How to salt pork, how to marinate meat in brine

The methods of marinating pork vary from place to place, but there is an important seasoning that is indispensable, that is, salt, even if some places marinate soy sauce meat every year, and no longer put salt separately, but the salt content in soy sauce is also a lot, so, cured meat only needs to put salt?

Although theoretically speaking, this is OK, as long as the salt is dissolved, and it can be dried directly, but the cured meat that comes out of this way is not very delicious, and the cured meat is not enough, today I will share with you a method of curing meat suitable for most regions, not only more cured meat, but also more delicious, let's take a look.

When marinating meat, many people think that it is best not to touch the water, just marinate it directly, because the meat that has touched the water is easy to rot and deteriorate, but such meat is not hygienic enough, because pork is slaughtered, and a large number of bacteria and viruses will breed during transportation.

First take a larger basin, then add an appropriate amount of water, and then pour in a bottle of liquor, it must be a high degree of liquor brewed from pure grain, in the countryside more than 10 yuan a pound of the kind on the line, brewed by yourself, more safe, and then throw the meat into it, soak it for half an hour, remove the blood and then hang it up to dry, about half an hour or so, the surface is air-dried, and then smeared with a thick layer of salt, stacked in a clean basin or jar, and wait until the salt is all melted and can be dried. It is best to choose a sunny time, bask in the sun for a few days in a row, and then put it in a dry and ventilated place to hang it.

When we marinate pork, we first cut the pork into pieces and then use salt to fill the perimeter with layers of smoke.

The method of marinating pork is very simple, spread the pork belly evenly with salt, and put it in a ventilated and dry place.

2. Remove from the pot, heat it, pour 1 small handful of salt, peppercorns and two star anise into the pot and fry them dryly, stir-fry the fragrance, and the peppercorns turn yellow. 3. Let the fried ingredients cool and crush them with a rolling dough bowl, as shown in the picture, it will be very broken. 4. Then prepare a plate, put the pork belly on the plate, spread the rolled spices on the pork belly, wipe every corner, and need to marinate for 2 hours.

Ingredients: pork belly, salt, water, peppercorns.

2. Then in a pot, put the salt and peppercorns together and stir-fry them to bring out the fragrance.

3. Then pour it out onto the plate and wait for the backup.

4. Then put the pork belly on a plate, spread the dried pepper just fried on the whole pork belly, and marinate for half an hour.

5. After the final marinade, put the pork belly into the well-adjusted brine and marinate for a few days.

50 catties of pig stalls need about 150 grams of salt to marinate meat, and 30 grams of salt should be put in a pound of pickled pork.

The specific ratio of salted meat and salt is as follows: when marinating pork, the amount of salt used generally does not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle". Pork marinated with salt and be sure to add it in three parts.

How much salt you need to put in pork marinating depends on how much pork you have. For example, a pound of meat. Two or so cigarettes are fine.

Marinate a pound of pork with 80 grams of salt, 20 pounds need a pound of salt, the method is as follows:

Ingredients: 500g pork belly, appropriate amount of light soy sauce, 80g salt, a little soy sauce, a little cooking wine, a little five-spice powder, an appropriate amount of pepper, a little chili, a little star anise.

1. First of all, wash the pork and drain the water.

2. Then pour the prepared salt, star anise, chili pepper and Sichuan pepper into the pot and stir-fry quickly with a spatula.

3. After waiting for it to cool, add the prepared light soy sauce, soy sauce, cooking wine, five-spice powder, pepper imitation liter powder, and evenly spread it on the pork belly, as shown in the picture below.

4. Put the whole bag in the basin, put it in the refrigerator and refrigerate, turn the bag down every day to disturb it, ensure that every place of the meat is soaked almost, and generally marinate for about 4-7 days!

5. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and put it in a cool and ventilated place to dry for about 7 days.

How much salt is appropriate for lotus seed pork? It depends on the amount of pork, and it is best to salt the whole pork and then put it to marinate.