Most families will cure meat, what should I pay attention to when making cured meat?

The first thing is to wash the meat, then cut it into suitable slices, then put some salt, chives, onions in the plate, and then you also need to add some cumin powder, salt, chili powder, and then spread evenly on the meat, marinate for two hours.

Be sure to wash the meat in advance, and then add green onions, ginger, cooking wine and salt to marinate, the marinating time should not be too much, try to keep it within 30 minutes.

When making cured meat, be sure to put the seasoning in advance, be sure to choose fresh meat, and blanch it in advance, and be sure to put it in the refrigerator to freeze.

Most families will cure meat, what should be paid attention to when making cured meat? The most important thing about cured meat is sealing, don't wash the meat that you buy fresh meat without marinating, let me tell you: the traditional method is to cut the meat on the back of the bacon into a suitable size, put it in a dry pot with salt and stir-fry, and then add Chinese spiny cabbage together and put it in salt to turn yellow"The boiling water used to wash the meat should be at least 80 degrees Celsius, so that the time of the jerky can be accelerated due to the high water temperature.

And when washing, wash the whole meat and then cut it! Minimize water contact! However, there are some risks associated with large stones and containers.

Large containers should be understood. The large stones are mainly used to press on the fish so that the fish will be firmer when marinated.

Take the meat that has been dried for a day, heat it in a pot, boil it with Chunshengdo (local medicinal liquor) and soy sauce, put it in the pot, color all the meat, and marinate it overnight. Sprinkle salt directly on the meat, then knead it thoroughly, put it in a basin every day, turn it over, and it can be dried in three or five days, and our bacon is almost taken out and eaten when there is no vegetable, because bacon cannot be spoiled.

First put some liquor on the meat, rub it well, wipe off the bacon flavor in the wine, and then put the salt in the basin according to the proportion of meat, add five-spice powder, add an appropriate amount of garlic (crushed) an appropriate amount of ginger (crushed) Garlic and ginger can decompose nitrite. Appropriate amount of light soy sauce, marinate the pork for about 5 to 7 days, boil water in a large iron pot, dry until warm, then wash the viscous material on the surface of the pork, hang the meat in a ventilated place to dry the water, and smoke it with cypress branches for 2 to 3 days. The yield of sauerkraut meat has not been high, because it takes several months to make, the process is complicated, and it is all made by hand.

After rubbing the salt, put the meat, fish, etc. into the jar. The jar must be tightly sealed. If the air leaks, the food will go bad and rot.

So how can you tell if the appearance of a round jar is sealed? Experienced Dong family members will add water to the jar in advance, and then burn a piece of paper into the jar.

Most families will cure meat, what should I pay attention to when making cured meat?

1.Before marinating meat, it is very important to choose what kind of meat. We can't choose to be filled with water or of poor quality.

We should choose some ***, good quality meat. In this way, the meat can be marinated, and those who sell meat should also be allowed to cut the meat into a marinated shape, and then season it with the corresponding seasoning after cutting, so that after seasoning, it can be hung on the beam to dry. After some time of air drying, we can eat delicious cured meats.

2.You can also put an egg on the cured meat. Be careful to only put egg whites, which can also remove the fishy smell from the meat and make the fried meat more tender.

In this way, the nutritional value of meat can be higher, so that more people can enjoy it. Many people also like to eat bacon that tastes good, which can also make them feel comfortable. Because bacon also needs a good production process, otherwise it will taste very tasteless.

3.Although the method of curing meat is relatively simple, it is also a test of whether people can master the method of curing meat. And when we hang it up after pickling, remember not to soak it in water.

This will allow the meat to spoil, which will further affect the quality of the cured meat. After curing, we should store it at a low temperature instead of exposing the cured meat to high temperatures. Cured meats may be damaged if exposed to high temperatures.

Also avoid direct sunlight from cured meats. If exposed to direct sunlight, the cured meat moisture will evaporate, which may affect the taste of the bacon during cooking. Therefore, when making cured meat, it should be placed in a low-temperature vent, and at the same time, it should not be placed in a vacuum bag to increase the storage time.

Do not wash the meat with raw water from the cured meat. Pay attention to buy fat and lean meat, not too fat and not too lean, so that the marinated meat is delicious. When marinating bacon, you don't need to wash the meat first, just marinate it directly.

Press a pound of pork, 15 grams of salt, 1 gram of pepper, and gram of cumin, first fry the salt, pepper, and cumin, wipe the surface of the pork evenly, and put the coated pork layer by layer into a clay pot, and then seal it.

Be sure to pay attention to the temperature, the temperature should not be too high or too low, it should be sealed and placed in a cool and ventilated place, do not let the sun shine directly, and choose the right cured meat according to your taste, you can put some salt, you can also put some sugar, you can put some white vinegar, you can also put some pickled peppers.

Don't wash the pork belly frequently, fry the salt in advance, pay attention to the combination of condiments, and also pay attention to the marinating process, the meat must be air-dried, and the marinating process can be placed in the refrigerator, pay attention to the method of marinating the pork belly.

Don't wash the pork belly often, add salt and fry it in advance, pay attention to the combination of seasonings, and pay attention to the process of marinating. The meat must be air-dried. During the marinating process, it can be kept in the refrigerator.

When making cured meat, you must not wash the meat, because the meat that has been washed with water and then pickled is not suitable for storage, and it is easy to become moldy.

The ingredients for marinating meat vary from region to region, with some places being more than Sichuan peppercorns, and some places being more salty and sweet bean sauce. The most important thing to marinate meat is the season, preferably in the cold season, such as light snow is the best time to marinate meat.

When marinating bacon, you don't need to wash the meat first, you can marinate it directly, press a pound of pork 15 grams of salt, 1 gram of pepper, gram cumin, first of all, the salt, pepper and cumin are fried and let cool, the surface of the pork is evenly smeared, and the pork is placed in the clay pot layer by layer, and then sealed.

When marinating meat, be sure not to wash the meat with raw water, and pay attention to buying fat and thin meat, not too fat, not too lean, so that the marinated meat is very delicious.

When marinating meat, be sure to add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, five-spice powder, cumin powder and stir well, and then leave it for a while.

When marinating meat, be sure to clean it first. Before marinating the meat, everyone should also prepare the corresponding ingredients. Everyone must clean the ginger so that it will not affect the quality of the meat. During the salting process, appropriate table salt should also be added. <>

Many people use different methods in the process of preparing meat. If you want to make the meat more tender and tasty, you can also marinate pork or other meats first. Because during the pickling process, it is very easy to absorb the flavor.

When marinating meat, you can also add different seasonings, because these seasonings can not only remove the fish, but also withdraw cash. When most people marinate meat, they will choose to put some ginger slices and green onion slices. But you must clean the meat first, so that it can be made cleaner.

But after washing the meat, drain the surface of the water as well. So in the process, you can also prepare for other work. The container can be cleaned first, as contaminants in the container can also contaminate the meat.

When marinating food, the most important step is to add table salt. But in the process of sprinkling salt, it is necessary to sprinkle the salt more evenly. In this way, it can be more flavorful, and it is more convenient in the process of drying.

However, it should not be marinated for too long, as this may also damage the nutrition of the meat. <>

We all know that cured meat is very delicious, especially in winter, when many people hang the meat out to dry. During the drying process, the color and taste of the meat will change greatly. However, pickled food will also affect human health, so you must not eat too much cured meat, which will also make the human body sick.

If the color of the meat has changed, you can also choose to store the cured meat in the refrigerator.

Note that the curing method is to reduce the internal moisture to extend the storage time, so avoid the meat in a humid environment.

When marinating meat, it is very important to pay attention to what kind of meat to choose, you can put an egg in it when marinating meat, and you should also master the method of marinating meat, do not use raw water to marinate meat.

Choose fresh meat, and don't wash it with water when marinating it, as it is easy to mold and should not be stored.

When marinating meat, then we also have to pay attention to the ways and methods, and the marinated meat, he also has a certain shelf life.

2. Cut fresh pork (usually pork belly or leg meat) into long strips of about 5 cm, and rub them evenly on the meat with kilograms of salt and 25 grams of Sichuan peppercorns. Then, put the meat in a curing container, preferably in a ceramic or enamel container, and after putting the cured meat in, press it tightly by hand. If the marinating container does not have a lid, it should be covered with plastic film and tied tightly with string.

3. 24 hours after the first salting, some blood will ooze out of the cured meat. At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once. 4. After 24 hours of salt again, more blood will seep out of the cured meat.

At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once. 5. After the salt is finished, the meat will be changed up and down every 2-3 days, and it can be marinated in about 10 days. If, when the room temperature exceeds 15 degrees, 50 grams of high liquor should be added to ensure that the cured meat does not deteriorate during the marinade.

6. After marinating, drying is the key. Hang the cured meat in a ventilated and sunny place to dry, pay attention to turning, so that the sun is evenly dried on the cured meat, generally in about 10 days, there is a little oil oozing out on the meat skin and the fat part, the fat meat is white and light pink, and the lean part is dark red, otherwise it needs to be dried. 7. The marinated and dried cured meat should be put in the refrigerator for frozen storage, not refrigerated, because the salt in the salted meat is relatively small, and it will become moldy after being refrigerated for a long time.

8. The salted meat marinated and stored in this way is not too salty, the fragrance is rich, it can be steamed, boiled, and served as a side dish, and it will generally not change flavor and color within 2 years.

My exclusive recipe is to cut the meat into small pieces, alternate fat and thin, then chop millet spicy, garlic and ginger, add light soy sauce, dark soy sauce, sesame oil and a little salt and mix well.

You can wash the pork belly with white wine, then sprinkle the salt evenly on top of the meat, be sure to coat it evenly, and then put it in a container, cover it with plastic wrap and marinate for about three days.

I think the first thing is that when we choose meat, we must have a better choice, we must choose those that are not filled with water, the quality is better, and when marinating the meat, you can put an egg, preferably just egg white.

We believe that everyone must have eaten cured meat in life, cured meat is a delicious and nutritious dish, and it is also sought after by many of us in life, but for the practice of cured meat, many of us will not, which is a regrettable thing, but today is to introduce you to some of our cured meat production practices.

The curing method of cured meat

Raw material recipe: pork 100 kg salt 14 16 kg.

Production method: 1. Take: The raw materials of cured meat are divided into two types: bone-in and bone-free.

The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

The efficacy and function of cured meat

We eat cured meat can be very appetizing and cold, and it is also very helpful to eliminate appetite, and most of the cured meat is sweet and salty, flat in nature, so it is for the spleen, stomach, and kidney meridians; It has these physical conditions, sickness, injury, thirst and thinness, kidney deficiency, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, relieving two stools and quenching thirst can also be eaten.

After seeing how to make cured meat, we believe that we can make it in our own lives. We can also try it quickly, make it for the family when we have time, we will master some skills of making it a few more times, but we must pay attention not to overdo it every time we eat it, it is harmful to the body.