What to do if the cured meat is not exposed to the sun

Basking in the sun is done to remove moisture from the cured meat so that it is not easy to spoil. If you don't have sun exposure, you can use an electric fan.

Blowing, too, can quickly remove moisture. Of course, it can also be dried over fire.

The marinated meat is not exposed to the sun, as long as it is hung in a ventilated place, it will not spoil. Hang it with a rope and air dry it as long as it is well ventilated. However, it should be noted that it should never be placed in a humid environment, which is prone to mold.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; It is a provincial excellent product in the 1982 salted meat competition in Sichuan Province; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

The cured meat is not exposed to the sun, so you can choose to dry it, and slowly dry the meat by fire, but not too close to the fire, it is not good to roast.

There is no sun on the meat, so you can hang it in a windy place to dry it, and the same is the taste of bacon.

The marinated meat is not exposed to the sun, and it can be slowly dried by the wind and smoked with smoke to taste the best.

Put it in the vent, the air drying force is just as great, anyway, it's winter now, and I'm not afraid of corruption.

It's just a coax, or it's never too late to wait for the sun to come out.

Then smoke it.

I smoke it and can save it.

That's just going to be dried over fire.

OK. Sunlight exposure is indispensable when making bacon, and the strong sunlight in summer can just speed up the evaporation of water in the meat, but it cannot be dried for a long time, usually within 7 days.

Steps of the marinating method of curing meat:

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

1: When buying pork, you should choose pork belly with skin, or elbow meat, cut into more than 2 catties, easy to eat, don't wash the meat.

2: In a wok until 50% hot, put chili powder, pepper powder, pepper powder, five-spice powder and salt into the wok and stir-fry over medium heat until fragrant, let cool and set aside.

4:2 days later, pour the soy sauce into the pot of marinated meat, it is best to cover all the soy sauce over the meat pieces, after marinating for 2 days, turn it over, and turn the meat pieces below to the top, so that each meat piece can be marinated evenly, and marinate for another 2 days.

5: In this way, the time is salted for a total of 6 days, take it out, first spread a few thick old newspapers on the indoor floor, let the meat pieces drip soy sauce water at home, and then put the meat pieces outside to let the natural wind dry, after 40 days, you can eat.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of removing salt, if you rinse it with brine (but the concentration of brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent.

Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

What should I do if there is no sun on a rainy day in the process of making bacon, in fact, there is no need to worry, the time to dry bacon is generally 7 days, and there is no sun at night, and we have to put it into the house when there is no sun, so we can put the marinated bacon in a dry and ventilated place when it rains, and wait for the sun to come out and continue to dry. If you feel that the environment is humid, you can use a fan or hair dryer to blow it from time to time, the fan is more suitable and can blow continuously. If it's a northerly windy weather, it's even better, and you can put it in a ventilated place.

Just one principle, don't let the salted meat touch the water, even if it is dried naturally, you are not afraid. If it rains a little, you can just dispose of the water, wipe it dry with a cloth, dry it with a hair dryer, or bake it over a fire. Wait for the sun to come out before continuing to bask in the sun.

Of course, if it has been dried for five or six days, and it only rains on the last day and there is no good ventilation, then you can also put away the bacon and store it in the refrigerator at low temperature.

Place it on a balcony or in a ventilated place.

Pickled bacon can be dried by the wind due to rain, if it is a north wind, it is better, like the beef and mutton on the grass source are almost all air-dried, if the south wind, you can buy a small sun (heater) for drying, which can protect the meat from deterioration!

On days when there is no sun, you can put the meat indoors in a dry and ventilated place, otherwise it will be easy to mold. My father-in-law pickles pork, and pickles hundreds of pieces every year to the hotel, all of which are handmade in the sun, without a dryer. I can say that I have a lot of experience.

In the past, this was often the case in the countryside, and they did it.

Marinated meat does not have to be exposed to the sun at all, of course, the temperature must be right, 0-10 is the most suitable.

Knead the meat that needs to be marinated with the peppercorn salt that has been fried and cooled, and the meat should be dried with paper in advance.

Knead the peppered and salted meat, put it in a container, such as a stainless steel basin, and put a weight on top of the meat to press it.

Remember that the meat has to be turned, the first time is a day later, and the second time after three days.

After marinating for a week, you can find a ventilated place to hang the meat, do not let direct sunlight on the meat, and if you can't avoid it, use a large sheet of paper to fence off the meat.

After a month, the marinated meat can be frozen in the refrigerator.

Hello, if the cured meat stinks, it means that the meat has rotted and deteriorated, then it can not be eaten, eating it can easily lead to gastrointestinal discomfort, and serious food poisoning will lead to it, it is recommended to throw it away. If it is not bad, you can smear some edible salt and let it air dry in a ventilated place. The bacon in Guangdong is cured with edible salt, which can ensure that the meat is not easy to become moldy and insects when the sun is not exposed to the sun on a mildew rainy day.

Blow with an electric fan. Solve all problems. Another wind method is put back into the jar to marinate.

You don't need to bask in the sun to dry the oil, just hang the wind to blow.

It is best to smoke it for two days, in a ventilated place.

The marinated bacon is too dry to burn, you can soak the meat for half a day in advance, and then simmer slowly, you can add a little baking soda or alkaline noodles, so that it can be cooked faster.

If the salted meat is too dry to burn, you can soak it in hot water for an hour, then use a pressure cooker to stew, put enough water, and stew it for an hour or two, no matter how hard the meat is, it will be rotten.

The bacon is too dry, you go to the idle bacon to soak it in warm water for an hour or so at this time, and then cut it into slices to fry the smoked bacon, then you will also make the meat more rotten to eat, it can be easier to stir, if there are elderly people at home, you can use a pressure cooker to simmer, and then go to the braised so that the old people can stir well, and children can eat this meat well.

If this happens, it is recommended that you soak it in water before taking it to burn, which is easier to cook and easier to cook.

What should I do if the salted meat is too dry to burn? You should soak the bacon in boiling water for a little longer. In this way, the salted meat can be burned to rot.

1. Clean the bacon with hot water, steam it in a pot for 20 minutes, then take it out and cut it into thin slices for later use.

2. Wash the peppers, remove the seeds and cut into shreds for later use; Wash the onion and shred it and set aside.

3. Put an appropriate amount of oil in the pot and heat it, add the shredded onion and stir-fry until fragrant, then put in the sliced bacon, fry until the onion is almost transparent, add the shredded pepper and stir-fry, then add light soy sauce and sesame oil in turn, stir-fry evenly and then put it out of the pot and put it on the plate.

Soak the marinated meat for about 40 minutes and add a small spoon of white vinegar. Then steam it over low heat for about an hour, so that the marinated bacon will maintain the original state of the meat, and the taste will be delicious and wonderful. Come and eat!

Cut the meat into cubes, put it in an electric saucepan, add no more than 3-5 cm of water, plug in the electricity before going to bed, turn down the heat to the lowest setting, simmer, and get up the next morning, you can eat the rotten diced meat.

Bacon, bacon is generally soaked for a few hours before eating, and then steamed or boiled in water, so that the processed bacon will be soft.

After the bacon is dried, it will not burn it by any method. It's better for us to bake the dried meat and eat it, it's better to eat it in this way.

Soak in hot water first and soak a few more times. There are pressure cookers to stew with a pressure cooker, and I am not afraid that it will be too dry to burn.

The slices are first boiled in water, and after half an hour, the meat is not too salty and soft. Then stir-fry with boiled bacon meat.

Then you can only burn the day before. Soak it in water in advance. Soak for a day. Then after cleaning it is burned. It's not easy to rot.

In this case, when you want to cook it, soak it in water overnight, and then cut it the next day and blanch it in boiling or frying, and it will rot.

The pressure line is too dry, so you can soak it in advance and go home.

4-5 days. After 4-5 days of marinating, the meat can be removed and hung in a cool and ventilated place to dry. From October to November of the lunar calendar every year, the weather is sunny and the north wind is dry, which is the best time to dry and marinate meat.

Bacon refers to the process by which meat is cured and then roasted (or exposed to the sun).

Processed products. Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon. <

4-5 days. After 4-5 days of marinating, the meat can be removed and hung in a cool and ventilated place to dry. From October to November of the lunar calendar every year, the weather is sunny and the north wind is dry, which is the best time to dry and marinate meat.

10 days.

Cured meat can generally be taken out to dry after 10 days of marinating, but if you want to make delicious bacon, you should pay attention to the pork you just bought can not be washed, otherwise the pork is easy to spoil. And in the process of marinating, the meat slices should be turned regularly, and the meat between the pork ribs will make the cured meat taste better.

About 10 days.

After the salted meat is marinated, 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.

Ingredients for homemade bacon: Ingredients: 2500 grams of pork ribs (pork belly).

Seasoning: 75 grams of salt, 13 grams of Sichuan pepper Characteristics of homemade bacon: dark red in color, delicious in taste, and rich in smoke aroma.

How to make bacon at home:1(1) Cut into strips and marinate:

Cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, rub them and put them in a porcelain basin, the skin is facing down, the meat is facing up, and the top layer is pressed with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. (2) Smoking:

Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried. (3) Steaming and slicing:

Soak the prepared bacon in warm water to soften, scrape off the yellow surface, brush off the dust on the meat with a soft brush, wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour on the upper drawer. Leave the drawer to cool, slice and serve on a plate.

2.(1) The pickling method is the same as the production method. (2) After the meat is marinated, hang it outside the house to dry in the sun, start to dry it once a day, and then dry it once every 2 days for about 2 months, and then it can become a yellow and dry bacon.

When marinating, it should be kneaded vigorously, and then put it in a clay pot after kneading with salt, and the marinating time is seven days to half a month, mainly according to the size of the meat. Hang the marinated pork belly in a ventilated and sunny place until the oil comes out. Generally, it is best to bask for a week.

Pay attention when drying, hang it in the sun during the day, and put it indoors at night to prevent cold dew at night and affect the taste.

Cured bacon after the winter solstice needs to be marinated for 7 days before drying. Bacon can be marinated in the lunar month of the year (about January of the solar calendar). When marinating, do not wash the meat with water, remove all the bones, cut it into long strips of about 2 catties, rub all the surface layers of the meat with salt, and then put it into a container in layers, and sprinkle some salt on each layer (if you want to have a good taste and increase the fragrance, you can add some peppercorns, white wine, and ginger when pickling); Finally, tie the container mouth tightly.