A complete list of curing methods for salted meat, and how to make salted meat

Ingredients: a pound of rib meat. Seasoning: salt, peppercorns, liquor. Preparation: Heat the pot over the heat, pour in salt and peppercorns and stir-fry until hot.

Method: 1. Use a spoon to sprinkle hot pepper salt on the meat (the meat must not be washed), then rub it repeatedly with your hands, then sprinkle it on the other side, and then rub it repeatedly with your hands, so that each side of the meat is repeatedly rubbed with pepper salt.

2. Put the meat in a container, sprinkle some liquor, and press it with a heavy object such as a stone.

3. Help the meat turn over once or twice a day.

4. After about six days, take out the meat, prick a hole in the meat with scissors, hang it up with a rope, and let it dry when there is sun.

5. Dry it in the shade or in the sun the next day, and then tie it up in an edible plastic bag and put it in the freezer and it's OK.

6. You can take it out and eat it at any time when you want to eat it.

Bacon.

Ingredients: Pork belly 1330g.

Natural salt 40 grams.

1 teaspoon of Sichuan peppercorns.

2 tablespoons of high liquor.

The practice of curing bacon at home.

Do not wash the pork belly you bought, wipe the blood stains on the surface with a clean and slightly damp cloth, and dry it in the tuyere until it is dry and non-sticky;

Pour the salt and peppercorns into the wok and heat them over medium heat, and when the peppercorns are fragrant and the salt is slightly yellow, they are not hot from the fire, and then take 2 or 3 of the amount evenly spread on the meat, and rub it slightly;

Prepare a suitable (pottery or porcelain) marinating container, arrange the meat in it, drizzle 1 tablespoon of high liquor and press it with weights, and place it in a cool place away from the heat source;

After 24 hours, pour out the marinated water, spread the remaining 1 3 pepper salt on the meat, pour 1 spoon of white wine, and continue to marinate with heavy objects;

The salting can be completed in about 48 hours, and the salted meat is strung with a rope and hung in the shade at the tuyere, and dried until the meat is slightly hard, then cooked and eaten or refrigerated.

Method steps.

Handling of meat: Choose fresh or frozen meat that has been veterinarian-tested. If the raw material is fresh meat, it must be spread out and cooled.

If it is frozen meat, it should also be spread out to emit cold air, and then divided into parts. Leg meat can be used for bacon meat, but pork belly is more delicious, especially the kind with bones. If there are bones in the meat you bought, you don't have to take them out, and don't wash the meat with water, remember!

If you feel that the meat is not clean, you can use a knife to scrape off all the layers of the surface of the meat.

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Preparation of auxiliary materials: Put the pepper and sea salt together in the pot, slowly fry the aroma of the pepper over medium-low heat, and the color of the salt can be slightly yellow. Remember that the fire must not be large, otherwise it is very easy to make the peppercorns paste.

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Kneading process: Sprinkle the fried hot salt evenly on the meat, rub the meat back and forth for 5-10 minutes with your hands, and rub the salt flavor into the meat.

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Pickling process: After kneading, sprinkle the remaining salt and peppercorns evenly on both sides of the meat, the amount of salt is determined according to your own preferences, if you want to put more salt, if you want to put less salt, but you must ensure that the salt sprinkled is evenly distributed on the surface of the meat, and at the same time, it is also necessary to ensure that the pepper is attached to the surface of the meat.

Then find a heavy object to press on the meat, marinate for four or five days, remember to turn the meat over in the middle, the meat will marinate out of the water, it is normal, pour the water out.

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After four or five days, take out the meat and hang it in the shade of the ground without sunlight to dry for four or five days (usually outside the window facing north) before eating. After four or five days, you can cut the marinated bacon into the amount of each meal and put it in the freezer of the refrigerator, and take it out when you want to eat it.

Put the salt and peppercorns in the pan and stir-fry until the salt is yellow; 3.Spread the peppercorn salt evenly on the surface of the pork belly; 4.Pour the high liquor into the meat and rub it with your hands; 5.

Seal the mouth of the bowl with plastic wrap, press the weight on the top, and put it in the refrigerator for 24 to 48 hours; 6.The marinated meat is poked into chopsticks or strung with strings; 7.Put it in a windy and cool place, blow for 7 to 10 days, until the lean meat is dry and the fat is dripping with oil.

Be careful not to expose yourself to the sun as much as possible.

Note: 1. Salted meat is a pickled food, which is not easy to eat more, so eat it with fresh vegetables;

2. Put the bacon in the refrigerator and store it in the refrigerator, and it is recommended to eat it within 3 months.

Pickles Delicious Recipes Pickled Meat Cooking Tips Sannong Marinating salted meat at home, just keep these tips in mind, and the salted meat will be fragrant and chewy! Marinating salted meat is very simple, Lao Liu will teach you step by step, and the details are detailed and there are zero failures!

Put the salt and peppercorns in the pan and stir-fry until the salt is yellow; 3.Spread the peppercorn salt evenly on the surface of the pork belly; 4.Pour the high liquor into the meat and rub it with your hands; 5.

Seal the mouth of the bowl with plastic wrap, press the weight on the top, and put it in the refrigerator for 24 to 48 hours; 6.The marinated meat is poked into chopsticks or strung with strings; 7.Put it in a windy and cool place, blow for 7 to 10 days, until the lean meat is dry and the fat is dripping with oil.

Be careful not to expose yourself to the sun as much as possible.

Note: 1. Salted meat is a pickled food, which is not easy to eat more, so eat it with fresh vegetables;

2. Put the bacon in the refrigerator and store it in the refrigerator, and it is recommended to eat it within 3 months.

The specific method is as follows: 1. Put the required seasonings into a wok and stir-fry; 2. Stir-fry the spices, add white pepper and sugar; 3. Rinse the pork belly with water, and then pour in an appropriate amount of liquor; 4. Dip the pork belly in spices and salt, and then hang it with a cotton rope; 5. In a cool and ventilated place, air dry for 5 days, and then you can slice and enjoy.

1. Raw material refurbishment. When the raw material is fresh meat, it must be spread out and cooled; Frozen meat should be spread out to emit cold air, and then divided and disposed of later. The slices and segments of the head meat should be cleaned of blood grooves, heart fat, abdominal cavity fat, waist fossa fat and coating.

The pig's head should be taken out of the pig's brain, but not to affect the integrity of the pig's head, and a knife should be cut on the left and right frontal bones to facilitate salt immersion.

2. Knife skills. In order to ensure product quality and shorten the processing period, the door should be opened when the temperature is above 10 or the pig body is too large. Method:

1) Poke each piece into the middle of the first rib under the neck meat with a knife, the depth of the knife door is about 10 cm, cut off the shoulder blade and the front foot bone and skull, and at the same time poke the tip of the knife under the shoulder blade to cut the bone from the fine meat, but do not cut the epidermis. (2) On the top of the sandwich dorsal backbone, open a horizontal knife, the outer mouth is about 8 cm wide, and the inner width is about 15 cm. (3) Open a knife door at the upper waist of the hind legs, poke the knife to the hoof bone, the outer mouth is about 5 cm wide, the inner width is about 13-15 cm, two knife doors are opened on both sides of the middle of the upper waist, and a knife door is opened in the front.

4) Cut 2-3 slits in the rib cage in the chest to make it easier to marinate thoroughly.

3. Salt for the first time. After the raw material is trimmed, a small amount of salt can be added. You must put your hand into the knife door to rub or stuff salt, but not too tightly.

Then salt on the surface of the outer body skin, the dorsal bones and hind legs should be the most salt, the ribs should be less salt, and the chest part should be slightly salted. In general, about 2 kg of salt is used for every 50 kg of pork.

4. Resalt on the upper cylinder. The temperature is in the range of 0-15, and it can be resalted the next day, resalted again after 7-8 days, and resalted again after 10-12 days. About 10 days after the third resalting, the inspection and grading can be carried out.

Note that the salt should be rubbed evenly and stuffed into all parts of the knife door, and sufficient salt must be applied to the sandwich, legs, keels and other places. Salt should also be sprinkled on the short ribs, soft ribs and breasts. About 9 kg of salt per 50 kg of fresh meat.

Salted in winter and timely**, about 7 kg of salt per 50 kg of fresh meat. When resalting, sodium nitrate needs to be mixed with salt, and 25 grams of sodium nitrate per 50 kg of fresh meat (the amount of nitrate used in winter can be reduced to 20 grams).

5. Pickling time. It takes about 1 month to marinate in winter and early spring, and it takes about 1 month to make slices, segments, and legs, and about 15-20 days for heads, tails, and claws; Pickling in early autumn or late spring, a large knife is required, and it takes about 20 days to marinate the slices, segments, and legs, and about 12 days for the head, tail, and claws.

6. Finished product standards. It meets the national standards for salted meat, the appearance is dry and clean, the meat is tight and firm, the cut surface is smooth and shiny, the muscle is red, the fat side is white or yellowish, and it has the inherent flavor of bacon.

If you want to marinate delicious bacon, you actually have to pay attention to the method.

In the first step, all ingredients except liquor are boiled in a pot and allowed to cool. It is worth mentioning that the salt and sugar can be dissolved after cooking, and the spices can better diffuse the aroma.

The second step is to pour in the white wine and mix well, then dip in the pork belly. Of course, if it is pork belly, in fact, there is no need to wash it, it is marinated directly, so it is not easy to spoil, and it is more original, and it is soaked and washed when eating. It is worth noting that if you must wash it, you must dry it thoroughly after washing it before pickling it, so that it can be stored for a long time.

The third step, after 2-3 days of marinating, hang in a ventilated place for 10-15 days before eating. It is worth mentioning that when marinating, the meat must be turned over every other day to ensure that it is marinated evenly.

One point must be said here, that is, liquor must not be replaced by cooking wine, and the finished meat marinated in liquor will have a very strong wine aroma and a unique flavor. In addition, for spices, in fact, you can also add or subtract by yourself, of course, it is best not to overshadow the original meat flavor of spices, otherwise it will not taste good.

In the process of marinating meat, does it need to be washed before it can be dried? In fact, there is no need to clean the meat during the curing process, and it can be dried directly. To put it simply, after the sauce is finished, hang the meat directly in a ventilated and lighted place and continue to blow and dry.

Of course, if it is before marinating meat, it still needs to be washed, because if it is not washed, there will be a lot of bacteria.

All in all, the above is the method of marinating bacon, when marinating, we must grasp the curing time and the proportion of salt, only by mastering these two factors, when you are at home, you can marinate delicious bacon.

Step 2: Stir-fry salt (with pepper seeds, five-spice powder, edible salt) together in the pot to fry, you can also do not put five-spice powder, add star anise powder, cinnamon powder, pepper powder to fry together, this taste is according to everyone's own needs, and then change the meat to a knife (convenient to taste) with fried salt on the meat rubbing, you can also use chopsticks or toothpicks to jack the hole, while applying salt, you must do a little salty, otherwise the meat is easy to change taste.

Step 3: You can put a little liquor to increase the flavor of the marinated meat, and you don't need to put condiments such as MSG and chicken essence, because the net pot is exposed to the wind and sun, and after the chicken essence and MSG are fermented, the meat will easily become sour!

Step 4: Cured meat generally takes about 7-10 days, once a day, so as to better taste, the production of this kind of salted meat is generally made when the pig is usually killed in the moon, so there is no need to worry about spoilage in the north, you can use a heavier thing to press the meat, so it will be better marinated.

Step 5: Generally, marinated bacon can be divided into two kinds, one is soy sauce, soy sauce coloring, and one is white, which we can decide according to our own preferences, after marinating, you can take it out and hang it on the hook in a ventilated place, dry the water, and then take it out every day and dry it in the sun for a few hours, and dry it in a ventilated place at night.

The salted meat is fragrant and hygienic, the salted meat is very delicious whether it is used for stir-frying or steaming, the donkey mother has tried countless versions of the salted meat, and the salted meat of this pickling method is the most delicious, both simple and delicious! The temperature is between 1 and 10 degrees, and it is best to dry on days with sun and northwest wind.

Ingredients: a handful of Sichuan peppercorns, 250 grams of salt, 70 grams of ginger, 1 bottle of two pots, 3500 grams of pork belly.

The practice of curing meat.

Choose good pork belly and cut each piece into about 870 grams.

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Pork does not need to be washed.

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Take a piece of pork, pour in 1/4 of the salt, peppercorns and sliced ginger and rub the meat evenly with your hands without leaving dead corners.

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Repeat step 3 to rub each piece of meat with salt, peppercorns and ginger.

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Put the marinated meat in an airtight box, drizzle an appropriate amount of liquor (about 20ml) and put it in the refrigerator.

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In the middle, take out the meat every 2 days, turn it over, continue to seal it, and put it in the refrigerator to refrigerate and marinate for about 15 days.

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After marinating for 15 days, take the meat out of the refrigerator, put it under the water and rinse the salt and peppercorns on the surface with warm water, be careful not to rinse too much, just rinse the peppercorns and ginger slices on the surface.

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Prepare a bottle of two-pot head and pour it into a container with a slightly larger bottom.

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Go through each piece of meat with white wine, that is, roll it in white wine and soak it for 5 minutes.

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Poke a hole in one end of the meat and thread the rope.

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Continuous drying for about 7 to 10 days (the specific time depends on the degree of sunlight, the donkey mother is taken out to dry during the day and put in the refrigerator at night), dried until the salted meat touches the meat dry and hard, about 8 into the best taste when dry, put it in the crisper box sealed and frozen to eat slowly.

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Make up a sheet of peppercorns and salt.

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Tips: The temperature is 3 to 10 degrees Celsius in good weather is the best to dry cured meat, too hot meat will spoil and attract insects, it is best to check the weather forecast before drying, in case of rainy days, you must put it back in the refrigerator to seal and refrigerate and wait for the weather to clear before continuing to dry, it is best to dry for 7 days in a row, so that the dried meat will be more fragrant!