The method of curing salted meat, the method of salting meat

From the beginning of the winter solstice to the end of the beginning of spring. Ingredients: Appropriate amount of rib meat or pork belly, salt, peppercorn noodles, and liquor. Method:

1. Heat the pot on the heat, pour in salt and peppercorn noodles and stir-fry until hot. Then sprinkle the pepper salt on the meat, then rub it with your hands repeatedly, then sprinkle it on the other side, and then rub it repeatedly with your hands, so that each side of the meat is covered with pepper salt repeatedly.

2. Put the meat full of pepper and salt into the container, sprinkle some liquor, press it with a heavy object such as a stone, and help the meat turn over once or twice a day.

3. About six days, take out the meat, prick a hole in the meat with scissors, hang it up with a rope, and expose it to the sun when there is sun.

4. The next day, it can be dried in the shade or sun, and it can be tied in an edible plastic bag and put in the freezer compartment of the refrigerator.

1Put 250 grams of salt, 30 grams of Sichuan pepper, 3 star anise, 10 grams of tangerine peel and 1 cinnamon in a wok.

2. Turn on a small heat and stir-fry continuously until the salt is slightly yellow.

3. After cooling, add 3 grams of white pepper and 5 grams of sugar, mix well.

4500g pork belly, dry the surface with kitchen paper, pour white wine and beat evenly.

5. Dip the pork belly evenly in a layer of spice salt, let it stand for 5 minutes, and dip it again in spice salt.

6. Wrap the pork belly with kitchen paper to prevent dust, tie one end with a cotton rope, hang it in a cool and ventilated place, and air dry it for about 5 days.

Cut the meat into large pieces, cook and take it out, let it cool, sprinkle a layer of salty salt on the meat, and put it in a cool and ventilated place.

The method of marinating salted meat is very simple, first take the pork belly back and wash it, after the hand water is dry, then smear the salty salt, and put it on the air to dry. The provenance will be fine.

Ingredients: pork belly, natural salt, Sichuan pepper, high liquor.

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.

Tips:

The materials used to make pickled products must not be washed, which is the most basic common sense; The so-called pickled products are made firm and mellow by pickling and air drying; After pickling, the ingredients only need to be washed with warm water before cooking, and not washing before pickling can extend the shelf life for a long time;

The ratio of meat to salt is 3 yuan (15 grams) of salt per catty (500 grams) of meat, which is my experience from searching for pickling habits in northern Jiangsu and Jiangnan; The so-called 1 pound of meat and 3 coins of salt, the amount of salt refers to the decimal conversion algorithm, that is, 50 grams is equal to 1 tael, which is equal to 10 coins; The specific amount of salt is related to the curing time, the less salt, the marinated meat is not fragrant enough; If there is too much salt, it will conflict with the taste, and this ratio is more in line with the taste of Jiangnan people; The marinating time is within 48 72 hours, and I prefer to reduce rather than increase;

At present, there are many varieties of salt in the supermarket, but none of them are marked with saltiness, and my experience is that the coarser the particles, the smaller the moisture; Therefore, the effect of using pickled salt (extra coarse particles) may not be good, and it is not easy to be absorbed by the ingredients; The fine salt used for ordinary stir-fry has a large water content, and it is not suitable for pickling; I have used bagged sea salt, lake salt and natural crystal salt, which are medium in grain and moderate in moisture, so they are suitable for pickling; If pickled salt is used, it can be crushed in advance before use;

The marinated bacon should be dried in a ventilated and unlit place, and it is best not to bask in the sun, because the fat will accelerate oxidation and change color and taste after heating; When the meat is slightly hard and the surface is dry and not sticky, it is considered to basically meet the food standard; Usually the nitrite content of pickled products reaches its peak in a 3 to 20-day cycle, so it will be relatively safe to eat after three weeks.

The amount in the recipe is not deliberate, but the purchased ingredients are screened and the meat that meets the requirements is used for marinating, as long as the proportion is mastered.

1) Wash the pork belly in cold water and use a kitchen paper towel to absorb the water;

2) Crush the peppercorns, sauté them with salt in a pan until fragrant, then spread evenly on top of the pork belly while hot;

3) Put it in a ziploc bag, add a few drops of liquor, and refrigerate it for 5-6 days, preferably with a heavy weight on it;

4) Hang it in a ventilated place without sunlight to air dry for 7-10 days.

Summary. Hello dear! First go to buy a piece of the hind leg of the high-quality pig, the piece should be large, the meat should be fresh, do not wash it with water after buying, because it should also be washed when eating, and the meat is easy to deteriorate after seeing water. (If the meat is too wide, you can cut it every 2 inches).

Then buy two catties of large salt particles (salt is also OK, but not so delicious), a number of peppercorns, when marinating meat, in addition to adding salt and peppercorns, sugar should be added, sugar can improve the taste of the finished product, buffer saltiness, give the meat a unique delicious taste, can make the meat soft and juicy, and then buy the large salt particles and peppercorns to fry together, must fry the fragrance, and then cool through.

Rub the fried pepper salt on the meat vigorously by hand, until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, until there is liquid oozing out on the surface, and then put the meat and the remaining salt into a large container (preferably pottery, a small jar is also in the middle), press it with a stone, put it in a cool and backlit place, generally in a week to ten days or so, and then take it out and find a place to hang it to dry.

How to marinate meat in brine.

Hello dear! First go to buy a piece of the hind leg of the high-quality pig, the piece should be large, the meat should be fresh, do not wash it with water after buying, because it should also be washed when eating, and the meat is easy to deteriorate after seeing water. (If the meat is too wide, you can cut a knife every two inches) and then buy large salt particles (salt is also OK, but not so delicious) two catties, a number of peppercorns, when marinating meat, in addition to adding salt and peppercorns, sugar should be added, sugar can improve the taste of the finished product, buffer saltiness, give the meat a unique delicious taste, can make the meat soft and juicy, and then buy the large salt particles and peppercorns fried together, must fry the fragrance, and then cool through.

Rub the fried pepper salt on the meat vigorously by hand, until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, until there is liquid oozing out on the surface, and then put the meat and the remaining salt into a large container (preferably pottery, a small jar is also in the middle), press it with a stone, put it in a cool and backlit place, generally in a week to ten days or so, and then take it out and find a place to hang it to dry.

Dear, have you learned? If you study carefully, you will be able to marinate delicious brine cured meat!

Salted meat. Raw materials: pork;

Excipients: salt. Method:

1.Wash the pork belly you bought, drain the water, and use sharpened bamboo chopsticks to poke the meat evenly into small holes for later use.

2.Put the salt in the pot according to the ratio of ten catties of meat and one catty of salt, and peppercorns and spicy peppers, add some chili peppers, and fry them in the pot, be sure to fry the fragrance, and then cool thoroughly.

3.Stir-fried salt and peppercorns are carefully smeared on the meat with some soy sauce, cooking wine, five-spice powder, and pepper, paying attention to the gaps of the meat, until the salt begins to melt, and the meat color turns from fresh to dark before cracking, and there is liquid oozing out on the surface.

4.Put the meat and the salt left over into a large container, preferably pottery, or a small jar, press it with a stone and a head, and put it in a cool and backlit place, generally about a week to ten days.

5.Take the meat out and find a place to hang it to dry.

Cured meat is very common in life, cured meat is salted, is a kind of food that meets the taste of the public, good cured meat is delicious, and can be stored for a long time, so it is very popular with the majority of people, in fact, cured meat we can also do it ourselves, the following will introduce the method for you.

Ingredients: pork: 100 kg salt: 14 16 kg.

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat with bones is processed in different parts of the raw meat, and the material is taken in 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 taste of cured meat is quite beautiful, which has a large salt component, salt can inhibit the growth of bacteria and microorganisms, of course, cured meat also has such an effect, the protein content in cured meat is very high, can promote the growth of damaged cells, and can also maintain the acid-base balance in the human body.

Therefore, eating cured meat is not only a taste enjoyment, but also a spiritual enjoyment, and the fat in cured meat is not very much, and regular consumption will not cause obesity, and it will make your body's endocrine more stable.