How to make cured meat, how to make cured meat

It's very simple, in fact, the most important thing is to do without salt, put the meat you need in a basin, spread salt and soy sauce on top of the meat, pepper, pepper, star anise, cumin, etc., and marinate it evenly for ten minutes.

When the meat is bought and washed, it is best to put some edible salt in the ceramic utensils, then put some peppercorns, find a stone to press it, turn it over after two days, and start eating it in about 10 days.

1 must be fresh meat, 2 with green onions, ginger, spices, pepper, cooking wine, salt, sesame oil by hand, marinate for half an hour, 3 remove the pickled meat from green onion and ginger and other seasonings, wipe dry with a clean cloth and smear the dry sauce on the meat, tie the meat with hemp rope, hang it in a cool and ventilated place, 4 You can eat delicious cured meat after a week! Hope!

Ingredients: 500 grams of pork belly, 130 grams of salt, 2 star anise, 30 grams of Sichuan pepper, 2 tablespoons of white wine, 1 piece of cinnamon, gauze.

1. Wash the pork belly (note that after the pork belly is cleaned, take kitchen paper to blot the water dry) and spread it evenly on the pork belly with white wine.

2. Heat the pot (no water), pour in salt and spices, and stir-fry until the spices turn yellow.

3. Spread the pork belly under the pork belly with gauze and evenly coat the salt and spices that have just been fried. (Apply several times to make sure the salt and spices are evenly wrapped in every inch of meat).

4. After the salt and spices are smeared, wrap the gauze and hang it outside to air dry for about 10 days, and the marinated meat is completed.

Here's how to make cured meat;

1. Cut the pork into 500g strips, wash and dry.

2. Stir-fry the salt and peppercorns in a red pot, and let them cool.

3. Rub each pork with pepper and salt, put it in the tile jar, sprinkle a layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, add nitrate water and stir well, turn the meat up and down, so that all the salt is absorbed into the salt brine.

4. Marinate for about 20 days, take out the meat strips, tie them tightly with a rope and hang them in a windy place, so that they are not wet and rainy, and they can be stored for a long time without being bad.

Teach you to marinate salted meat by hand, without additives, and you can rest assured when you eat it

It can be marinated as follows:

1. Cut the fresh pork into long strips and rub the salt and peppercorns evenly on the meat.

2. Then put the meat into the marinating container, press it tightly with your hands and close the lid to seal. After 24 hours of initial salting, the salt is rubbed again on the meat when the cured meat is oozing blood.

3. After salting, change the meat up and down every 2-3 days, and the marination can be completed in about 10 days.

4. Hang the marinated meat in a ventilated place and allow it to dry (about 1 to 2 weeks) before putting it in the refrigerator.

Hope solves your problem, hope.

Marinate in a container for 10 days, then let it dry in the sun. Here's how:

Ingredients: 520g of pork belly, 5g of light soy sauce, 30g of salt, 10g of soy sauce, 5g of cooking wine, 3g of five-spice powder, 3g of pepper, 3g of chili pepper, 2g of star anise.

1. Wash the pork and drain it on the side.

2. Then pour salt, star anise, chili pepper and pepper into the pot, stir-fry well with a spatula, fry the salt slightly, turn off the heat and cool.

3. After cooling and seeping, you can add an appropriate amount of light soy sauce, soy sauce, cooking wine, five-spice powder, pepper, stir evenly and spread on the meat.

4. After smearing the coarse plums, put the meat in a container and let it stand for 10 days.

5. Take it out when the time is up, tie the rope, hang it in the sun to air dry, and take it back after air drying, and the marinated meat has been completed.

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 bone-in processing is made of sail cured meat, and according to the different parts of the raw meat, the material is taken in continuous slices, small pieces, and hooves and legs. 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. Renovation: 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 of pure hail 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. Clear answer.

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.

There are many very delicious ways to eat pork belly, for example, the pot meat we often eat, braised pork, etc., are made of pork belly, and the texture and taste of pork belly are better than other meats. Today, we will use pork belly to share with you a very different way of eating, marinated meat. The cured meat produced in this way has a particularly delicate taste, fat but not greasy, Q elastic and refreshing, and is particularly delicious.

Cured meat】 Cooking ingredients] Pork belly, white wine, salt, Sichuan pepper, star anise, cinnamon, bay leaves, dried chili.

Cooking steps] 1, the following food to take everyone to cook together is cured meat, the cured meat is particularly delicious, the taste is delicate, Q elastic and refreshing, especially delicious. Let's prepare the cooking ingredients needed for marinated meat, and prepare the right amount of pork belly. Prepare as much as you eat, friends who like to eat can prepare a little more, and then prepare an appropriate amount of liquor, salt, pepper, star anise, cinnamon, bay leaves and dried chili peppers.

In addition to liquor, these seasonings need to be prepared according to the actual situation of the old man.

2. Let's prepare a scouring pad first, the scouring pad should be clean, and then prepare a basin of hot water. Soak the scouring pad in hot water thoroughly, and then we wipe the surface of the pork belly with a white cloth, be sure to wipe it clean. Now that the pork belly has been processed, let's use scissors to insert a hole in each piece of pork belly so that it will be easier for us to dry.

After the pork belly is processed, we put it on a plate and then clean the pork belly with white wine.

3. Cleaning the pork belly with liquor can play a good role in sterilization and disinfection, and at the same time, the liquor will also have a good adsorption force and more effectively absorb salt. Add half a bag of salt to the bowl, and add the prepared peppercorns, star anise, cinnamon bay leaves, and dried chili peppers to the plate.

4. Put the wok on the stove, don't heat it first, pour the salt into the pot, then put the spices into the pot, fry the salt over low heat, and be sure to keep turning it when frying, until the salt grains are slightly yellow. Let's take out the pork and spread the salt evenly on the surface of the meat, and apply it evenly in every position, so as to prevent the pork from rotting.

5. After the pork is processed, we put it into a waterless and oil-free container, then cover it with plastic wrap, cover it and marinate it for three days, when marinating the pork belly, put it at room temperature.

6. Pour an appropriate amount of hot water into the bowl, then cool it down, then put it in the cured meat to clean it, the cleaned meat will taste better after drying, hang it up after all the washing, put it in a sunny place to dry for 5 days, take a piece and put it in the pot to cook after drying, take it out and put it on the board after cooking, first cut it into thin slices, and then put it on the plate, and then you can eat it.

Tips] 1. The pork belly is a little more lean and a little less fat.

2. Be sure to put it in a sunny place when drying.

Hello!! My own experience: Is it raw or cooked meat to marinate meat?

It must be raw, if you use raw, do you cook it before eating it after pickling, or what should I do? Bumper Cook before eating! Stir-fried bean sprouts with marinated meat and green peppers are delicious!

Is it a regular salt shop bought in the supermarket? Salt is fine, but it's not so tasty, or how long does it take to use coarse salt? Generally, it will be done in about a week to ten days, and then the air-drying steps:

First go to buy the first grade pig hind leg smile source block, the block should be large, the meat should be fresh, do not wash it with water after buying it, 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.

How to marinate meat? The meat does not need to be washed. Cut into cubes.

1. First of all, you must buy pork, preferably pork ribs, the kind with some bones, which is particularly fragrant after marinating. Choose pickled pork should not be too big or too small, it is best to have a knife of about 4 catties, and do not wash it with water after buying it home, otherwise the meat is easy to smell after pickling.

2. You can wipe the meat clean with a clean towel, and then evenly spread the salt fried with peppercorns on the surface of the meat, put it in a small tank, and turn the meat over every two days.

After a week, take out the meat, clean up the salt on it, put on the hole and hang it in the sun with a rope to dry for a day or two, remember not to dry it for a long time, otherwise the meat will be easy to turn yellow and deteriorate after the oil is gone, and then you can put it in a cool place to hang.

4. The ratio of meat and salt is about 400 grams of salt for 10 catties of meat, and if you marinate fish, you should put more salt. If you like cured meat with a little sweet aroma, you can also add a little white wine when you put the meat into the tank, in addition to the better taste, it can also keep it fresh. If you want to eat it for a long time, it is best to wrap it in an edible plastic bag and put it in the freezer compartment of the refrigerator.