How to marinate cured beef in winter, how to marinate cured beef?

How to marinate cured beef.

Steps: Ingredients preparation: beef, white wine, sugar, salt, five-flavor wine, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare 15 catties of beef, no need to wash, cut it into long strips, about 3 to 5 cm wide, add 100 grams of liquor, 3 spoons of sugar, half a package of salt, stir it well by hand, be sure to stir it several times, grab it, grasp it evenly.

Step 2: After stirring well, put the beef in a deep dish, add a little white wine to the noodles, flatten the meat a little tighter, press it tightly and set aside to marinate for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it, and the length of the thread can be hung up.

Step 4: After all the meat is put on the cotton thread, hang the meat at the tuyere or under the sun to dry for a day, one day is enough, don't dry it too much.

Step 5: After the beef is dried for one day.

Take it off and prepare a bottle of five-flavor wine, which is a secret seasoning made by our Hakka people, which is made with star anise and cinnamon.

Bay leaves, cumin, cloves ground into powder, plus high-concentration liquor soaked for a few months, every year we will make a large bottle in advance, do bacon and New Year's stewed meat, you can match the five-flavor powder, if you like five-spice powder.

flavor , it is okay to substitute five-spice powder.

Step 6: Pour an appropriate amount of five-flavor wine into a hot pot, add some light soy sauce, heat it and turn the heat to low heat, put the meat in it piece by piece and soak it, which can color and season, and the taste is particularly fragrant.

Step 7: Put the soaked meat on a plate again, pour the remaining juice from the pan over the meat, marinate it for another night, and then take it to dry the next day. Step 8: Hang the marinated meat again to dry for about a week.

The steps to marinate cured beef are as follows:

1. Cut the beef tenderloin into strips, soak in cold water for more than an hour to remove the blood;

2. Slice ginger, boil water with bay leaves, peppercorns and cinnamon over low heat to bring out the flavor;

3. Pour the boiled water into the beef, then add light soy sauce, mix evenly with salt, marinate for two nights, and stir regularly in the middle;

4. Wipe well with chili powder before drying and hang out.

Hello, raw materials: a piece of beef, salt, pepper, chili noodles, soy sauce, cooking wine, sugar, cumin, black pepper. Step 1:

Choose the meat. It is best to use beef brisket, which is fat and lean, moderately elastic and moderate. Beef shoulder and rump are too tight, there are too many beef legs and shin muscles, beef brisket is not considered at all, ribeye meat and tenderloin are too expensive, so let's keep the grilled steak!

Step 2: Cut the meat. Wash the selected beef, control the water to make bright points, and cut the meat into one-inch wide strips along the texture of the meat.

Step 3: Marinate the meat. Stir-fry the salt and peppercorns until fragrant, sprinkle evenly on the surface of the beef, knead vigorously, and marinate for a whole day, during which the marinated blood is discarded.

Pay attention to the amount of salt should not be too much, otherwise the shredded meat will become hard and affect the pure or wide taste of the finished product. Step 4: Add seasonings.

The next day after marinating, you can add seasoning. Take one part of chili noodles, one part of soy sauce, one part of cooking wine, one small cup of sugar each, one small cup of cumin and one small cup of black pepper, sprinkle evenly on the surface of the beef, and then knead vigorously evenly. Step 5:

Dried meat. After marinating with spices for two whole days, the meat can be dried. It basically takes about 20 days to insist on sunrise and sunrise and harvest the potatoes every day.

Step 6: Drying. After 20 days of drying, the moisture of the beef is still very large, in order to prevent spoilage, to dry, the oven temperature is set to 170 degrees Fahrenheit, and the baking is about 30 minutes.

Step 7: Continue to dry. The roasted beef should continue to be dried in the same way as in step 5.

Watch the meat dry little by little. Step 8: Smoking.

Cured beef, marinated for 10 catties, put about 1 catty of salt. The curing of bacon is very particular and crucial. Generally, according to the ratio of one pound of meat and one or two salts, the salt is evenly rubbed on the meat, and the hail, especially the meat skin, should be rubbed with salt several times, otherwise the meat skin after smoking can not be chewed, and some liquor can be added.

Do not add other spices, so that the bacon will have a pure meaty aroma. Put the salted meat in a large basin and cover it for three days, turn it once a day, put the meat on the top and put it down to ensure that the meat is marinated evenly.

Precautions for cured beefAfter cleaning and draining the cured beef, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is suitable for all cured beef, and the preservation time is the longest, even if you keep it for three to five years.

It is even better if it is sealed and stored. You can also store the cured meat in the refrigerator compartment so that it can be stored for at least a year without spoiling and not spoiling.