The salted meat can be taken out to dry for a few days

The salted meat can be dried for 4 days. 1. Marinate for 4 days and then hang it up to dry.

2. The materials that need to be prepared in advance include: 1500 grams of pork belly, 230 grams of edible salt, 5g star anise, 5g fennel, and 5g bay leaves.

3. Step 1: Put the prepared salt, star anise, fennel and bay leaves into the pot, stir-fry quickly, and let it cool.

4. Then scrape off the skin of the meat and wash it.

5. Then spread the meat with salt and spices and spread evenly.

6. Put it in a ventilated place for 4 days after all are wiped off.

The queen of heaven hangs and air-dries naturally, so that the bacon is done.

After marinating the bacon for 10 days, it can be taken out to dry. If you want to make delicious bacon, you should pay attention to the pork you just bought should 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 material should be selected between the pork ribs, which will make the marinated meat taste better.

Drying is a very critical step, when drying cured meat, it should be hung in a ventilated and sunny place, and usually need to pay attention to turning, so that the whole cured meat is evenly sunned. <

After marinating the bacon for 10 days, it can be taken out to dry. If you want to make delicious bacon, you should pay attention to the pork you just bought should 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 material should be selected between the pork ribs, which will make the marinated meat taste better.

Drying is a very critical step, when drying cured meat, it should be hung in a ventilated and sunny place, and usually need to pay attention to turning, so that the whole cured meat is evenly sunned.

3-4 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 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.

How to marinate the salted meat: 1. Put the salt and peppercorns in the pot and fry them until fragrant.

2. Cut the meat into pieces of about kilograms, knead the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the surface of the meat with a clean weight to cover the cylinder mouth.

3. After marinating for 3 or 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 or 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, cover it well, and take it with you in the future.

After marinating for 3-4 days, you can take it to dry, and the specific method of salted meat is as follows:

Ingredients: 4350g of pork belly, 232g of kimchi salt

Excipients: appropriate amount of oil, appropriate amount of salt, 2 cloves of star anise, 5 slices of cinnamon, appropriate amount of Sichuan pepper.

Steps: 1. Select the pork belly and cut it into large strips.

2. Weigh the kimchi salt.

3. Heat a wok and pour in the kimchi salt.

4. Turn to medium-low heat and stir-fry until cooked and the color turns yellow.

5. Put it on a plate and let it cool naturally.

6. Take a strip of pork belly and put it in an enamel basin, spread the fried kimchi salt evenly on the pork belly, and massage it back and forth a few times (reserve 10 grams of salt for later use).

7. Smear the other three pieces of pork belly in turn, and then put the pot into a cool place.

8. The next day, a little salt brine has been overflowed.

9. Turn the freshly marinated pork belly up and down, inside and out, every day to make the flavor more even.

10. The whole process needs to be marinated for about 10 days, which is the first after pickling, and there is already more salt brine out.

11. On the 11th day, prepare pepper and salted water: reserve 10 grams of kimchi salt + star anise + cinnamon + Sichuan pepper + appropriate amount of water.

12. Pour all the ingredients into the pot.

13. Cover and simmer over high heat, turn off the heat after the water is boiled, and let it cool naturally.

14. Pour all the chilled pepper fragrant salt water into the marinated meat bowl.

15. Soak all the marinated meat in pepper-flavored salt water.

16. It needs to be soaked for 3 4 days, and it is also necessary to turn it over every day: up and down, inside and out, so that it can be evenly flavored.

17. On the 4th day, it can be taken out: poke a small hole at one end of the bacon with a knife, thread a bandaging rope, tie the knot, and pick it up.

Salted meat soaked in pepper and salted water: the color is fresh and tender, white and not yellow.

18. Place it outside the balcony to dry and drip water.

19. After about 4 or 5 days of drying, turn to a cool place to dry, about 10 days, the surface is dry and hard, and the hand is tightly pinched, and it can be put away.

Yes.

The bacon must be washed when it is marinated in the sun, because the bacon is marinated with salt, and the salty taste will continue to penetrate into the meat when marinating, and the bacon will become more and more salty, so the salt on the surface needs to be washed off before drying, so that the salt of the bacon will not be too heavy.

If you don't wash off the salt on the outside, the dried bacon is easy to regain moisture because of the salt, so the bacon is not fragrant, and the color of the bacon with too much salt on the surface is not good-looking, and it tastes very salty and not delicious.

Precautions for cured meats:

In general, it is not recommended to wash before marinating. Because the meat that has been washed with water is easy to breed bacteria, it is easy to spoil if it is not handled well. There are also those who do not wash before pickling, but can wash after pickling and before drying.

If you must want to wash it, then wash it with cool white water, and then dry the water before pickling.

Before marinating bacon, you should pay attention to the recent weather conditions, if it is said that three or five days after a continuous rainy day, then do not go to marinate bacon for the time being, if the weather is good and sunny during this time, then you can start curing bacon.

After the meat is marinated, wash the salt on the surface of the meat with tap water, so that the salt content of the meat is set, dry the water slightly after washing, and then smear the surface of the meat with high liquor, which can sterilize, increase flavor and prevent fly bites.

Summary. Cured bacon is generally placed on the balcony or other places to dry for a few days at the end, so how many days does it take to eat salted meat? In fact, generally speaking, the marinating time is generally less than 2 days or more than 20 days, so that the salted meat can be eaten.

According to the research of experts, the nitrite content of cured salted meat is not high within 2 days of starting to marinate, but the nitrite content reaches the peak on the 3rd to 8th day, and begins to decline after the 9th day, and basically disappears after 20 days. Therefore, the marinated bacon is generally shorter within 2 days, and the long one should be marinated for a month before it can be eaten. We usually press the bacon with a large stone or something else to prevent the bacon from losing water.

Baconed meat is generally marinated for a few days.

Hello dear! I'm glad to serve you, and here is the one to help you find out:

Cured bacon is generally placed on the balcony or other places to dry for a few days at the end, so how many days does it take to eat salted meat? In fact, in general, the marinating time is generally less than 2 days or more than 20 days, so that the salted meat can be eaten. According to the research of experts, the nitrite content of cured salted meat is not high within 2 days of starting to marinate, but the nitrite content reaches the peak on the 3rd to 8th day, and begins to decline after the 9th day, and basically disappears after 20 days.

Therefore, the time for marinating salted meat is generally short within 2 days, and the long ants should be marinated for a month before they can be eaten. We usually press the bacon with a large stone or something else to prevent the bacon from losing water.

Marinate for 5-7 days before drying.

Here are the steps to make it:

Ingredients: 8 kg of meat, 255 grams of salt, 20 grams of rock sugar, 10 light soy sauce, 10 grams of braised soy sauce, 15 grams of high liquor.

1. Clean the meat of the pig and drain the water.

2. Prepare soy sauce, salt, light soy sauce, rock sugar, and high liquor.

3. Spread the salt evenly on top of the meat.

4. Spread the light soy sauce and teriyaki soy sauce evenly on the meat, add rock sugar and knead the meat evenly.

5. Cover with plastic wrap or a large convenience bag.

6. Press a weight on top of the covered meat.

7. Stir the meat every two days.

8. Marinate for 5 to 7 days, string the marinated meat with a rope and hang it in the sun for half a month to 20 days.

9. After more than half a month, the bacon was made.

Hello, glad to your question. Seven days to half a month. Put half a catty of salt in 10 catties of meat, and it is easy to spoil or grow maggots if there is less salt.

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.

I hope mine can help you, and I hope you give me a thumbs up, thank you!

It can be dried after marinating for a day, and the method of salted meat is as follows:

Preparation materials: 4000g of sandwich pork, appropriate amount of hot water, appropriate amount of coarse salt.

Steps. First, the raw materials are ready.

Steps. 2. Grab a handful of coarse salt with your hands and rub it evenly on the pork. Rub it 3 times repeatedly.

Steps. 3. After wiping and rubbing, lift the meat pieces and shake off the large salt grains, and keep the small ones that will stick to the meat pieces and are not easy to shake off, and then put the meat pieces neatly and flat in the container and compact them. Cover with a transparent net lid and marinate for 24 hours at room temperature between 20 and 5 degrees.

Steps. 5. After marinating, rinse the salty juice on the surface of the meat with a heat of about 40 degrees. This step is important. (Because the steps make the saltiness of the meat more uniform inside and out, and also make the meat dry faster) Wash and drain.

Steps. 6. Hang it piece by piece with an iron hook and place it in a place where the sun is direct and ventilated for drying. Drying in a place with direct sun and ventilation only takes 7 consecutive days to finish.

Steps. 6. Dry until the meat is completely dry and hard, and cut the large piece of meat into two sections.

Steps. 7. Put it in a sealed bag and put it in the refrigerator.

Directions:

Cleaning method. To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

The correct way is to use brine to rinse too much salt on the cured meat. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally the light brine will be used.

Wash and serve. In general, repeated cleaning three to four times is sufficient.

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.

It generally takes more than 20 days to marinate salted meat. In fact, the salted meat can be eaten after about two days of marinating, but the salted meat that has been marinated for two days contains more nitrite, and it takes 20 days for this substance to disappear completely, so it should be marinated for 20 days before eating.

Bacon is cured meat, which generally refers to a type of meat made by curing pork and then drying. However, the curing method is different in each region, so the taste of the salted meat is different. Before marinating the bacon meat, put the salt and peppercorns in the pan and stir-fry until fragrant.

After that, prepare some pork, cut it into small pieces, and knead the surface of the meat thoroughly with sautéed pepper salt.

After that, put the pork in a clean small jar and sprinkle the remaining peppercorns on the meat surface, taking care that the surface of the meat should be pressed with a clean weight to cover the mouth of the tank. Marinate for about 3 to 4 days, turn the meat up and down, and then press it with a weight. When marinating to 4-5 days, take out the meat and hang it in a cool and ventilated place.

Once dry, transfer the meat to a clean jar, sprinkle some fine salt on the meat surface and cover with a lid. Wait about 20 days, or a month, and you can take it out and eat it. You need to pay attention to marinating salted meat, don't wash the meat when you buy it, it is easy to spoil if it is stained with raw water.

If cleaned, dry the top layer of the meat before marinating.

Preparation:

1. Put the peppercorns, ingredients, tangerine peel and cinnamon into the wok, add an appropriate amount of salt and fry until the color is gray and white, and then mix in a little pepper for later use;

2. Smear the surface of the pork belly with white wine, then dip it in salt, wrap it in gauze, put it in a ventilated place to dry, and cook it before eating;

3. Put the cabbage into the rice cooker, add the soaked rice and water, salted pork slices, and shiitake mushrooms, simmer for 20 minutes, add a little oil to the pot, add black bean sauce, green onion and ginger shreds and stir-fry until fragrant, add cooking wine, dark soy sauce, sugar, monosodium glutamate, pepper, and water to cook into rice juice.