Won t pickled sauce meat stink in the sun on a hot day?

The marinated meat is not exposed to the sun, as long as it is hung in a ventilated place, it will not spoil. Hang it with a rope and air dry it as long as it is well ventilated.

I think it will stink, and it takes good weather to marinate all kinds of meats.

As the temperature rises on hot days, the heat on the ground evaporates, and the weather in the south is the most suitable.

Therefore, most of the cured meat is in the south, and the humid temperature is just right.

There are also two days, if the heat is still low, it must not be able to bask in the sun, and if it is sun, the temperature will definitely stink if the temperature is too high.

It is best to be exposed to the sun relatively high, and the flavor and taste are better after drying, and then it is not easy to spoil.

The temperature of the pickling place should not be too high. If you don't pay attention to the temperature when marinating in summer, it is easy to make the bacon spoil, so choose a cooler place to marinate the bacon.

Pour the dark soy sauce into the pork, and then pour in 60 degrees of edible liquor, baijiu can help the meat to absorb the flavor, you can buy sorghum liquor in bulk at the market, you can also use bottled baijiu.

Next, smear each piece of pork with salt, be sure to smear the salt carefully, after smearing the salt, put the pepper powder, pepper powder, and chili powder into the pork together, and let the pork be sealed and marinated in a pot for one to two days.

Then put a rope on top of the pork and hang the meat on the balcony and other ventilated and dry places, which must be dry and ventilated.

If the smoke enters this day, it is best not to bask in the sun for too long, and if you delete it, the gain outweighs the loss, in fact, I don't know very well.

Speaking of soy sauce meat, it is one of the necessary treasures for Wenzhou people to celebrate the New Year. Whether it's steamed and shiny, sliced and drunk, or. The third is drying, now is a good time to dry soy sauce meat, the weather is cold, the wind is strong,

Through the storm, excess water and blood are forced out and more salt is put in.

The best way to preserve it is to put it in the refrigerator for storage is the most suitable, followed by the vacuum compression method for preservation, this is the best way to preserve, and the better preservation method is the combination of the two, so there are quite a lot of methods.

Sauce meat is a kind of pickled raw meat products made by natural air drying after marinating pork with sweet noodle sauce and spice seasoning, which has the characteristics of beautiful color and rich flavor, and is called sauce meat because of the addition of sweet noodle sauce.

OK. Sunlight exposure is indispensable when making bacon, and the strong sunlight in summer can just speed up the evaporation of water in the meat, but it cannot be dried for a long time, usually within 7 days.

Steps of the marinating method of curing meat:

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

1: When buying pork, you should choose pork belly with skin, or elbow meat, cut into more than 2 catties, easy to eat, don't wash the meat.

2: In a wok until 50% hot, put chili powder, pepper powder, pepper powder, five-spice powder and salt into the wok and stir-fry over medium heat until fragrant, let cool and set aside.

4:2 days later, pour the soy sauce into the pot of marinated meat, it is best to cover all the soy sauce over the meat pieces, after marinating for 2 days, turn it over, and turn the meat pieces below to the top, so that each meat piece can be marinated evenly, and marinate for another 2 days.

5: In this way, the time is salted for a total of 6 days, take it out, first spread a few thick old newspapers on the indoor floor, let the meat pieces drip soy sauce water at home, and then put the meat pieces outside to let the natural wind dry, after 40 days, you can eat.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of removing salt, if you rinse it with brine (but the concentration of brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent.

Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

On rainy days, if the marinated meat is not dry, you can put it in the house and let it dry naturally, not in a rainy and humid place.

A "first aid" method can be used to dry the water:

1. Hang it in a ventilated place at home to air dry;

2. Hang the bacon with a bracket and blow it with an electric fan (a hair dryer is also OK, but it is more troublesome);

3. If conditions permit, it can be roasted with fire. The above methods can basically be solved, and when the weather is fine, then use the sun for a few days or until it dries. If the flavor of the bacon is washed away due to the rain, it is also easy to do, you can dry the meat until it is semi-dry, apply a layer of sweet noodle sauce and continue to dry until it is hard, so that it becomes a sauce with a unique flavor.

When eating, soak in rice water for 15-20 minutes, wash the sauce on the surface, steam it in a steamer over high heat for 5 minutes, turn to medium heat and steam for 5 minutes, and then turn to low heat and steam for 20-30 minutes (adjust the time according to the size of the meat pieces), take it out and cool for a while (it is advisable to not burn your hands) and cut it into slices to eat directly, the meat is fragrant and attractive.

Sauce meat drying skills

It generally takes 5-7 days for the sauce meat to be marinated, and then it is dried for 2 weeks, the days of drying, especially in the first few days, it is best not too cold and not too hot, too cold and easy to freeze, too hot and perishable, the best temperature is 0-8 degrees, the weather is bright, and the sauce meat is dry and shrunk, and the sauce is heavy, and it is done.

During the appearance period, it must be flipped once a day. Once marinated, the strips of meat are threaded and hung in the sun or in a ventilated place. When the surface of the meat is slightly dry, use a brush to dip the sweet noodle sauce over the meat; When the sauce is halfway dry, continue to brush with the second layer of sweet noodle sauce.

After seven days of drying, the sauce can be collected and hung in a ventilated place to dry naturally.

The sauce meat has been dried for two days and smells a little because there is a bacterial infection and it has begun to spoil. In the process of drying bacteria, it will deteriorate and stink, indicating that it is really bad, good meat will not smell, especially sauce meat, it will only have the flavor of sauce and the combination of meat fragrance, if you smell stink, then you quickly throw away and give up.

Sauce meat is a kind of pickled raw meat products made by marinating pork with sweet noodle sauce and spice seasoning and then drying it naturally, which has the characteristics of beautiful color and rich flavor.

Sauce meat features. Compared with other raw meat products, traditional sauce meat has the following characteristics, the first is that it is easy to process. Traditional sauce meat processing does not require special instruments and equipment, and the family workshop can meet the production requirements. Second, the flavor is unique.

Sauce meat is a meat product with rich flavor and good taste, which integrates meat aroma, sauce fragrance and umami.

And different flavors can be modulated according to the consumer's own preferences. Third, it is more hygienic and safe without smoking, and the salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption.

Yes. Bacon is generally made in the month of Layue, because the weather is cold at that time, the meat will not deteriorate, and the marinated bacon is fragrant. If the weather is too hot, the meat can easily spoil.

Cured bacon mainly includes a kind of raw meat products made from livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauce nitrate or nitrite, sugar or spices, etc., which are processed into raw materials such as raw material finishing, pickling or sauce frozen, cleaning and modeling, drying and air drying or baking drying. Its main characteristics are that the meat quality is fine, the color is red and white, the taste is salty and delicious, the flavor is unique, and it is easy to carry and store.

The temperature of 20 degrees Celsius is able to marinate bacon.

Marinated meat should be sun-dried. After the marinated meat, it can be dried in the sun for 7-10 days to evaporate water and increase the preservation time of the marinated meat. Sauce meat is a kind of pickled socks and raw meat products made by marinating pork with sweet noodle sauce and spice seasoning, and then naturally drying it.

It has the characteristics of beautiful color and rich flavor, and is called sauce meat because of the addition of sweet paste. <

Pickled meat should be sunny. After the marinated meat, it can be dried in the sun for 7-10 days to evaporate water and increase the preservation time of the marinated meat. Sauce meat is a kind of marinated raw meat products made by marinating pork with sweet noodle sauce and spice seasoning, and then naturally drying it.

It has the characteristics of beautiful color and rich flavor, and is called sauce meat because of the addition of sweet paste.

The weather is hot, and many families like to make cured meats. However, in hot weather, pickled foods are prone to spoilage, affecting taste and health, so the correct pickling method is very important.

First, choose fresh meat. The fresh meat is plump and has no odor. If the meat is not fresh, it is difficult to completely remove the odor even after marinating.

Second, spread the marinade evenly. Cured meat is preserved by substances such as salt in the marinade, and if it is not evenly spread, some meat will deteriorate. You can apply the marinade to the surface of the meat first, and then spread the marinade evenly on the back and sides of the meat.

In order to ensure that the marinated meat is more delicious, the marinade can be added with ginger slices, green onions, star anise, cinnamon and other seasonings.

Finally, pay attention to the marinating time. In hot weather, the marinating time should not be too long, generally not more than 24 hours. If the limb silver is marinated for too long, the food is easy to deteriorate, and it will easily cause the breeding of spoilage and fine banquet bacteria.

Therefore, when marinating food, it is necessary to use salt, sugar and other marinades according to the proportion, and grasp the relationship between time and temperature to ensure the quality and taste of the marinated meat.

In conclusion, the correct curing method is very important for the taste and health of cured meat. Choosing fresh meat, spreading the marinade evenly, and paying attention to the marinating time can make home cured meats more delicious and safer.