The pickling method of spiced salted meat, how to marinate salted meat

1.Dry pickling.

How to marinate and eat salted pork.

Wash and dry the pork belly, put it in a clean plastic bag, sprinkle with an appropriate amount of minced garlic, black peppercorns and salt and knead well; You can also add a little star anise, five-spice powder and rice wine to help remove the fishy smell. 2. After sealing the plastic bag, shake it from side to side so that the seasoning can be fully wrapped on the pork, and put it in the refrigerator to marinate for about 3 days to let the pork taste and air dry.

2.Brine-brine pickling method.

How to marinate and eat salted pork.

Marinate the pork belly in salted water (about 1:1:salt to water) and place in the refrigerator for a day. The brine must cover the meat to help sterilize and prolong the storage.

Take out the marinated pork belly, drain the water, then smear with salt, sprinkle with black pepper, white pepper, minced garlic, etc., cover the pork with aluminum foil or plastic wrap, and put it back in the refrigerator to marinate for 1 day.

Bacon is a pickled food, this food is the best understanding of cuisine, we make pork belly into bacon, not only to preserve the pork, but also to make the pork belly more fragrant. The marinating method of salted meat needs to wash and dry the pork, and then rub it around the pork with pepper and salt, put it into the jar, add a layer of salt, and then seal it for about 3 days, and finally add marinade for marinade, and marinate for 20 days before hanging up as pork for drying.

Marinated bacon ingredients: 5000 grams of lean pork, seasoning: 250 grams of salt, 8 grams of Sichuan pepper.

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

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

3.Rub each pork with pepper and salt around, put it in the tile jar, sprinkle another 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 strips up and down, so that all are absorbed into the salt brine.

4.For about 20 days of marinating, 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.

Marinated salted pork strips. Ingredients: 500 grams of pork belly.

Seasoning: 2 tbsp sea salt, 1 cinnamon, 1 star anise, 1 2 tbsp Sichuan pepper, 1 2 tsp cumin.

Method. 1. Buy the pork to make it immediately, do not use the meat that has been in the refrigerator, if the meat is not clean enough to wash, dry the meat and blow dry;

2. Smash star anise and cinnamon, 2 tablespoons sea salt, 1 cinnamon, 1 star anise, 1 2 tablespoons Sichuan pepper, 1 2 teaspoons cumin, stir-fry until fragrant and cool;

3. Put a large bowl, apply the seasoning to each piece of meat and massage it;

Fourth, then air dry, if the weather is bad, you can use a fan to blow;

5. After the meat is dry, wrap it in film and write the date and store it in the refrigerator, which can be taken out and eaten in 15 to 20 days.

The specific method is as follows: 1. Put the required seasonings into a wok and stir-fry; 2. Stir-fry the spices, add white pepper and sugar; 3. Rinse the pork belly with water, and then pour in an appropriate amount of liquor; 4. Dip the pork belly in spices and salt, and then hang it with a cotton rope; 5. In a cool and ventilated place, air dry for 5 days, and then you can slice and enjoy.

If you want to marinate bacon, seasoning is very important. You can marinate it to your liking. All delicious.

This salted meat, first washed and then put a little more salt to marinate it, it is best to hang it up and blow it.

Ingredients: 1000 grams of minced meat, 35 grams of salt, 2 tablespoons of ginger ale, 1 gram of pepper, 5 grams of high liquor

1 tablespoon light soy sauce, 1 gram of Sichuan pepper oil.

Preparation of salted meatballs.

1. Choose the fat and thin small fragrant pork, which is more tender, chop up, put in all the seasonings, and mix well.

2. Rub them into meatballs at low temperature for two days, and bask in the sun a little every day for the first three days.

3. Turn over and roll round the next day.

4. Regularly flip and hang in a cool and ventilated place to air dry.

5. Air-dried, fat and thin, pickled and fresh, put in the refrigerator on rainy days, and can be frozen for a long time.

At present, most of the bacon on the market contains nitrite, which is artificially added in order to prevent the production of botulinum toxin when curing meat, and nitrite also has the advantages of preservative and making the meat bright red, although the nitrite content in qualified bacon is very small, it is safe for people, but people are always not at ease. Therefore, we recommend a nitrite-free curing method that allows for long-term preservation of salted meat.

Turn on step-by-step reading mode.

Tool Material: Recipe Calories: kcal).

Ingredients: fresh pork.

5000 grams.

Excipients salt. 400 grams.

25 grams of Sichuan peppercorns.

Liquor (alcohol content 50 or more).

50 how-to.

01 Cured meat is generally selected around the winter solstice, and it is easier to marinate well when the room temperature is lower than 10 degrees Celsius.

Cut fresh pork (usually pork belly or leg) into long strips of about 5 cm, and rub evenly with kilograms of salt and 25 grams of peppercorns on the meat. Then, put the meat in a curing container, preferably in a ceramic or enamel container, and after putting the cured meat in, press it tightly by hand. If the marinating container does not have a lid, it should be covered with plastic film and tied tightly with string.

02 24 hours after the first salting, some blood will ooze out of the cured meat. At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once.

04After the salt is served, the meat is changed up and down every 2-3 days, and it can be marinated in about 10 days. If, when the room temperature exceeds 15 degrees, 50 grams of high liquor should be added to ensure that the cured meat does not deteriorate during the marinade.

05 After marinating, 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 in 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.

06 The cured meat that has been marinated and dried should be stored in the refrigerator and not refrigerated, because the salt in the salted meat is relatively small, and it will become moldy after being refrigerated for a long time (because there are no preservatives such as nitrite).

Salted meat that is marinated and stored in this way is not too salty, has a strong aroma, can be steamed, boiled, and served as a side dish, and generally does not change flavor or color within 2 years.

Special Tips. In general, salted meat is salted at 14% to 18%, but this method uses only 8%, so it tastes more delicious than salted meat.

Drying is the key, it must be exposed to the sun and cannot be placed in a place where there is no sun. Blow-dried bacon without the aroma of sun-dried.

When storing, it must be put in the freezer compartment of the refrigerator for frozen storage, not in the refrigerator to prevent mold.

When the maximum temperature exceeds 18 degrees, the quality of the marinade cannot be guaranteed.

Step 2: Stir-fry salt (with pepper seeds, five-spice powder, edible salt) together in the pot to fry, you can also do not put five-spice powder, add star anise powder, cinnamon powder, pepper powder to fry together, this taste is according to everyone's own needs, and then change the meat to a knife (convenient to taste) with fried salt on the meat rubbing, you can also use chopsticks or toothpicks to jack the hole, while applying salt, you must do a little salty, otherwise the meat is easy to change taste.

Step 3: You can put a little liquor to increase the flavor of the marinated meat, and you don't need to put condiments such as MSG and chicken essence, because the net pot is exposed to the wind and sun, and after the chicken essence and MSG are fermented, the meat will easily become sour!

Step 4: Cured meat generally takes about 7-10 days, once a day, so as to better taste, the production of this kind of salted meat is generally made when the pig is usually killed in the moon, so there is no need to worry about spoilage in the north, you can use a heavier thing to press the meat, so it will be better marinated.

Step 5: Generally, marinated bacon can be divided into two kinds, one is soy sauce, soy sauce coloring, and one is white, which we can decide according to our own preferences, after marinating, you can take it out and hang it on the hook in a ventilated place, dry the water, and then take it out every day and dry it in the sun for a few hours, and dry it in a ventilated place at night.

Preparation of raw materials]: 10 kg of seam meat, 150 grams of salt, 4 grams of bay leaves, and 10 grams of peppercorns.

The practice of marinating bacon]:

Step 1: Prepare a basin first, then sprinkle a little bay leaves, peppercorns, and salt on the bottom of the pot, then put the meat into the basin, and then smear an appropriate amount of bay leaves, peppercorns, and salt on the meat, until all the meat is smeared with bay leaves, peppercorns, and salt.

Step 2: Cover the meat with bay leaves, peppercorns, and salt with plastic wrap, then press a brick, marinate for 3 days, and after 3 days, turn over the meat in the basin, put the bottom meat on the top, and put the top meat on the bottom.

Step 3: Then marinate the meat for another 4-5 days, when the time is up, take out the meat, and then rinse the marinated meat with water for later use.

Step 4: Put the washed bacon into the sun and expose it to the sun for about 7 days until the bacon is completely dried and ready for use.

4 points for marinating bacon]:

1.When marinating bacon, in addition to salt, you also need to put the two flavors of bay leaf and pepper, because bay leaf has a strong ability to increase flavor, it can make the aroma of bacon at least 3 times. In addition to the effect of removing the smell and increasing the flavor, the pepper also has the effect of sterilization, so when marinating bacon, we must add more bay leaves and peppercorns.

2.When marinating bacon, the meat bought back does not need to be washed, just salted and salted, if the meat is washed and then marinated, there are a lot of bacteria in the raw water, which may cause the marinated meat to become moldy.

3.After the bacon is marinated for 3 days, the bacon needs to be turned over, if it is not turned, only the bacon at the bottom has a strong fragrance, and the aroma of the upper bacon is relatively inferior.

4.When marinating the bacon, be sure to look at the weather forecast, if there is a big sun for 2-3 consecutive days, you can marinate, if there is no big sun for a day, please do not marinate, continue to marinate for 3-5 days is no problem.

When you marinate bacon, you must keep in mind the 4 points I said, and the sun-dried bacon also needs to be put in the refrigerator in time to freeze, which can prevent the bacon from spoiling (but it is recommended that you eat it within 8 months is the best).

1. Dry the water on the surface of the pork belly first, and then cut it into strips, the width is between 3-5 cm, do not wash it with cold water, and the most taboo place for marinating salted meat, please remember.

2. Make sure that there is no water and no oil in the pot, it is best to let it dry for a while, then put some salt and peppercorns into it and fry them dry, turn on low heat and fry them until they are slightly yellow, and then put them out immediately and then put them in a bowl for later use.

3. After cooling, grab a handful of pepper and salt evenly spread on the top of the meat, and be sure to do no dead ends inside and outside when wiping, which is the most critical part of making salted meat, if the treatment is not in place, it is not only easy to deteriorate, but also the taste will definitely not be fragrant, and the amount of about 2 3 will be used.

4. The clay pot is the best vessel for marinating salted meat, followed by wooden barrels, which must be scalded with hot water before putting the meat, and then wiped clean with a clean rag to ensure that there are no residual water stains inside.

5. Then put the meat pieces in layers one by one, sprinkle in the remaining pepper salt, and finally put some high liquor into it, then cover the lid, store it for three days and then take it out, after stringing the straw rope, put it in a cool and ventilated place.

6. After the salted meat is dried and hardened, then store it in the refrigerator, it should not be hung outside all year round, long-term wind and sun exposure is the wrong method.

The best season to make bacon is in winter, you need to wait for the temperature to drop to 10 degrees, you can marinate it, whether the taste is pure and authentic, low temperature is the prerequisite, the secret of deliciousness is hidden in the utensils!

Put the salt and peppercorns in the pan and stir-fry until the salt is yellow; 3.Spread the peppercorn salt evenly on the surface of the pork belly; 4.Pour the high liquor into the meat and rub it with your hands; 5.

Seal the mouth of the bowl with plastic wrap, press the weight on the top, and put it in the refrigerator for 24 to 48 hours; 6.The marinated meat is poked into chopsticks or strung with strings; 7.Put it in a windy and cool place, blow for 7 to 10 days, until the lean meat is dry and the fat is dripping with oil.

Be careful not to expose yourself to the sun as much as possible.

Note: 1. Salted meat is a pickled food, which is not easy to eat more, so eat it with fresh vegetables;

2. Put the bacon in the refrigerator and store it in the refrigerator, and it is recommended to eat it within 3 months.

Answer fresh pork belly, buy it back, you don't need to wash five catties of meat, sprinkle the proportion of 250 grams of salt, sprinkle it little by little to every part of the meat, wipe it Boil a pot of boiling water, put it until it is cool, cool, cool, and say important things three times Pour it in the marinated pork basin and turn it over once a day, otherwise the meat will be red, and the white flowers will be right.

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To prepare plain milk shredded toast Step 1

The salted pork water has been marinated for a day, a night or two days, poured into a clean pot and boiled, and after a night of soaking, the meat is already white.

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To prepare plain milk shredded toast Step 1

When boiling water, don't walk away.

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To prepare plain milk shredded toast Step 1

Find a colander and skim off the floating foam.

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To prepare plain milk shredded toast Step 1

Turn off the fire when boiling, skim off the floating objects, Place it to cool thoroughly, be sure to cool thoroughly, and then pour it into the salted meat basin If the water becomes too little, when boiling the water, add some boiled water, Every two or three days, use the same method, cook once, remove the floating objects, let it cool thoroughly, and then pour it into the meat basin It is recommended to use a jar for marinating meat, there is no here, you can only use a basin.

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To prepare plain milk shredded toast Step 1

This is the pork that has been marinated in water for thirteen days, and the picture is taken out to dry this is what it looks like for two days, taken out to dry at about eight o'clock in the morning every day, and taken back before dark at night, otherwise it is more difficult to dry with dew, and after taking it back, put it on the indoor shelf to dry, and continue to dry it the next day.

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To prepare plain milk shredded toast Step 1

After three or four days of drying, the oil began to bubble, but it still had to be dried for a few more days.

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To prepare plain milk shredded toast Step 1

It's been sunbathing for a week, and it's oily, so keep drying.

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To prepare plain milk shredded toast Step 1

It's been drying for more than ten days, it's almost dry, how to judge it, there are oil beads or dripping oil beads, and then you can put it into the brine The brine of the marinated meat last time was accidentally poured out Now from the brine Cook a big bowl of water, put star anise, ginger, green onion root, two small spoons of salt, boil and cool for a while.

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To prepare plain milk shredded toast Step 1

The skin of the flesh is a little yellowish, which is normal, and if it is too dry, the color of the skin will be darker But it is not red, if it is red, it means that the floating objects are not cleaned when boiling water.

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To prepare plain milk shredded toast Step 1

It looks like it's getting oily.

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To prepare plain milk shredded toast Step 1

When the water is not too hot, pick up the meat and use a spoon to drizzle the bacon everywhere.

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To prepare plain milk shredded toast Step 1

Continue to basking step 14

To prepare the Pure Milk Pulled Toast Step 1

When the sun drips oil, the oil flows, it's fine, hang it in a ventilated place.