Learn the skills of curing meat, how to marinate meat at home

Marinating method: After the fresh meat is deboned, cut into 2 kg pieces of meat, and then it can be marinated. There are 3 methods: dry picking, wet picking, and mixed picking.

1) Dry picking. It is to wipe the meat block with salt, use 100 grams of salt per 1 kilogram of meat, layer into the tank after wiping, sprinkle some salt on each layer, compact, press the stone or wooden board on the top, and it can be marinated in about 20 days, the advantage of this pickling method is that it is easy to operate, easy to preserve, and has less nutrient loss, and the disadvantage is that the salt is uneven, the lack of color, and the meat quality is also hard. (2) Wet curing method.

It is to put the pieces of meat in a salt solution and marinate. The composition of the salt solution is 20 25% of the salt, nitrate, and the nitrate method is to put the cut meat pieces into the tank in layers, and then pour in the salt solution, and it is advisable to marinate the meat pieces, and it can be marinated in about 20 days. The advantage of this method is that it is advisable to marinate the meat in about 20 days.

The advantage of this method is that the salt solution can be used repeatedly, and the aged salt solution can also improve the color, aroma, taste and quality of the cured meat, and the cured meat is soft and bright, but the disadvantage is that the protein loss is more, the moisture content is large, and it is not easy to store. (3) Mixed pickling method. It is to wipe the meat and dry salt, put it in the destruction and stack it for 3 days, and then add the orthodontic solution to marinate, and it can be marinated after about half a month.

This method combines the advantages of dry and wet picking. (4) Storage of cured meat: The marinated meat is put into a wooden barrel or jar that is not clean, placed in a well-ventilated room with a temperature of 1 5, which can be stored for about 8 months, and should be checked frequently during storage to prevent spoilage.

When the quantity is small, it can also be hung in a ventilated and dry place for long-term storage. (5) Quality evaluation of cured meat: mainly depends on sensory evaluation.

Fresh cured meat has uniform color and luster on appearance, normal smell, flat cutting surface, and meat extract is acidic; At the same time, the salt water is dark red in color, transparent and acidic without foam and flocculents. Stale cured meat has uneven appearance, gray or brown, spoilage smell, soft cut surface, and meat extract is neutral or weakly salty; The brine is cloudy and salty.

1.Wash the pork belly and dry it for later use.

2.Put the salt and peppercorns (add some chili peppers if you like spicy) in the pot and stir-fry, be sure to fry the fragrance, and then cool thoroughly.

3.Add some soy sauce, cooking wine, five-spice powder, and pepper to the meat carefully and carefully (note that the gaps of the meat should be smeared) until you feel that the salt begins to melt, and the meat color turns from fresh to dark, and there is liquid oozing out on the surface.

4.Put the meat and the remaining salt into a large container (preferably pottery, or a small jar), press it with a stone, and put it in a cool and backlit place, generally about a week to ten days.

5.Take out the meat and find a place to hang it to dry, and when you want to eat it, cut a piece, wash it and cook it.

Ingredients: 1500 grams of pork belly. Excipients: 250 grams of edible salt, appropriate amount of star anise, appropriate amount of fennel, appropriate amount of bay leaves.

Steps: 1. Put salt, star anise, fennel, liquid fragrant leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled and you can start.

4. Start by sprinkling a layer of salt in the basin. Put a piece of meat in it.

5. Salt both sides of the meat. Next, sprinkle with another layer of salt.

6. Add another piece of meat. A layer of salt and a piece of meat are put away. After all the meat is put away, store it in a ventilated place for four days.

7. In this way, it is okay to prepare for pickling for four days. Then it's hung up, air-dried and opened.

Ingredients for marinating meat Pork belly 500 grams of salt 180-200 grams (half a pack) of peppercorns 1 handful of white wine or cooking wine Appropriate amount of marinated meat steps steps 1 The meat does not need to be washed when it is bought, if it is really dirty, cut off the dirty parts, and the moisture will make the meat moldy and spoiled, so it is best to buy it cleanly, buy pork belly, make a few cuts with a knife, pour white wine, wipe the meat evenly, and do a spa (massage) for more than 30 minutes Step 2 The pot is hot, no need to pour oil! After the heat is high, turn to low heat, put in a handful of peppercorns, and gently stir-fry to create the fragrance Step 3 Add half a bag of salt, keep the heat low, and fry until slightly yellow (about 2-3 minutes) Of course, some places will also add spices such as cinnamon bay leaves, if you do pickled Du Xian, don't add it Step 4 After the fried pepper and salt are cooled, evenly spread them on the pork belly, and knead them evenly Step 5 Drill a hole in front of the pork attack, hang hemp rope (there is no hemp rope at home, I found a rope casually), hang it in front of the window near the north, ventilate, Dry the potatoes for 3-4 weeks (you can eat them in 20 days).

Kiss, marinating method of marinated meat 1Do not wash the pork belly you bought, wipe the blood on the surface with a clean and slightly damp cloth, and dry it at the air outlet until it is dry and non-sticky; Pour salt and pepper into a saucepan and heat 2Wait for the peppercorns to come out fragrant.

When the salt is slightly yellow, it is not hot from the fire, and then take 2 or 3 of the amount and evenly spread the banquet branch on the meat, and rub it slightly; Prepare a suitable (ceramic or porcelain) pickling container. 3.Put the meat in it, pour 1 spoonful of white wine, press the weight, and place in a cool place away from the heat; After 24 hours, pour out the marinated water and place the remaining 1 3 peppers of salt on the meat.

4.Pour another 1 spoon of liquor, press the weight again, and continue to marinate; It takes about 48 hours to marinate. Hang the bacon on a string in a tuyere to dry, dry until the meat is slightly firm, and then cook or refrigerate.

The marinating method of cured meat is as follows:

Ingredients Seasoning: pork belly, white wine, salt, Sichuan pepper, star anise, cinnamon, bay leaves, dried chili.

1. Prepare an appropriate 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 white wine, salt, pepper, star anise, cinnamon, bay leaves and dried chili peppers.

2. Prepare a scouring pad, 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. If the pork belly has been processed, let's use scissors to insert a hole in each piece of pork belly, which will make it easier for us to dry.

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 the prepared half 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, and fry the salt oak over low heat. Let's take out the pork and spread the salt evenly on the surface of the meat, and spread it evenly in every position.

5. After the pork is processed, we put it into a waterless and oil-free container, cover and marinate for three days, and put it in a sunny place to dry for 5 days. After drying, take a piece and put it in a pot to cook, take it out and put it on the cutting board after cooking, first cut it into thin slices, then put it on a plate, and then you can eat.

Summary. Ingredients: 500g pork belly.

Excipients: appropriate amount of salt, appropriate amount of Sichuan pepper. 1. Put the peppercorns in a food processor and break them.

2. Put it in a pot. 3. Add salt and stir-fry slowly over low heat. 4. Stir-fry until fragrant, turn off the heat and let cool.

5. Place the meat on a plate. 6. Sprinkle the cold pepper salt on the pork 7. Wipe it well with your hands, and help him massage it by the way. 8. Place all the meat on a plate.

9. Cover it with another plate and the water will come out after a few days. 11. Turn over and marinate for another two days. Turn over and marinate for another 2 days.

12. Tie it with a rope. 13. Hang it on the balcony and put the plate below to wait for the water. Dry for 3-4 days.

14. Put water in the pot. 15. Pour the gravy into a dish. 16. Add some more salt.

17. Bring the fire to a boil. Skim off the foam. 18. Soak the meat in water for 3 days, take it out to dry, and you can eat it in a week.

Can you add, I don't quite understand it.

Ingredients: 500g of pork belly. Excipients:

Appropriate amount of salt and peppercorns. 1. Put the peppercorns in a food processor and break them. 2. Put it in a pot.

3. Add salt and stir-fry slowly over low heat. 4. Stir-fry until fragrant, turn off the heat and let cool. 5. Place the meat on a plate.

6. Sprinkle the cold pepper salt on the pork 7. Wipe it well with your hands, and help him massage it by the way. 8. Place all the meat on a plate. 9. Cover it with another plate and the water will come out after a few days.

11. Turn over and marinate for another two days. Turn over and marinate for another 2 days. 12. Tie it with a rope.

13. Hang it on the balcony and put the plate below to wait for the water. Dry for 3-4 days. 14. Put water in the pot.

15. Pour the gravy into a dish. 16. Add some more salt. 17. Bring the fire to a boil.

Skim off the foam. 18. Soak the meat in water for 3 days before putting it in the lead, take it out to dry, and you can eat it in a week.