How to dry the bacon and how long the salted meat should be dried before it can be put away

If you sprinkle it with salt, you can prick a hole in the meat and put on a rope to dry.

The first approach.

1) Put the salt and peppercorns in the pan and stir-fry 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 mouth of the tank.

3) After marinating for 3 or 4 days, turn the meat up and down, press it with a weight, and after marinating for 4 to 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.

The second approach.

Ingredients: a pound of rib meat.

Seasoning: salt, peppercorns, liquor.

Preparation: Heat the pot over the heat, pour in salt and peppercorns and stir-fry until hot.

Method: 1. Sprinkle hot pepper salt on the meat with a spoon (the meat must not be washed), then rub it repeatedly with your hands, then sprinkle it on the other side, and then rub it repeatedly with your hands, so that each side of the meat is repeatedly rubbed with pepper salt;

2. Put the meat in a container, sprinkle some liquor, and press it with a heavy object such as a stone;

3. Help the meat turn over once or twice a day;

4. About six days, take out the meat, use scissors to pierce a hole in the meat, hang it up with a rope, and let it dry when there is sun;

5. Dry it in the shade or in the sun the next day, and then tie it up in an edible plastic bag and put it in the refrigerator freezer.

6. You can take it out and eat it at any time when you want to eat it.

It can be collected in about seven days. Bacon is generally marinated for 7 days and then dried, and it is best to dry it for a week. Pay attention when drying, hang it in the sun during the day, and if it rains halfway, put the bacon in the refrigerator first to avoid mold.

In the evening and at night, the humidity is heavy, and it should be put away in the refrigerator in the evening to prevent cold dew at night and affect the taste, and air dry until the bacon is oily.

Precautions for bacon meat.

The standard of salted meat is that the appearance is dry and clean, the meat is tight and firm, the cut is flat and shiny, the muscles are red, the fat side is white or reddish, and it has the inherent flavor of salted meat. Salted meat is produced in winter, durable storage, and should be marketed all year round.

Tips for marinating meat: When marinating meat, adding an appropriate amount of white sugar can improve the taste of the finished product, buffer the saltiness, make the meat have a special umami flavor, promote the expansion of gelatin in the meat, the meat tissue is soft and juicy, increase its nutritional value, and have a good effect on the quality of the marinated meat. However, white sugar should not be added too much, otherwise it may cause salt fermentation and meat spoilage.

About 10 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 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.

Cured meat should be well ventilated in the air, and try to avoid direct sunlight in the environment, there is no certain amount of hanging for a long time, generally let him hang for a longer period of time, hang until the beginning of a lot of oil down, you can start to collect, to what extent, depending on personal preference.

Precautions

1. Don't wash the meat when you buy it, it is easy to deteriorate if it is stained with raw water. It is best to blow dry the top layer of the meat before marinating.

2. Because the rib meat is fat and thin, the marinated meat is very tender. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels like it is not as good as rib meat.

3. The amount of pepper salt is determined by yourself, more pepper salt is salty, if you want not to be too salty, you can rub a thin layer on it.

4. Do not use stainless steel or aluminum products for containers. It's better to use a bowl or a jar or something, my mother used to use these pickles, but I don't have them myself, and now I don't have a place to buy them. That's why I use a ceramic pot, and I can also use enamel.

Pots and other containers of natural materials.

The salted meat can be put away when it is sunburned to the surface and there is no moisture.

Cured meat is meat that is cured with salt, which can be preserved and eaten as soon as it is dried like a rental source; Among them, the 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.

Due to the addition of edible salt, the water in the fresh meat can be analyzed, and the meat is partially dehydrated, which will lead to some water-soluble vitamins.

Such as the loss of B vitamins, along with inorganic salts.

There is also a certain level of loss. 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.

Baconed meat needs to be dried for 7-10 days.

Ingredients: Appropriate amount of pork belly.

Ingredients: Sichuan pepper, salt, liquor to taste.

Method: 1. Cut the pork belly into long strips.

2. Put salt and peppercorns in the pot, fry until the salt is a little yellow, and turn off the heat after the peppercorns are scattered.

3. Sprinkle the pork belly with an appropriate amount of liquor and spread evenly, then smear with pepper and salt, put it in a cool place, and marinate for 48 hours.

4. Take a piece of pork belly, tie a hole in one end, tie the knot with a rope, and hang it on the side.

5. Treat the remaining pork belly in the same way and hang it in a ventilated place to dry for about 7-10 days (completely dry and hardened).

6. Remove the dried meat and store it in a cool place.

Baconed meat should be both sun-dried and air-dried.

After 4 to 5 days of marinating, the meat can be taken out and hung in a cool and ventilated place to dry; From October to November of the lunar calendar every year, the weather is sunny and the north wind is dry, which is the best time to dry and marinate meat.

It is better to dry in places where the temperature is below 15 and the wind is strong. If the temperature continues to rise, or the temperature is above 15, or the wind is very light, it is recommended to pack it and put it in the refrigerator to freeze, and then take it out to continue to dry in suitable weather.

After 4 to 5 days of marinating, the meat can be taken out and hung in a cool and ventilated place to dry;

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free. The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat.

Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.