How to pickle pig's head meat

Pork head meat 100 kg salt, 9 kg pepper 100 g nitrate 100 g sugar color, 400 g production method 1. First, clean the fresh pig's head, pluck the pig's hair, remove the bones and clean the pig's head meat. And then cured. 2. After cooling, mix in other seasonings, evenly spread them on the skin, and poke holes with bamboo sticks to make salt and seasonings enter the meat. After wiping, put it into a tank or pool, with the first layer of skin facing down until it is filled in turn. But the top layer of skin is facing up and the meat is facing down. The general curing time is 5 days. In order to make the curing uniform, pour the jar once after 2 days of curing. 3. Wash the pig's head with warm water after taking it out of the can, scrape off foreign bodies, hold the pig's mouth with bamboo pieces, put a rope through the pig's nose, hang it on a bamboo pole, control the humidity and bake it. 4. Move the bamboo poles with pig heads into the curing barn, layer by layer neatly, and bake them with charcoal. Heating should be done slowly. After 2~3 hours, you can see that the skin is dry and hard, the meat is red with sauce, and the pig's head meat is just 100 kg? Nine kilos of salt? Pepper 100g? Nitrate 100g? 400 grams of sugar? Production method: 1. Clean the fresh pig head first, pull out the pig hair, remove the bones, and clean the pig head meat. And then cured. ? 2. After cooling, mix in other seasonings, evenly spread them on the skin, and poke holes with bamboo sticks to make salt and seasonings enter the meat. After wiping, put it into a tank or pool, with the first layer of skin facing down until it is filled in turn. But the top layer of skin is facing up and the meat is facing down. The general curing time is 5 days. In order to make the curing uniform, pour the jar once after 2 days of curing. ? 3. Wash the pig's head with warm water after taking it out of the can, scrape off foreign bodies, hold the pig's mouth with bamboo pieces, put a rope through the pig's nose, hang it on a bamboo pole, control the humidity and bake it. ? 4. Move the bamboo poles with pig heads into the curing barn, layer by layer neatly, bake them with charcoal and heat them slowly. After 2~3 hours, the skin is dry and hard, and the meat is sauce red, so it can be taken out of the kang and cooled to get the finished product. ? 5. Production method of sugar color: stir-fry sugar 10 kg, add water 15 kg? Cook until it is thick and brown, which is sugar color.