Cured meat recipe tips

500g of pork belly, 25g of refined salt, 45g of light soy sauce, 0/5g of light soy sauce, 0/5g of sugar, 0/5g of high-alcohol liquor, 0/5g of pepper chicken 10 and half of star anise.

Cooking steps:

1. Wash the pork belly, cut it into appropriate lengths (don't cut it at will, I mainly eat it at the back), absorb the water with kitchen paper, put the pork belly into a big basin, pour all the salt, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Knead all the salt in the meat, cover it with plastic wrap and marinate for about an hour.

2. In the remaining auxiliary materials, pour everything except white wine into a small basin and heat it until it is evenly mixed and slightly smoky. Let it cool for later use!

3. Add the thoroughly cooled auxiliary materials to the liquor and stir overnight, and stir evenly! Pickled pork belly usually emerges. Pour out the water. Put two fresh-keeping bags together, put pork belly in, then pour all the mixed liquid of auxiliary materials in, tie the innermost fresh-keeping bag to eliminate air, and then tie the outermost fresh-keeping bag to eliminate air! Then roll the bag up and down, left and right, so that every piece of meat is covered with liquid. If the bag is strong, rub it gently! It would be better to put it in a fresh-keeping box! )

4. Put the whole bag into the basin and put it in the refrigerator for cold storage. Turn the bag down every day to ensure that the meat is soaked almost everywhere. Generally, it can be pickled for about 4-7 days!

5. After curing, take out the meat, remove the prickly ash stuck on the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft or hard according to your own preferences! I usually work until two days after I start dripping oil! Just keep it frozen! Boil, steam, rinse, stew, clay pot rice, etc. It can be done!

Cooking skills:

1, if the bacon is bright in color, bright red or dark red in muscle, transparent or milky white in fat, dry, firm and elastic in meat, and has the pickled flavor of bacon, it is a high-quality bacon. On the other hand, if the meat is dull in color, yellow in fat, mouldy, soft, inelastic, sticky, rancid or other peculiar smell, it is spoiled or defective.

2. As a meat product, preserved meat is not bad after a long time. After the winter solstice, the bacon made before the great cold has the longest preservation time and is not easy to deteriorate. Preserved at room temperature, bacon tastes most authentic before March of the lunar calendar. With the increase of temperature, the meat quality of bacon will remain unchanged, but the taste will become pungent. So after the third month of the lunar calendar, bacon can't be preserved at room temperature. The best way to preserve bacon is to wash it, wrap it in plastic wrap and put it in the freezer, so it can be preserved for a long time, even for three to five years.