Method of curing pork

Ingredients for curing pork

A handful of peppercorns, salt, 250 grams of ginger, 70 grams of Erguotou, 1 bottle of pork, 3500 grams

Steps for curing pork

Step 1Cut the pork into 870 grams each

Step 2Do not wash the meat

Step 3Take a piece of pork, pour in one-fourth of the salt, peppercorns, and ginger and rub the meat well with your hands in all directions without leaving any dead ends. Rub the meat well with your hands on all sides without leaving any dead ends

Step 4Repeat step 3 to rub each piece of meat well with salt, pepper and ginger

Step 5Put the marinated meat into a sealed box, pour appropriate amount of white wine (20ml) and put it in the refrigerator

Step 6Take out the meat and turn it every 2 days and continue to seal it and put it in the refrigerator for 15 days

Step 6Take out the meat every 2 days and turn it over and continue to seal it.

Step 7 after 15 days of marinating the meat out of the refrigerator, put under the water cage with warm water to rinse the surface of the salt and pepper, pay attention to not excessive rinsing, as long as the rinse clean surface stained with peppercorns and ginger can be

Step 8 to prepare a bottle of two pots of head, poured into the bottom of a slightly larger container

Step 9 will be the meat with white wine over again, that is, to put white wine in the roll again, soak for 5 minutes

Step 10 in the meat on the end of a hole poked on the rope

Step 11 continuous drying 7 to 10 days or so (depending on the degree of sun exposure, donkey mom are daytime out to dry at night into the refrigerator to put the refrigerator), the sun to the salted meat to feel the meat dry and hard on the can, about 80% dry when the taste is the best, into the preservation box sealed and frozen! Preserve and eat slowly