What elements need to be kept in mind when curing salted meat at home?

North-eastern cured salted meat are generally around the New Year, the cold, outdoor work are stopped, the children also began to go home for winter vacation, the village who killed the pig, the first night to say hello, the next morning do not have to call, family and friends, left and right neighbors came early.

Outside the man killed the pig, inside the woman cut sauerkraut, chopping board on the pot, cut sauerkraut directly into the pot, another pot is always boiling hot water, steaming.

Fresh meat in accordance with the different parts of a piece into the house, usually as a warehouse hut, against the wall there is a row of small altar is loaded with salted bacon, in advance has been cleaned, water control, salted meat, salt is also loaded with a basin full of large grains of salt.

Meat handed in, with skin cut into about 12.centimeters long, 10 centimeters wide block, each piece and then cut two or three cuts across, but not cut through, like cutting eggplant clamps, the bottom is still connected.

Then start yard salt, altar bottom code thick layer of salt, and then put the meat, meat in the sandwich is also full of salt, to plug solid, the meat cut enclosure towards the top, laying a layer, here attention, meat not stick to the altar in the edge of the meat, put a good altar, the edge of the salt is also full of salt, and then just set up a good meat with a large grain of salt buried in the salt, you can put more salt, a little bit of meat can not be seen, then set up a layer of meat, a layer of meat, a layer of salt, and then a layer of salt, and a layer of salt. Around and then paved with salt, layer by layer, about a layer of meat to the mouth of the altar, and then seal a layer of salt, and then closed the mouth of the altar, moved to a cool place, so that cured salted bacon can be eaten for a year.

Wrapped dumplings, steamed eggplant buns, salted bacon stewed kidney beans, no salted bacon how to do these specialties?

Now the salted bacon is a rarity, before making salted bacon, is for the storage of a family of a year's meat fishy, but now the fresh meat every day can buy, there is no need to pickle, but just want to eat how to do it!

The conditions needed to make salted bacon are fresh pork, large salt, and the right temperature.

Select a piece of skinned pork, cut into large pieces up to 10 centimeters long and 1 centimeter thick, the right size of glass or porcelain containers, underneath the large grains of salt, put a piece of meat, don't stick to the side, use the salt to seal this piece of meat, and then put down a piece of meat, put down a piece, put a piece of the last one, cover it with salt, if it is the glass containers, from the outside, it is full of large pieces of salt, put it into the refrigerator to cool it down, you can eat it for ten days, and you want to to eat the good flavor, you must have patience, I tried to pickle for a week, not! The longer the marinade the more delicious, there is a piece of marinade for three months, cut a look, lean meat grain clear, the meat texture is a bit of ham.

Eat when you want to soak in warm water for a while, no matter what method of cooking, do not put salt again, cut into thin slices of salted bacon in the hot oil cooking, crystal clear, is not a tasty to describe that flavor will make people happy for two days.

Well, try to do it, I am like to eat, willing to do as the cook, more willing to share the joy of food with everyone! Thank you for following, liking and sharing!