Traditional curing method of salted meat

1, take material: cured meat raw materials are divided into two kinds of bone with and without bone. Cured meat with bone processing, according to the different parts of the raw meat, respectively, with a slice, small pieces, hoof and leg take material. Even piece refers to remove the head, tail and legs after the slice; small block refers to each 2.5 kg or so of rectangular meat (legs and feet refers to pig legs with claws).

2, grooming: finishing remove broken meat, blood, lymph, broken oil, etc., in order to make salt penetration, must be in the meat every 2 ~ 6 cm cut a knife, the concentration is generally 1/3 of the meat. the size of the knife, the depth of how much, according to the temperature and muscle thickness, such as the temperature above 15 ℃, the knife should be opened larger, more, in order to accelerate the speed of pickling; 15 ℃ can be smaller, fewer below.

3, salt system: generally three times to rub salt, the first time for the initial salt, the second time for the big salt, the third time for the re-salt. Initial salt that is the surface of the raw meat, evenly spread on a layer of salt. The next day then on the big salt, rub salt to be uniform, in the knife into the appropriate amount of new salt, and neatly stacked into a stack. After 4 to 5 days of overturning, the upper and lower layers to switch positions; and replenish the appropriate amount of new salt. After about 7 days of re-salting, the stacks should be turned over in time, and a small amount of salt should continue to be applied. Three times rubbing salt about 25 days or so is the finished product.

4, fixed salt: cured meat can be stacked in the -5 ℃ cold storage storage, can also be submerged in 24 ~ 25 degrees in brine. If there is a cloudy brine and odor, it means that the salt brine is deteriorated, and the salt brine must be reboiled before use. Craft tips: because of the need to fry, so to prepare cooked vegetable oil 1000 grams, the actual consumption of about 200 grams.