1, material selection
Choose pig hind legs with thin skin, thin feet, full legs, clean serum and tender meat, and let them cool thoroughly before curing. The weight of fresh legs is generally about 5-8 kg. The appearance of fresh legs should be trimmed, and the fat on both sides should be scraped off and made into bamboo leaves.
Step 2: Pickling
It is advisable to spread a ham evenly in a large porcelain basin, put a few clean bamboo pieces at the bottom of the dish, with the skin facing down and the meat facing up, and don't touch the leg skin with the bottom of the dish. Add salt for 3-6 times. The amount of salt added for the first time accounts for 1/5- 1/6 of the total salt. After 2-3 days, the surface layer will be salinized, and some blood flowing from the bottom of the dish should be removed in time. The second addition of salt accounts for 1/2-3/5 of the total salt. Add more salt to the fat and exposed bones, and rub the skin repeatedly. After 8-9 days, the salt gradually melts and soaks, and the salt is supplemented for the third and fourth time until all the salt is used up. Curing will be completed in about ten days. The total curing time is 20-35 days, and the total salt content accounts for 7- 10% of the fresh leg weight, depending on the temperature.
Step 3 Wash and dry
Soak the marinated leg in clear water, brush off the salt and stains on the surface with a soft brush, and hang it in the sun to dry. Winter usually lasts for 3-5 days until the skin oozes oil and the lean meat turns red slightly.
Step 4 ferment
Put the sun-dried ham in a ventilated and dry place. With the increase of temperature, the surface of ham began to ferment naturally, and green or green gray-yellow colonies grew on the surface of ham. This is a natural phenomenon, which has a good sense of mellow, so there is no need to erase it. At this time, ham began to produce a special, mellow and fresh flavor. During the whole curing and fermentation process, insects and flies are prevented from biting, thus avoiding spawning and insect infestation.