Production and key of cured meat;

(1) material selection and tool cutting

To make bacon, you must first choose pork belly with skin under ribs. This kind of meat is fat and thin, and it won't be too fat if cooked for a long time. The cured bacon is fat and soft, and melts in the mouth. After selecting the right materials, the pork belly is replaced with 15x 10cm chunks. If the knife is too small, it will take a long time to marinate, and the meat will be full of salty taste. When you clip steamed bread, you will add some marinade.

Words, the taste will be biased.

(2) curing and air-drying the bacon

Take 5 kg of pork belly as an example, first clean it, put the meat into a porcelain jar, pour 2 kg of purified water, then use a dry pan, add 750 g of spices (cinnamon, aniseed) to fry it dry, and sprinkle it on the meat for pickling. Marinate for 3-4 days in spring and autumn, 4-5 days in winter and 1-2 days in summer. Turn 1-2 times a day, marinate until the meat turns red, take it out and string it with iron wire, and hang it in a cool and ventilated place.

Fuck.

(3) stew

Please visit the catering technology exchange network.

Production key:

1, pork belly with many layers should be selected, and the knife should not be too small.

2 Add some purified water properly when curing, so that the salt can quickly penetrate into the meat under the action of water molecules, and turn the meat frequently when curing.

3. Soak it soft first and then marinate it, which can remove part of the salty taste, and also make the fragrance of braised pork easy to be forced out.