When you bought meat, you agreed with the store that it was bacon, and he would cut it for you. Cut a small hole in the pigskin at the top of the sliced meat so that you can put on a rope to dry it. The thickness of the whole meat is about 2 ~ 3CM, not more than 3CM. It's too strong and tasteless, so the drying time should be extended. The thickness of the meat I bought today is about 2.5CM. If you like to eat thinner, you can use the front leg meat and try not to use the back leg meat. The taste is bad, and the front leg meat and pork belly taste crisp.
When you buy meat, you don't need to clean it. You just need to put the salt in the ingredients, knead it evenly and marinate it for about 3 hours, and turn it once in the middle to make the salt taste even.
The point is, boil a pot of boiling water and dry it for 15 minutes! Fuck 15 minutes! Fuck 15 minutes! You don't want to scald the cooked meat, so you must air dry it to lower the water temperature.
Take out the salted meat and put it in a big basin. Pour in dry hot water. Be careful not to burn your hands. You'd better put on gloves, wash off the excess salt and clean the pork. Scrape the pigskin gently with a knife. Hang the washed meat on the rope and dry it in the sun for three or four hours. This step is to remove excess water.
I usually buy meat in the morning and put it in salt when I come back. Wash and dry at about 3 pm, and start pickling with juice after dinner.
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In the waiting time of drying water, juice is first made, ginger is chopped or mashed with a cooking machine, and all white sugar, white wine or cooking wine and soy sauce are put into a bowl and mixed evenly until the white sugar melts, and then covered with plastic wrap for later use.
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Pour the prepared juice on the meat.
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Mix the meat and seasoning evenly and knead for as long as possible to let the juice penetrate into the meat.
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Cover and marinate 15 ~ 20 hours. After a long time, the meat will be cut thicker. My sliced meat is not thick, so the time can be shorter.
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Stir 2 ~ 3 times in the middle of curing to make the meat taste better and more uniform.
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Get up the next morning, turn it over again around 12, and see that the juice has almost been absorbed by the meat. You can also take it out to dry at this time. If you don't have time, you can take it out to dry at two or three in the afternoon. From 8: 00 last night to noon the next day 12 marinated 15 hours, the meat was very tasty.
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Sun drying starts at two in the afternoon. The pot for curing meat is placed under the meat, which can catch the dripping juice without polluting the floor or balcony. When the water on the surface of the meat pieces is dry, remove the pot for about an hour or two, and then spread the distance between each piece of meat a little to dry it. Now the temperature in winter is low and the north wind is dry, and it will be sunny in about four days. The formula is updated at any time. This was just made today.
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It was only two o'clock yesterday afternoon that a day passed. This piece of bacon is in good condition. The weather is too dry. It is estimated that it will take 2 ~ 3 days to do it.
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I've been in the sun for two days and I'm in good shape.
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Today's bacon has been dried for three days, and its state is almost the same. I'm going to put it in the shade for two days first, and then dry it tonight, so there's no need to continue drying it.
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