The curing method of cured ham is as follows:

1. Selection of ingredients

Select thin skin, thin feet, plump leg core, clean serum and fresh meat. The pork hind legs are ready to be marinated when cool. The weight of fresh legs is generally about 5 to 8 kilograms. The shape of the fresh legs should be trimmed, and the fat on both sides should be scraped off to make it look like a bamboo leaf.

2. Pickling

Take a large porcelain basin to spread a ham flatly. Place a few clean bamboo slices on the bottom of the plate, with the skin facing down, the flesh side facing up, and the legs The skin should not be in contact with the bottom of the dish, and the salt should be added in 3-6 times. The amount of salt added for the first time accounts for 1/5 to 1/6 of the total salt amount. After 2-3 days, the salt on the surface will melt away, and some blood water will flow out from the bottom of the plate and should be removed in time. The amount of salt added in the second time accounts for 1/2-3/5 of the total salt amount. More salt should be added to thick fat and exposed bones, and the skinned areas should be rubbed repeatedly. After 8-9 days, the salt gradually dissolves and infiltrates, and the third and fourth times of salt replenishment are performed until all the salt is used up. The marinating will end in about ten days. The total marinating time is 20-35 days, and the total salt content accounts for 7-10% of the weight of the fresh legs, depending on the temperature.

3. Wash and dry

Soak the marinated meat legs in clean water, use a soft brush to remove the remaining salt and stains on the surface, and hang them in the sun to dry. Generally, dry them in winter. After 3-5 days, the skin will ooze oil and the flesh will turn slightly rose red.

4. Fermentation

Put the dried meat legs in a ventilated and dry place. As the temperature rises, the surface of the ham will begin to ferment naturally, and the ham meat will grow green or greenish-yellow. This is a natural phenomenon of good fermentation and does not need to be wiped off. At this time, the ham begins to produce a special, sweet and refreshing aroma. During the entire pickling and fermentation process, prevent insects and fly bites to avoid laying eggs and worms.