2. Practice:
(1), first curing (adding 10% saltpeter to the salt): sprinkle a thin layer of salt (about 2 ounces per leg) on the surface of the meat to drain water and congestion. The salted legs are neatly stacked on the 12- 14 floor, which can be stacked in vats and piled higher in cold weather. The space between the two floors is made of bamboo, the top floor is covered with sacks, and then pressed with heavy objects.
(2) Adding salt for the second time (saltpeter can be added to the salt to increase it to 20%). Two or three days after the first salt application, turn your legs and sprinkle the second salt at the same time. The salt content of each leg is about 5 Liang. Squeeze out the congestion before adding salt. When the temperature is high, sprinkle some potassium nitrate on the three heads, add salt and fold the legs neatly. Three-pointed head is the thickest part of the surface muscle of ham, so it is necessary to increase the amount of salt used in these parts. Finally, turn your legs every three days.
(3) Re-salting: It should be done within 65,438+0-2 weeks of the second salting, and the amount of salt used is 2-3 liang for each leg. When adding salt again, it is necessary to check the excess salt and the hardness of the legs.
(4) Re-salting: 7 days after re-salting. When most of the salt in the third layer has been dissolved, it can be sprinkled with about 1.5℃, and the sticky salt on the skin on the leg can be wiped off. After five or six salt treatments, it is also once every seven days. Check the melting degree of salt application and adjust the temperature by stacking up and down. Generally speaking, the interval between making salt in spring legs is less, and the interval between making salt in winter legs can be slightly longer.