Making cured meat method:

Ingredients details: pepper 200g, salt 250g, ginger 70g, white wine 20ml, 3500g of five-flower meat

1, choose the best five-flower meat, each cut into about 870g size.

2, pork without washing, let the water dry naturally.

3, take a piece of pork, pour 4 parts of 1 of the salt, pepper and cut into pieces of ginger with a full range of hands without leaving a dead end to rub the meat well.

4. Repeat step 3 to rub each piece of meat with salt, pepper and ginger.

5. Put the marinated meat into an airtight box, pour some white wine over it and put it in the refrigerator.

6, in the middle of every 2 days will be taken out of the meat turned over to continue to seal the refrigerator refrigerator marinade for about 15 days.

7, marinate for 15 days after the meat from the refrigerator, put under the head of the water cage with warm water to the surface of the salt and pepper rinse clean you can cook a variety of ways to eat.

Expanded Information:

Meat has a certain amount of protein loss during the curing process. Cured meat due to improper storage, adipose tissue can be in the air, sunlight and other factors under the action of hydrolysis and unsaturated fatty acid oxidation itself, and even rancidity, resulting in reduced nutritional value.

Because of the addition of salt can make the fresh meat in the water analysis, meat local dehydration, so it will lead to part of the water-soluble vitamins, such as B vitamins loss, while the inorganic salts also have a certain degree of loss. Nevertheless, due to the meat curing has a simple processing, low cost, cured meat and has a certain flavor and other characteristics, so salt curing is still worthy of an easy to accept the masses of meat preservation methods.

Baidu Encyclopedia - Cured Meat