A, salted meat cured, drying is the key. Cured meat will be hung in a ventilated and sunny place to dry, pay attention to turning, so that the sunlight evenly in the cured meat, generally in about 10 days, the meat skin and fat part of a little oil seepage can be, fat meat is white and light pink, lean meat part of the crimson, otherwise it is also necessary to dry.

Two, salted meat curing method

Raw materials: 2.5 kg of pork, salt 0.5 kg, 10 grams of pepper.

Methods

1, salt and pepper in the pan to fry the flavor.

2, cut the meat into 0.5 kg or so of blocks, with fried hot pepper salt will be the surface of the meat fully rubbed once, and then put the meat in a clean small cylinder, the remaining pepper salt sprinkled on the meat surface, the surface of the meat with a clean heavy weight, cover the mouth of the cylinder.

3, pickling 3 ~ 4 days, turn the meat up and down, and then press with a heavy object, pickling 4 ~ 5 days, remove the meat, hanging in a cool ventilated place. After drying, move to a clean tank for preservation, meat surface should also be sprinkled with a layer of fine salt, cover the lid, and then use it as you like.

Precautions

1, the meat should not be washed, stained with raw water is easy to deteriorate. It is best to let the surface of the meat blow dry before marinating.

2, rib meat because of the fat and thin, marinated out of the meat is very tender. If you are afraid of oil, you can also use sandwich meat or leg meat to marinate, but I feel that the taste is not as good as the rib meat.

3, rubbing pepper salt how much by your own decision, more pepper salt is salty, if you want to not too salty, you can rub a thin layer on it.

4, the container must not use stainless steel or aluminum products. It's best to use a mantle or a jar or something, and there's no place to buy it now. Just use ceramic pots, you can also use enameled burners and other natural materials such as containers.