Salted bacon, also known as cured meat, is a unique local food in humid and moist regions such as Henan, Jiangsu, Zhejiang, Anhui, Hunan, Hubei, Jiangxi, Yunnan, Guizhou and Sichuan. It belongs to pickles, tastes salty and fresh, and is more common in the south, and before the Spring Festival in winter, because it is cold in winter, it is not easy to deteriorate and is used to welcome the New Year and entertain guests.
Raw materials:
A catty of rib meat.
Seasoning:
Salt, pepper, white wine.
Prepare:
Heat the pan with fire, add salt and pepper and stir-fry until hot.
Practice:
1, sprinkle hot pepper and salt on the meat with a spoon (don't wash the meat), then rub it evenly by hand, then sprinkle it on the other side, and then rub it evenly by hand, so that each side of the meat is rubbed with pepper and salt repeatedly;
2. Put the meat into the container, sprinkle some white wine and hold it down with heavy objects such as stones;
3. Help the meat turn over once or twice a day;
4, about six days, take out the meat, use scissors to tie a hole in the meat, hang it with a rope, and it is best to let it dry when the sun is shining;
5. Dry it in the shade or dry it in the sun the next day, and you can tie it in an edible plastic bag and put it in the freezer of the refrigerator.
6. You can take it out at any time when you want to eat it.
Production essentials
(1) Bone marrow in meat bones is very easy to rot and deteriorate. Therefore, if it is with flesh and blood, the bones must be removed first before curing.
(2) Never wash the meat with cold water before curing, so that the cured meat can be preserved for a long time.
matters need attention
1, don't wash the meat when you buy it, it is easy to deteriorate when it is stained with raw water. It is best to let the surface of the meat blow dry before pickling.
2. Rib meat is very tender because it is fat and thin. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels worse than rib meat.
3. It's up to you to decide the amount of pepper and salt. More pepper and salt will be salty. If it's not too salty, you can rub a thin layer.
4. Never use stainless steel or aluminum products for containers. It's best to use a bowl head or a jar. My mother used to pickle with these, but I don't have them myself, and there is no place to buy them now. So I use ceramic pots, and I can also use containers made of natural materials such as enamel pots.
5. The heavy objects pressed on it cannot be made of stainless steel or aluminum, and it is best to use natural stones. Because there was no stone, I pressed a small ceramic pot on it, and then pressed stacks of newspapers on it as heavy objects. I think you should think of a better way.
6, hot pepper and salt must be rubbed all over the meat, and it should be turned every day to help it turn over, which is conducive to more uniform pickling.
7. When helping the meat turn over every day, you should also smell the smell of the meat. If it is fragrant, there is no problem. If it is not fragrant or has some peculiar smell, it should be handled in time. But generally, as long as the temperature is relatively low now, there will be no problem. Like the current room temperature in Shanghai 13 degrees, there is no problem with my salted meat. If the temperature is lower, it is good for curing bacon.
8, it is best to use white wine, which will be more fragrant.
9. Don't spend too long in the sun, one or two days is enough, and then you can cut it into small pieces and freeze it, which is more convenient to eat.
10, the general curing time is: from the winter solstice to the end of beginning of spring.
1 1, it is best to use vinegar to remove the bloody smell.