But bacon, salted food such as salted sausage, home production is relatively test of materials with skills, turnover rate is high, but also easy to dry the bacon overcooked, the texture of dry hard hard hard to bite, and outside the bacon to buy, either flavoring preservatives, taste strange, or taste too salty, so the deer prefer cured salted meat.
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The materials used in curing salted meat are very simple, only salt, pepper, white wine is enough, curing salted meat and curing bacon is the biggest difference is the way to collect the water, curing salted meat is mainly air-drying based, and bacon is to be dried by the sun, so it is easy to sun the water is too dry, the taste of fagot hard, and salted meat can still retain pork The unique crispy texture, salty soft and delicious
Home cured salted meat, bearing in mind that "a fried two wipe three pressure curing", cured salted meat, salty and not fat, cured salted meat production methods and drying methods, than the sun bacon to be simple to grasp, the chances of success is greater, bearing in mind the deer share the production methods, as well as the need to pay attention to the The tips can be, below to see how to make cured salted meat.
◇ "Home-cooked salted meat & list of materials":
Pepper salt (500 grams of fine salt / pepper grain 80 ~ 100 grams)
Cured meat part of the ratio of 1 catty of meat materials (500 grams of pork / pepper salt 20 grams / 10 grams of white wine in a high concentration)
◇ "home-cooked salted meat & production process":
This is the first time that I've seen the "home-cooked salted meat".
A fried: fried pepper salt
To 500 grams of salt, poured into the pot, and then sprinkled into the pepper grains, medium-low heat dry pan fried incense, to be fine salt was slightly yellow or beige, before you can turn off the fire, with a sieve net to the pepper grains sifted out, to take the pepper grains with the pepper salt, separated from the standby.
Two erase: for the meat smeared with white wine, pepper salt
1 erase: freshly bought meat without cleaning, cut into long strips, into a large pot, evenly dripping high concentration of white wine, and coated evenly;
2 erase: according to the 500 grams of meat, corresponding to the proportion of 20 grams of pepper salt, to add the coating pickle, to ensure that every part of meat, can be rubbed with pepper salt, to make sure that the meat can be used in a variety of ways. A part of the meat, can be rubbed with pepper salt, and finally the fried peppercorns sprinkled into the appropriate amount of scratch, can make the meat marinated more fragrant, but also can play the effect of insect repellent.
Three pressure curing: with a heavy weight on the salted meat, curing into the flavor
The pepper salt to the five-flower meat block wipe well after the five-flower meat block layer by layer into a large pot, each layer of meat, it is dripping into the appropriate amount of high concentration of white wine, a layer of yards, in the surface of the plastic wrap, and with a heavy weight on the salted meat, so that the meat block curing more taste, but also as far as possible to prevent the mixing of raw water, the meat block, the meat block curing more flavor, also prevent raw water. Turn every 12 hours to salt more evenly.
Marinate for about 48 hours, the meat has been marinated enough flavor, you can take out, in one end of the meat, with a pointed object piercing holes through the rope, and the salted meat to hang up, put into a cool, ventilated, the sun can not be directly exposed to the sun in the place for air drying drying for 7 ~ 10 days.
Cured salted meat does not particularly need the sun, because exposure to the sun will be salted meat in the oil slightly dry leaching, so that the salted meat of the lean meat hard faggot hard to chew, the taste is not crisp, as eating bacon.
After drying and drying in the cold north winds of winter, the meat color of the salted meat will slowly become dry and red, and the thin meat parts have even been blown through, and the color is red and bright and nice.
Salted meat air-drying 7 to 10 days, the weather cleared the case, salted meat enough to drying is completed, before the meat back to cut and packaged refrigerated, cured salted meat, cut cross-section of fat and thin, layered, such as the fresh meat like a good-looking, simple white boiled salted meat, garlic fried salted meat, salted meat steamed cabbage and other home practices, can bring a different taste, fat and not greasy, salty and bland.
-- deer said --
Home cured salted meat, bearing in mind that "a fried two wipe three pressure curing", cured salted meat, salty and not fat, curing Salted meat want simple and easy sun good, so that the main operation "a fried" to pepper salt fried, "two wipe" for the meat block smeared with white wine and pepper salt, "three pressure curing" with heavy weight pressure meat block marinated more flavorful, while the whole process to ensure that no raw water mixed in, good salted meat, wash before cooking