Cured meat needs to be left open.

Cured meat, then generally do not need to cover the lid, and to choose a ventilated place, so that the cured meat can be fully dried, because if the cover up if it is easy to mold, so it is best to ventilate the place, the cured meat can be put for a long time, the taste of fresh.

1, ingredients meat 10 pounds, salt a package, pepper 5 grams, 50 grams of cooking wine, five spice powder 20 grams.

2, will buy a good meat after washing the water Li dry standby, salt and pepper (love to eat spicy add some chili) put the pan fried, be sure to fry the flavor, and then cool through.

3, fried salt and pepper with a little soy sauce, cooking wine, five-spice powder, pepper carefully smeared on the meat, meat crevices should be smeared, until you feel the salt began to melt, and the meat color from fresh to dark, the surface of the liquid oozing.

4, put the meat with the rest of the salt into a large mouth container , pressed with a stone, placed in a cool backlit place, usually in a week to ten days or so.

5, take out the meat to find a place to hang a good air dry, want to eat when you cut a piece of cleaned and cooked can be. Cured meat products in the storage of the general need for sealed packaging, isolation of oxygen, keep dry, low temperature storage and avoid sunlight.

6, most of the cured meat products are raw meat products, so before eating to avoid cross-contamination with cooked meat products; consumption should be strictly in accordance with the cooking method of processing, such as fully cooked before consumption.

7, unpacked food should be refrigerated or placed in a cool, dry place, and eaten as soon as possible; most cured meat products contain high salt content, should control the amount of intake; for the obvious "halo flavor", the appearance of changes or obvious signs of microbial growth of food should be avoided.