Raw materials:
Fresh duck legs, pepper, salt to the right amount.
Preparation:
1, fresh duck legs after washing and drying to be used, duck legs thicker places can be cut a slit, so that the flavor of the seasoning is convenient to seep into the duck meat.
2, according to 5 pounds of duck legs to put the proportion of 1 two salt, the salt ready, the amount of pepper with personal taste adjustment, but can not be too little, can not be put. Prepared salt and pepper can be fried in advance with a small fire flavor, cooled to be used, but also can not be fried, but in fact, or fried after the use of better.
Practice steps:
1, sun-dried water duck legs in a large pot, and then prepared salt and pepper evenly coated in duck legs, repeated rubbing a few times (rubbed duck legs can be directly hung out to dry, but the effect of flavor is not good, if you want to pickle out the quality of the waxed duck legs, it is a few days of pickling and then hung out to dry).
2, the well seasoned duck legs yard neatly, with a clean heavy weight on top of the duck legs, every other day to turn the legs, and marinated out of the water poured off, so that the duck legs into the flavor more evenly. In this marination process, from the second day onwards there will be water out, the third day will be the same water out.
3, according to the above method continued to marinate 3 to 5 days, and so there is no longer water out of the duck legs until, and then you can take out to air-drying drying. After about two weeks of air-drying and drying, the preserved duck legs are finished, and can be sealed in a food bag and kept refrigerated.Experience sharing:
1, curing preserved duck legs should be selected after the winter solstice, the outdoor temperature should be around 10 degrees Celsius, higher than 10 degrees Celsius will make the oil of the preserved meat deteriorate, thus appearing halo flavor. It is also not good to dry the preserved meat at too low a temperature, because at too low a temperature the seasonings cannot penetrate into the cells and do not play a role in the marinade.
2, to do the preserved flavor must be sunshine, otherwise the fat can not complete the oxidation decomposition, will not be able to form the unique flavor of preserved flavor. However, the sun is too toxic certainly not, so Wuhan people curing salami to choose after the winter solstice, when the sun does not have any strength, just suitable for drying salami.
3, the amount of salt is crucial, too much is not only snore, the flavor also become strange, too little is easy to let the flavor decay. The amount of salt mainly depends on the shape and size of the bacon, such as curing thick and wide pork, to use 10 pounds of pork 3 two salt ratio, while curing duck legs to use 10 pounds of duck meat 2 two salt ratio.
4, the time needed to dry the preserved meat, according to the humidity of each place and change, drying time is too long will make the meat too brittle and hard, no elasticity, drying time is too short can not form a unique flavor of bacon.