1. Pickling ingredients: pickle with salt and saltpeter. Based on 10 pounds of fresh legs.

2. Method:

(1) Add salt for the first time (mix 10% saltpeter into the salt): Sprinkle a thin layer of salt on the meat surface (About 2 taels per leg) to drain away water and congestion. After adding salt, stack the legs neatly in 12-14 layers, which can be stacked in a large bucket. When the weather is cold, the legs can be stacked higher. The two layers are separated by bamboo sheets, and the uppermost layer is covered with a sack and weighed down with heavy objects.

(2) Add salt for the second time (the amount of saltpeter that can be added to the salt is increased to 20). Two or three days after adding salt for the first time, turn your legs and add it for the second time at the same time. Salt, the amount of salt on each leg is about 5 taels. Squeeze out the congestion again before adding salt. When the temperature is high, you can also sprinkle some potassium nitrate on the head of the three-piece head. After adding salt, stack the legs neatly. The three heads are the three thickest parts of the ham surface, so you should pay attention to increasing the amount of salt applied to these parts. Finally, turn the legs every three days.

(3) Re-salt: Do it within 1-2 weeks of the second salt application. Use 2-3 taels of salt per leg. When re-salting, pay attention to check the excess of the three-note head. The amount of salt and the softness and hardness of the legs.

(4) Compounding the fourth salt: Do it on the 7th day after compounding the third salt. When most of the three salts have melted, you can sprinkle about 1.5 grams more salt and wipe off the leg skin. Sticky salt. There are also 7 days between compounding the fifth and sixth salts. Check the degree of melting of the salt and adjust the temperature by turning the salt up and down. Generally speaking, the interval between making double salt of spring leg should be shorter, and the interval of making double salt of winter leg can be slightly longer.