making ham

-----------------------. Shave the hair clean, trim it into bamboo leaves, cut the leather surface into a half-moon shape in the middle of the phalanges, remove the oil film, and press out the blood in the blood vessels.

The amount of salt used for curing the leg is .4-.5 kg per 5 kg, and it is added in 6 times. On the first day of pickling, use 65 grams of salt; 2 grams on the second day; 65g on the 7th day; 65g on the 13th day; 25 grams on the 2th day; 25 grams on the 27th day. Every time you add salt, you should wipe the old salt, sprinkle new salt, and don't use salt for leg skin.

27 to 3 days after washing and drying the legs, take out the legs and wash and dry them. Put the legs in clean water with the meat of the legs facing down and the skin of the legs not exposed to the water, soak for about 15 hours, then soak for 3 hours after washing, then brush the greasy dirt with a brush, wash and hang in the sun. Leg drying time: 5 to 6 days in winter and 4 to 5 days in spring. When basking in the sun, it can be combined with renovation, holding the legs together and bending the claws at 45 degrees.

fermentation is carried out on the sun-dried leg frame, 2 meters from the ground, hung in a ventilated place in humid climate and in a cool place in dry climate, so that green, white, black and yellow molds gradually appear on the meat surface.

Tomb-Sweeping Day is shaped before and after shaping, and then it is shaped like a bamboo leaf, and then it continues to be fermented in the rack until it lies in the middle, thus obtaining the ham.

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Making Mianning Ham

Mianning Ham is a famous traditional meat food in Liangshan Prefecture, Sichuan Province. It has the characteristics of unique flavor, rich aroma, rich essence and little fat, plump legs, ruddy fire, and complete color, fragrance and taste. Mianning ham is made from the hind legs of pigs crossed by high-quality Liangshan Wujin pig and excellent breeding pig Landrace or Yorkshire through pickling, washing, drying and shaping.

I. process flow. Selection of materials → trimming → curing → washing and drying → fermentation → storage

II. Operation technology

1. Selection of materials: pigs with less fat, thin skin, tender meat and more lean meat, which are suitable for curing and healthy and disease-free, are not suitable for processing. Pig legs require legs with plump hearts, fresh skins, bright red lean meat and white fat, and the weight of each pig leg should be 6-1kg.

2. Trimming: Cut fresh pork leg should be cooled in a ventilated place at 6-1℃, which can reduce the temperature and pH value of pork leg meat and facilitate the infiltration of salt. When curing, the pig leg should be trimmed, the leg meat should be laid flat on the table, the excessively raised joints should be cut off with a knife, and the leg skin should be cut into a half-moon shape to expose the muscles. And cut off the oil tendons and oil films on the meat surface, so as not to damage the muscles, flatten the excess fat and leg skin on both sides to make the legs "bamboo leaf-shaped", squeeze the leg meat hard, and fully discharge the blood stasis in the blood vessels.

3. salting: the purpose of salting is to dehydrate, preserve and season the leg meat. The amount of salt used is 9%-1% of the weight of the leg, and the salting time is usually about 4 days. The specific salting is four times: (1) The first salting takes up 2% of the total salt. First, apply a little salt to the leg claws and skin, then evenly apply the salt to the muscles, and then rub it with your hands. After plastering, the layers are stacked with the meat surface facing upwards, separated by bamboo strips, and the stacking time is 2 days. (2) The second salting takes up 6% of the total salt, and thick salt should be plastered on the muscle thickness of lumbar vertebrae, pubis and upper thighs, in order to make the salt quickly penetrate into the muscle thickness, and the salt should be piled up in an overlapping way for 3 days. (3) The third plastering takes up 15% of the total salt, mainly plastering on the joints, and adding the rest as appropriate. The stacking time is 5 days. (4) The fourth plastering takes up 5% of the total amount of salt, mainly to replenish salt for joints, and the stacking time is 12 days. After each use of salt, it needs to be exchanged up and down to make the pressure balanced, and the dripping salt water should be poured out in time.

4. Washing and sun-drying: Wash the cured pork leg in clean water to remove excessive salt and oil stains on the muscle surface, so that the muscle surface is red, and then hang it in a ventilated place for 3-4 days to avoid strong sunlight, so as not to cause fat to melt and produce oil. When the leg skin is slightly dry, you should bend your paws into the upper leg skin and flatten the skin surface to make the whole ham look beautiful.

5. Fermentation: Hang the dried ham in a ventilated room. After a period of time, green and green-gray colonies will grow on the meat surface, which is a natural phenomenon of good fermentation. At this time, the ham begins to produce a special sweet and fragrant smell.

6. storage: the time for processing ham is usually the middle of winter and the twelfth month between the winter solstice and beginning of spring. Ham ripens after half a year's fermentation. At this time, the colonies and oil stains can be wiped off with thick paper, and then stored with sesame oil. Finished product warehouse should be well ventilated, moisture-proof and protected from strong light.

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Weining Ham

Time: October 26, 25: Transferred from the Internet Author: Unknown

Weining Ham is a traditional specialty of Guizhou, with a history of more than 6 years, which has long been famous at home and abroad.

Weining, which is more than 2, meters above sea level, belongs to the frigid wumeng mountain. There are abundant grasses growing all over the mountains, and animal husbandry is very developed in history. The local Yi people have the custom of herding in the mountains. The pigs, cattle and sheep are in the same group, with a large amount of exercise, well-developed pig legs, strong and full muscles and interlaced fat and lean meat. Local excellent breeds such as Kole pig and Fadi pig have the characteristics of tolerance to roughage and cold, and the lean meat rate is high. Since the Hongwu period of the Ming Dynasty, the Yi people here like to smoke and cure bacon and store it for consumption, creating conditions for making Weining ham. Weining ham is brownish red in meat color, bright in color, small in bone and thin in skin, tender in meat, delicious in fragrance, and not greasy after eating more.

Weining ham is completely made by traditional methods. After killing pigs, it is shaved without blowing, then the fresh legs are trimmed into beautiful pipa legs or cross legs with a knife, the foreign bones and oil skins are removed, the snow tendons are broken, and the blood is squeezed out. When there is no water, the amount of fried salt is 1:1, and a little seasoning such as fennel and pepper is added to the fresh legs, which is put in a big barrel. The other is not air-dried, and the legs are hung on a fire pit and smoked with wet pine branches, wet cypress branches and limp and numb stems, because smoked meat contains acids, aldehydes and phenols, one of which is sterilized, the other is delicious, and the third is resistant to storage. Generally, this smoked leg can be stored for five or six years, and it does not flow oil or change flavor, and the bacon is more rich and fragrant.

Weining ham can be divided into "old legs" and "new legs". Those cured in the first year are called "new legs" and those sold after autumn are called "old legs" or "old legs". The inside of the new leg meat layer is fragrant, with distinct layers and delicious taste. After the old leg is cut, the fat meat is pink, the lean meat is deep red, the meat is tight, the water is less, the oil is moist and delicious.

The hams produced in Weining, such as Blackstone, Admiralty, Mozhan, are the best, which is as famous as Xuanwei Ham. In the old society, because of the inconvenient transportation, Weining ham was mostly distributed in Xuanwei, Yunnan. At that time, a considerable part of Xuanwei ham was Weining ham. Now the canned food processed with Weining ham has been exported to Japan, Southeast Asian countries and Hong Kong and Macao, and is welcomed by consumers.

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History of Ham

Longjiang Food Network 25-1-26 Longjiang Food Network refused to reprint without permission

People in the north didn't know how to eat ham, and they thought it had a stale, greasy and astringent taste, perhaps it was not easy to handle. Some northerners are afraid when they see ham, and they always feel that it is not as refreshing as soy sauce meat. Later, many people in northern Renye Fang could enjoy ham, but ham is a southern product and not a popular food in the north. Some northern restaurants use ham as ingredients, and it will always be sauce meat. In fact, the sauce meat is really good. Every time I travel to the south of the Yangtze River, I always bring a few sides of sauce meat and share it with my relatives and friends. It's just that the sauce meat has to lose the unique fragrance of ham.

Let's not talk about the history of ham. Perhaps it was invented unintentionally by Zong Ze, who defeated Jin Bing in the Song Dynasty. Zong Ze is from Yiwu, to the east of Jinhua. So until now, every ham will be Jinhua ham. Dongyang County is also near Jinhua, and the "Dongyang County Records" says: "Smoked hoofs, commonly known as ham, are actually smoked, not fire. Those who marinate and smoke will be like the law, and the fruit resorts will always be tasted. The salted salt will be salted, and the smoked smoke will be loose, and the gas will be strong and good, and it will be made in time as the law, so it will last for a long time. " There is no need to study the method of making ham. In short, the procedures and materials must be very thorough. Most of the Jiang clan in Shangjiang village in Dongyang is engaged in making ham, so "Jiang Leg" is especially famous. Jinhua local people often can't eat good ham, and the top grade has been sold all over the country.

when I was in Shanghai, I got 4 cents of cooked ham every time I passed the main road to Tianfu city. The shop assistant sliced it with a sharp knife, and the lean meat was as bright as fire, while the fat was vaguely transparent. It was the best product to accompany the wine with meals. It is still fragrant to think about it so far. In the winter of 1926, Mr. Wu Mei hosted a banquet for colleagues from Southeast University in Wanquan, Nanjing. During the dinner, the steamed ham was the same color, and it was served in a large porcelain plate with a high edge. The most refined part of the ham was cut into small pieces half an inch square and about an inch high, and twenty or thirty pieces stood on the plate. It was steamed and cooked by alcohol-brewed carved flowers, and the taste was unparalleled. It has been more than a century since Mr. Wang was slightly embarrassed, hit the case and sang loudly, and the grand event was unforgettable.

During the Anti-Japanese War, one day Mr. Zhang Daofan invited him to stay in Chunwu, Chongqing. Liuchunwu is a restaurant in Yunnan. Yunnan's food products, whether radish or cabbage, are extremely huge, and pork legs are no exception. Therefore, cloud legs are usually more spectacular than Jinhua ham, with more fat and thicker meat. Although the flavor is slightly inferior, barbecued pork ham is particularly excellent. The barbecued pork ham in Liuchunwu, with thick slices of baked bread, is plump and palatable, which seems to be better than the ham with dense sauce in Hunan restaurants.

The climate in Taiwan Province is too hot to make ham, but many people copy it, and the result is either shoddy or not salted enough to sell it, which smells like a dead body; Fortunately, there is no corpse odor, and it is also dead and salty, which is no different from "hometown meat". On holidays, gifts are often received, and ham is one of them. Even if it's edible, it's hard to get rid of the big bone, and it may be chopped to pieces, but the bone hasn't been broken yet. As soon as I see the ham, I feel helpless, so it's a good idea to sell it cheaply, otherwise I'll have to go to a familiar store and ask for dismemberment. I was told that there is a trick to cooking a whole ham. Method: Soak the whole ham in water for three days, change the water once or twice a day, then scrape the oil stains on the surface, then dig out the bones with a chisel (this procedure is not easy), then tie it tightly with hemp rope, boil it in a pot for 2 minutes, then cook it with low fire for two hours, then boil it with high fire, take it out and cool it, and then eat it. How can we have time for such complicated procedures? Why don't you buy ready-made ham (there are two Shanghai shops in Taipei)? If you can't buy it, don't eat it at all.

I once got a real Jinhua ham, thin and hard, which was probably collected for years. Ching-ching went to get familiar with the business, and the boss struck a knife and split it into two pieces with a bang. He was shocked. The nostrils were bulging, as if they smelled a strange smell, and they exclaimed, "This is an authentic Jinhua ham. I haven't smelled it for decades!" He couldn't put it down after smelling it. He asked for the tip of the claw, and even the hoof and claw were given to him. He said to stew a pot of soup when he went home.

American ham, the so-called ham, is not bad, but another thing. If it is a large piece of ham baked now, the pineapple-like diagonal squares are baked on the skin, and it is quite delicious to eat when it is hot, but it can't be compared with Jinhua ham. "Foqinya Ham" is another kind of goods, which is slightly similar to Jinhua Ham in color and flavor, especially boneless ham. Travellers who often live overseas are better off talking about it than nothing.

bean juice

you must add a word under the bean juice, just like when you say eggs, you must add a word under the chicken. If you don't read the tail lightly, the listener will not understand your meaning and get misunderstanding.

in a book on Lao She, Mr. Hu Jinquan said at the beginning: People who can't drink bean juice are not really Beiping people. That's true at all. Even in Beiping, people who drink bean juice are limited to people in Beiping, and no one drinks bean juice in the countryside outside the city. The raw materials for making bean juice are used to feed pigs. But this kind of raw material, boiled with water, has become a happy food for all the people in the city. And it has nothing to do with class. It's hard to work hard, haha, sitting on a small bench with a muddy face, carrying a load around bean juice, rolling cakes with shredded bean curd, and drinking bean juice to pickle vegetables. Of course, it's fun. Girls and buddies at the head of the mansion can't make public appearances in the streets and lanes, mix with poor civilians and drink bean juice, and also send servants in general or big mommies to buy home a casserole to reheat and drink. And I won't forget to bring back a dish of spicy pickles specially prepared on the pickaxe. Although there are good pickles at home, it doesn't work, but the pickles mixed with the cheap pickled radish are not tasty enough. People have the same taste, regardless of wealth, age, sex. I don't know why Beiping people develop this special taste. It is impossible for southerners to drink bean juice when they arrive in Beiping. Even in Hebei counties, no one can tolerate this peculiar smell without grinning and gulping. Third, the spicy pickles make the tip of your tongue numb. The hotter you drink, the hotter you drink, and finally you sweat. When I was a child, I drank bean juice in summer. I stripped my back first, then drank it, and then put on my clothes when I sweated.

Since I left Beiping, I can't help thinking about bean juice. One year I passed by Jinan, and a note was posted on the wall of a small restaurant near the station saying that "bean juice" was on sale. I ordered a bowl to eat. It turned out to be soybean milk. It was my own negligence that I wrote "bean juice", not "bean juice". When I came to Taiwan Province, a friend said that there was a restaurant selling bean juice, so I went to have a taste together. When the two bowls are served, there is a sour smell that touches the nose, but it is thick like porridge and difficult to swallow in the mouth. It can be seen that where to eat something, you can't help it.

Buddha jumps over the wall

The name of Buddha jumps over the wall is so strange. What delicious food can cause my Buddha to lose his strength and jump over the wall to taste? I had never heard of this dish before I came to Taiwan Province.

Reader's Digest (Chinese version, July, 1993) quoted a short article "Buddha jumps over the wall". According to her, "That thing is really sinful. It's all meat, pig's feet, chicken, sea cucumber, tendon and stew into a big pot. ................. "This is all advertising stunt, saying that this dish is so fragrant that even the Buddha jumped over the wall to steal it. I believe her words are advertising gimmicks, but I have always been eager to jump over the wall.

On March 7th, the same year, a Mr. Zheng Mujin wrote an article entitled "The Fotiaoqiang, an ancestral dish of oil painter Yang Saburo, is intriguing". He roughly said: "The Fotiaoqiang in Fuzhou ... the authentic Fotiaoqiang in major restaurants in Taipei is no longer available. ..... Occasionally, this famous Taiwan Province dish will appear in the wedding banquet of ordinary rural families, mostly with taro, fish skin, ribs and Flammulina velutipes as the main ingredients. In fact, it originated from the Buddha jumping wall in Fuzhou, and the ingredients are extremely precious. It took Mrs. Yang Xu Yuyan more than ten days to make this dish. There are ten kinds of expensive ingredients, such as sea cucumber, pig's trotters, red dates, fishbones, fish skin, chestnuts, mushrooms, hooves and tendons. First, boil the chicken juice, and then remove the chicken juice.