Curing a pound of meat to put about 0.18 pounds of salt.

Specific salted meat cured meat and salt ratio is as follows: cured salted meat, the general amount of salt does not exceed fifteen to eighteen percent, that is to say, in accordance with the "two ends of the light, the middle of the heavy" dosage principle. Every hundred pounds of fresh meat with 7.5-9 kilograms of salt, and must be added in three times.

Practice of curing meat ?

Making materials: ? Main ingredients: pork (lean) 5000 grams ?

Seasoning: salt 250 grams, pepper 8 grams ?

1, cut the pork into 500 grams of long strips, wash and dry.

2, burn the red pan with salt and pepper fried evenly, and then cooled.

3, each strip of pork with pepper salt rubbed around, into the tile altar, and then sprinkle salt on a layer, with the stone will pressure it to marinate for 2-3 days, salt melted into the brine, add nitrate water and stir, turn the meat up and down, so that all absorbed into the salt brine.

4, about 20 days of pickling, take out the meat, with a rope tied tightly hanging in the wind place, in order not to wet rain is appropriate, can be stored for many hours not bad. Cured salted meat production tips: nitrate of water, that is, potassium nitrate or sodium nitrate solution can make the cured meat red but the human body has a certain degree of harm, so can not be consumed in large quantities.