Cured preserved pork ribs 10 pounds need to put 550g of salt, plus the right amount of salt curing for 24 hours, and then take out and hang in a cool and breezy place to dry for about 10 days.

Just avoid sun exposure and insects and flies. In order to prevent insects and flies will be hung in all sides are screen cabinet, that is, ventilation and can block insects and flies. 10 days after the ribs should be consumed as soon as possible or chopped into small pieces of bag into the refrigerator freezer live frozen, so as not to be too long outside the air-conditioning time leads to ribs too dry and affect the texture of the ribs. Drying good wax ribs, chopped into small pieces, rinsed twice with boiling water can be directly into the pot of stew.

Pickled ribs pickling recipe

1, first ribs in a pot, a small bowl of salt, coated on both sides of the ribs, massaging with your hands, finished and put in the ventilation.

2, marinate a few hours after the meat of the ribs will ooze beads of water, pour out the ooze, rub the salt on the front and back of the ribs.

3, marinated ribs hang up and air-dry, air-drying process, can not get wet, etc., air-drying for about a month, you can eat.