Dry curing method

The dry curing method refers to applying a mixture of nitrates and salt to the surface of the meat, and then putting the meat into a container and slowly marinating it. a method. This method of curing is slower and takes longer, but the meat cured by dry curing has a good flavor and a unique texture. This pickling method has a long history, and the pickled meat is not easy to spoil, so it is still widely used by people. Our Chinese ham and bacon are all marinated in this way, but this marinating method has a drawback, that is, because the marinating time is long, the inside of the meat can easily deteriorate.

2. Wet pickling method

As the name suggests, the wet pickling method is a method of marinating the meat to be marinated in prepared salt water. Of course, the concentration of salt used in this method must be very high. And in order to avoid more damage to nutrients, old brine is used to marinate meat. The cured meat made by wet curing method is not as good as the meat cured by dry curing method in terms of color and flavor. Another disadvantage is that the cured meat contains more water, so it is not suitable to store the cured meat. Too long.

3. Salt water injection marinating method

What are the marinating methods of meat? I believe you will know the answer through the above introduction. The marinating of meat is very simple and easy to make. Friends who like it can try it. However, although marinated meat is delicious, it contains a lot of salt, so you must eat it in moderation.