Pickled salted meat, every hundred pounds of fresh meat with 7.5-9 kilograms of salt, to be added in three times. Ten pounds of meat generally put 0.75-0.9 kilograms of salt curing. Time is generally more than 20 days. Salted meat, generally not more than 15 to 18 percent salt, that is, in accordance with the "two ends of the light, the middle of the heavy" principle of dosage.

Pickled salted meat in the beginning of pickling 2 days of nitrite content is not high, but in the 3-8 days nitrite content reached its peak, after the 9th day began to appear a downward trend, 20 days after the basic disappearance.

So cured salted meat is generally short within 2 days, long should be cured a month later can be eaten. We usually use a big stone or something else to press the salted meat, so as to avoid the loss of moisture.

Expanded Information:

Curing: Salting is generally done in three rubs, the first being the initial salting, the second being the large salting, and the third being the re-salting. Initial salt that is, on the surface of the raw meat, an even layer of salt. The next day then on the big salt, rub salt to be uniform, in the knife into the appropriate amount of new salt, and neatly stacked into a stack.

Turned over after 4 to 5 days, the upper and lower layers to switch positions; and make up the appropriate amount of new salt. After about 7 days of resurfacing salt, the stack should be turned over in time to continue to lay a small amount of salt. Three times rubbing salt about 25 days or so is the finished product.

Setting salt: cured meat can be stacked in -5 ℃ cold storage preservation, can also be submerged in 24 ~ 25 degrees in brine. If there is a cloudy brine and odor, it means that the salt brine is deteriorating, and must be reboiled before use.?

Cured meat - Baidu Encyclopedia