Curing salted meat preparation

You need to prepare five kilograms of fresh five-flower meat, one kilogram of edible salt and twenty grams of peppercorns before curing salted meat.

The specific steps of curing salted meat

1, put the prepared salt and pepper together, and then put it in the pot to stir fry, until you smell the faint aroma after the fire, and then take it out.

2, the prepared fresh pork with a knife cut into five hundred grams or so of cubes, and then with the fried hot pepper salt on the surface.

3, coated after a good hand to rub a little hard, and then put the meat in a clean small cylinder, and then the remaining salt all sprinkled on top of the meat, after doing a good job, take a clean and heavy weight pressed on the top of the meat, and then cover the mouth of the cylinder.

4, marinate five days later, turn the meat, and then press with a heavy object, then marinate for five days, take out after marinating, hang the meat in a cool ventilated place to dry.

5, take down the meat after drying, put it in a clean and dry tank to save, put it in the surface of the meat and then sprinkle a little salt, and then cover the tank lid, want to eat anytime you can use it.