2, grooming: finishing remove broken meat, blood, lymph, broken oil, etc., in order to make salt penetration, must be in the meat every 2 ~ 6 cm cut a knife, the concentration is generally 1/3 of the meat. the size of the knife, the depth of how much, according to the temperature and muscle thickness, such as the temperature above 15 ℃, the knife should be opened larger, more, in order to accelerate the speed of pickling; 15 ℃ can be smaller, fewer below.
3, salt system: generally three times to rub salt, the first time for the initial salt, the second time for the big salt, the third time for the re-salt. Initial salt that is the surface of the raw meat, evenly spread on a 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. After 4 to 5 days of overturning, the upper and lower layers to switch positions; and replenish the appropriate amount of new salt. After about 7 days of re-salting, the stacks should be turned over in time, and a small amount of salt should continue to be applied. Three times rubbing salt about 25 days or so is the finished product.
4, fixed salt: cured meat can be stacked in the -5 ℃ cold storage storage, 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 deteriorated, and the salt brine must be reboiled before use. Craft tips: because of the need to fry, so to prepare cooked vegetable oil 1000 grams, the actual consumption of about 200 grams.