Ingredients:

Pork: 100 kilograms Salt: 14 to 16 kilograms

Preparation method

1. Ingredients: pickled Meat raw materials are divided into two types: bone-in and bone-free. Cured meat processed with bones is taken from continuous slices, small pieces, and legs according to the different parts of the raw meat. The continuous pieces refer to the pieces with the head, tail and legs removed; the small pieces refer to the rectangular pieces of meat of about 2.5 kilograms each (the legs refer to the pig legs with claws).

2. Trimming: Trim and remove minced meat, dirty blood, lymph, crushed oil, etc. In order to allow the salt to penetrate, the meat must be cut every 2 to 6 cm. The concentration is generally 1% of the meat. /3. The size and depth of the knife edge depend on the temperature and the thickness of the muscles. If the temperature is above 15℃, the knife edge should be larger and more open to speed up the pickling; if the temperature is below 15℃, the knife edge should be smaller or less.

3. Salt production: Generally, rub the salt in three times, the first time is primary salt, the second time is large salt, and the third time is double salt. The initial salt is to apply a layer of salt evenly on the surface of the raw meat. The next day, add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt into the knife edge, and stack it neatly into a pile. After 4 to 5 days, turn over, change the positions of the upper and lower layers, and sprinkle an appropriate amount of new salt. After about 7 days of compound salting, the stack should be turned over in time and a small amount of salt should be continued to be applied. Rub salt three times and it will take about 25 days to get the finished product. 4. Fixed salt: Cured meat can be stored in a -5°C cold storage or immersed in salt water at 24 to 25 degrees. If the brine is turbid and has a peculiar smell, it means that the brine has deteriorated and the brine must be boiled again before use.

The taste of cured meat is quite delicious. It contains a lot of salt. Salt can inhibit the growth of bacteria and microorganisms. Of course, cured meat also has this effect. The protein content in cured meat is very high. High, it can promote the growth of damaged cells and maintain the acid-base balance in the human body.