Question 1: How do you pickle salted meat at home? Depends on the weather

Question 2: How to cured salted meat at home Home cured salted meat

Ingredients

1330 grams of pancetta

Natural salt 40 grams

Pepper 1 small spoon

Height of white wine 2 tablespoons

The practice of home cured salted meat

Do not wash the meat you buy, use a clean slightly damp cloth to wipe the surface of the blood stains, dry in the air vent until dry and not sticky hands;

Pour salt and pepper into a frying pan on medium heat, until the pepper out of the aroma, salt color yellowish off the fire and placed not hot, and then take 2/3 of the amount of uniformly smeared on the meat, a little friction;

Preparation of a suitable (ceramic or porcelain) marinade containers, the meat emissions, drizzled with 1 tablespoon of white wine and high degree of pressure on the weight, placed far away from the meat;

Prepare a suitable (pottery or porcelain) cured containers, meat discharge which, sprinkled with 1 tablespoon of white wine and Press a weight on it and place it in a cool place away from heat sources;

After 24 hours, pour off the water from the marinade, rub the remaining 1/3 of the pepper salt on the meat, pour 1 spoon of white wine on it and press a weight on it again to continue the marinade;

Finish the marinade in 48 hours or so, hang the meat with a string in a windy place to dry it, and dry it until the meat is a little bit hard to be cooked and eaten or keep it in the refrigerator.

Tips

1, the production of cured products materials must not be washed, which is a basic common sense; the so-called cured products, is through the curing, air-drying to make the material become firm, mellow; cured ingredients, only need to be cleaned with lukewarm water before cooking can be, cured before washing, can make the preservation period to extend a long time;

2, the ratio of meat and salt as follows per catty (500 grams) meat: 3 money (15 grams) salt, this is my search for the north of Jiangsu and Jiangnan belt pickling habits attributed to the experience; the so-called 1 catty meat 3 money salt, the amount of salt refers to the conversion of 16 into the system, that is, 50 grams is equal to 1 tael, and is equal to 16 money; the amount of specific salt and pickling time related to the salt is less, pickled meat is not enough aroma; salt, more, will be conflicting with the sense of taste, the ratio of this. More in line with the taste of the people of Jiangnan; curing time within 48 to 72 hours, I prefer to reduce rather than increase;

3, there are many varieties of salt in the supermarket, but are not marked salinity, my experience is that the thicker the particles of the water is smaller; so the use of pickling salt (extra coarse particles) may not be good, not very easy to be absorbed by the ingredients; and the common roasted vegetables with a large amount of water content of fine salt used for pickling is not very suitable; I have used bags of sea salt, lake salt and natural crystal salt, particle medium, moderate moisture, used for pickling is more appropriate; if you choose to pickle salt, can be crushed beforehand and then use;

4, pickled salted meat to choose ventilation without light to dry, preferably not sun, because the oil will be heated to accelerate the oxidation of discoloration and taste; air-drying to the meat a little hard and the surface of the dry non-sticky hands, it is considered to be The basic food standards; usually cured products in the cycle of 3 to 20 days, the nitrite content of the highest peak value, so three weeks after consumption will be relatively safe.

Question 3: What is the easiest way to cure salted meat? The first process of making salted meat is to fry salt, the ratio of salt to meat is usually 1 catty meat 1 two salt. My mother-in-law said that in the dry and cold north, you can not put so much salt, so you can change to 10 pounds of meat 8 two salt. First, put the salt into the frying pan, dry fry (color slightly yellow). Then put in the right amount of peppercorns and stir-fry with them until the flavor of the peppercorns is fried. The reason for putting the peppercorns in later is that if you put the peppercorns in first, they will quickly become mushy, but the salt will not be hot and fragrant yet. This pepper salt has been fried

Cured meat is best to use ceramic pots or enameled pots, my family does not have such a big thing, I had to keep the goldfish tank clean for use. The first thing you need to do is to use this kind of tank to get some cultural atmosphere, right?

Special note, do salted meat meat can not be washed, buy back directly to do

Look at the other piece

Put the salt on the skin while it is still hot. The purpose of this is to heat the salt and cold meat, easier to taste

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First knead the skin and then turn it over to knead the salt into the meat, the thicker place more kneading. If the meat is particularly thick, you can use a knife to cut every 6 centimeters to increase the area of contact with the salt

The last thing is to sprinkle the appropriate amount of white wine on the meat

Then use a plastic sheet to cover the mouth of the tank tightly tied tightly and put it in a cold place to marinate for 5-7 days and then turn it over once.

Question 4: the notes of salted meat 1, meat bought never wash, stained with raw water is easy to deteriorate. It is best to let the surface of the meat blow dry before pickling. 2, rib meat because of the fat and thin, pickled out of the meat is very tender. If you are afraid of oil, you can also use the sandwich meat or leg meat to marinate, but feel the mouth is not as good as the rib meat. 3, rub the amount of pepper salt by your own decision, more pepper salt on the salt some, if you want to not be too salty, then you can rub a thin layer on it. 4, the container should not use stainless steel or aluminum products. It is best to use a bowl or jar or something, my mom used to use these pickles, but I don't have my own, and there is no place to buy them now. So I just use ceramic pots, and I can also use enamel burners and other natural material containers.5. The weights that are pressed on top should not be made of stainless steel or aluminum either, and it's better to use natural stones. Since I didn't have any stones, I pressed a small ceramic pot on top and then pressed stacks and stacks of newspapers on top to act as weights. I think you should think of a better way. 6, hot pepper salt must be rubbed all over the meat, and every day to go to turn it, to help it turn over, conducive to more uniform marinade. 7, every day in the help of the meat turn over, but also smell the meat smells good or not, if it smells good there is no problem, if it does not smell or some odor, then we must deal with it in a timely manner. But generally now as long as the temperature is relatively low, there will be no problem. For example, in Shanghai, the room temperature is about 13 degrees, and I have no problem with the marinated meat. If the temperature is lower, it is good for salted meat. 8, it is best to use white wine, so it will be more fragrant. 9, the shade of the sun should not be too long, a day or two is enough, and then can be cut into small pieces and frozen, so that it is more convenient to eat. 10, the general curing of salted meat time is: from the beginning of the winter solstice to the end of the spring. 11, it is best to use vinegar over once, to remove the bloody flavor. 12, it is best to use vinegar over once, to remove the smell of blood. 13, it is better to use vinegar over once.

Question 5: How to pickle salted meat in summer can be made in the refrigerator. The method is to be cured meat or chicken, duck and fish, etc. Wash, rubbed with salt all over, put a few peppercorns, dashi in a large bowl or basin, the top with the same area of large (a little smaller can also be) of the iron or stone on the pressure (iron or stone with a plastic bag tightly wrapped), and then another plastic bag with the bowl or basin all wrapped, so as not to stave off the taste in the refrigerator on top of the drawer box, four or five days later, you can eat salty and fragrant and tasty homemade salted meat.

Question 6: Sichuan salted meat how to marinate 1. Buy pig's hind leg meat or pork, each piece of about a catty best. Buy back, the frying

pot clean, dry burning to the fast red like, pinch the meat, the skin in the hot pan branding, not

break the movement, so that the skin of the meat branded golden after the meat soaked in water for a few minutes, with a knife

scrape off the skin of the black and yellow booty, cleaned and then used.

2. Salt, pepper (as much as you can), dashi (also known as Sannai, the amount of how much you can

of) sugar (a little) mixed together, coated in a piece of meat, the surface of the meat must be

smeared through the how much can be stained on how much.

3. coated, put the meat in the basin, a piece of pressure a piece of. Three or five days later, turn

them once, up and down the rotation. And so on, about two weeks, you can put each piece of a

end of a prick a mouth, tied with a rope, wash with hot water, remove the brine on it, you can

hang to dry (5-6 days).

4. Find a pile of firewood, such as orange peel, cypress branches, peanut shells, walnut shells and so on. The meat will be

hung in a large tube, below the fire (without open fire), into the firewood, smoke 6-8 hours can be.

5. Commonly used cooking methods are fried, burned, steamed, boiled, stewed, simmered and so on.

There are also pork chops, pork heart, pork tongue, dog meat, mutton, beef can also be made according to this method

Wind meat, soy sauce meat production

The method of making wind meat and soy sauce meat is almost the same

,

just a little different in the ingredients.

1.

Buy pig's hind leg or pork, each piece of about a catty is best. Buy back, the frying pan

clean, dry burning to the fast red like, pinch the meat, the meat skin in the hot pan, constantly moving, so that the meat skin burned golden after the meat soaked in water for a few minutes, with a knife to scrape off the skin of the black and yellow booty, cleaned up and then wait for use.

2. 10 pounds of meat, salt 4 two, mash 5 two, chicken essence, monosodium glutamate each 0.5 two, thirteen spices a small packet of pepper, pepper two spoons,

pepper a spoon.

3. Put the meat into a larger pot, add the seasoning, and then rub with the meat to make it even, covered marinade

5 days, during the marinade period of the meat turned up and down once a day.

4. After the time is up, hanging in the air drying is the wind meat (at least 15 to 20 days), the longer the wind the more flavorful and tasty; if the marinated meat smeared with

5 two sweet noodle sauce, then air drying, it is called the sauce.

The brine left after the meat, if you think it's a pity to pour it, use it to soak the salt egg

is the perfect raw material, it soaked out of the salt egg yolk red color and the entrance of the oil sand. The practice as long as

Add a little salt (feel very salty on it), but the salt water should be drowned over the egg surface. About 20 days later, you can cook to enjoy

Question 7: salted meat curing process out of water how to do, is it put off, or continue to marinate, continue to marinate

In the process of curing, the water in the meat will permeate the cell membrane, which is a very normal phenomenon, because the osmotic pressure inside and outside the cell is not the same. After the water out of the salt into a salt solution easier to evenly distributed around the meat , in favor of the meat marinade.

In the final stage of completion of the marinade, pour off the water, and then wash the meat can be.

Question 8: Please teach the salted meat how to drowned delicious ordinary salted meat practice 1, the tip of the front buttocks chopped into about a pound of pieces, washed and slightly air-dried (to avoid the marinade process affects the taste, and will be out of a lot of water)

2, dry frying pan with salt and peppercorns, sautéed and hot to the aroma, turn off the fire.

3, with a spatula to spend hot pepper salt evenly sprinkled on the surface of the meat without water;

4, the sticky pepper salt of the meat yards in a clean altar (in a large preservation box can also be), sealed and placed in a cool place, you can also put the box in the refrigerator chilled.

5, the refrigeration time depends on the size of the meat how much, if only 2-3 pounds of meat, you can refrigerate (salt system for about 3 days)

6, take out the marinated salted meat, there is water on top of it, cool for two days, after drying, you can either fry or steam or soup to eat. Today I happened to see on TV a lazy way to do salted meat, three hours can be completed Oh! 1. cut the pork thigh meat into roughly one inch long block, wash (previously do salted meat are a line, so that the taste is fast) 2. burn a pot of boiling water, put peppercorns, spices and small onions, ginger. Then put the cleaned meat in, cook and fish out (previously do salted meat are raw, but this way to do marinade will be faster) 3. Cooked meat naturally cool, with a clean towel will be the remaining water to wipe clean (remember not to be greedy for fast and use cool water to cool the meat, so there will be a strange smell. And the water on the meat must be wiped clean, otherwise it will affect the flavor of the meat) 4. salt and pepper together with a fried 5. salt evenly coated in the meat, the crevices should also be coated to, but also can be coated with some more rosé wine or two pots of head 6. put the meat into a ventilated cool place (such as a balcony), three hours after the meal can be eaten This kind of meat is characterized by the taste of the relatively light, it is very suitable for older people to eat.

Question 9: How to curing bacon at home? My family New Year's Eve eat bacon are mom's own do, not so complicated as mentioned above, that all become bacon ~

buy back the pork washed clean, evenly smeared with salt, put in a basin (with other large containers can also be) inside the yard good. In winter, you can put it outside, and in summer, you can put it in the refrigerator, so you can marinate it for about 3 to 5 days, and then you can take it out, put a hole in the thick part of the meat, and hang it up with a rope, and then sunbathe it in the sun. A few days of dry meat can be eaten.

The best way to do it yourself is to do it in the winter, and it's easy to do it in the summer!