How much salt should I put in the cured pork?
Marinated pork requires 0. 18 kg of salt. The specific ratio of salted meat to salt is as follows: when curing pork, the amount of salt is generally not more than 15% to 18%, that is, according to the principle of "light at both ends and heavy in the middle". Use 7.5-9 kilograms of salt per 100 kilograms of fresh meat, and be sure to add it three times.
How to put salt in cured pork
Divide it into three parts and use it three times according to the ratio of 2: 3:1. The first time is primary salt, the second time is big salt, and the third time is double salt. The first salt is to apply a layer of salt evenly on the surface of raw meat. The next day, add salt, rub the salt evenly, put a proper amount of new salt in the knife edge, and stack it neatly into a pile. After 4 ~ 5 days of overturning, the upper and lower layers are exchanged; And sprinkle some new salt. After about 7 days of compound salt, it should be turned over in time and continue to apply a small amount of salt. It takes about 25 days to rub salt for three times to get the finished product.
The practice of curing pork
Pork nuggets (also applicable to other meats, such as beef and mutton)
Seasoning: salt, soy sauce, sugar, cooking wine, oil, pepper, Chili powder and cumin.
How to eat barbecue and how to cure meat;
1 Mix a proper amount of salt, soy sauce, sugar, cooking wine and pepper evenly, and you can add a little chicken essence if you like. When they are fully mixed and the salt and sugar are completely dissolved, pour the seasoning on the pork and marinate it for 1~2 hours. It doesn't matter if it takes a long time, but it can be more delicious.
2. Rub pepper powder, cumin and a little oil on both sides of the marinated meat, and then barbecue on charcoal fire. Remember to turn over frequently when baking. The time depends on the size and thickness of the block you cut.
Cooking pig's head in the New Year is the most delicious custom in rural areas. When I was a child, I would happily turn around the stove every time I cooked pig's head, expecting pig's head to be cooked quickly and eating delicious pig's head meat. Although they all live in the city now, many people who are a bit nostalgic still have to cook pig's heads during the New Year.
The pig's head and pig's tail are used together for the New Year's Eve sacrifice, representing a head and a tail, to celebrate the harvest of hard work this year, and to pray for a bumper harvest in the coming year, the prosperity of six livestock and a good harvest. At the same time, the head and tail of the pig, the head of the six livestock, are sacrificed to ancestors. On the one hand, they can remember their ancestors, on the other hand, they can express their gratitude to them and pray for them to continue to protect the prosperity, good fortune and well-being of the younger generation.
When you buy a pig's head, ask the store to break it for you. On the one hand, it is difficult for you to break the pig's head. On the other hand, you can ask the store to remove the pig's brain and a smelly mucus-filled thing commonly known as "snot nest" or "smelly nose". These two things are dirty and affect the taste of the pig's head, but it is not easy for ordinary people to find them. Another advantage of the pig's head is that it can break the pig's ears and wash them clean. At the same time, you can ask the store to draw a knife mark on the surface of the pig's head to facilitate pickling and the dripping of water and grease in the pig's head. These are all necessary ways to deal with pig heads before they are sold, so you don't have to be polite to the store.
This pig's head can be pickled with salt and cooking wine when it is taken home. The pickled pig's head can be hung in a ventilated and cool place to dry. Be careful not to let the too fierce sunshine and too high temperature burn the pig's head! According to the rural custom, the pickled pig head should be hung in the shade until New Year's Eve. Long-term pickling can remove excess water and oil from the pig head and make the pig head more delicious.
When cooking, you should first find a big pot, add cold water to put the pig's head in, and then cook for about 5 minutes after the water boils, so that you can cook away the dirty things and excess salt accumulated in the sun for a long time, and at the same time, you can clean up the residual pig hair in some places that were not easy to clean up before, such as pig nose, pig ears and so on.
Then, those who want to make sacrifices can take the pig's head to sacrifice first, bring it back after the sacrifice, wash it with boiling water and then cook it again, while those who don't make sacrifices can directly cook it again.
Pour out the soup in the original pot, add cold water again, add pig's head, ginger and stew bag, add a little cooking wine and soy sauce, and cook for half an hour to an hour according to the drying condition of pig's head (generally, the longer it is dried, the longer it will be cooked). A little trick to test whether the pig's head is cooked: poke it gently with a chopstick, and you can easily insert it into the pork from the pigskin, which means it is cooked and ready to go out. Next is the time when we miss the pig's head most.
And stew soup is also a good thing. After removing impurities, the pig's head that many people like is frozen after drying overnight.