To make cured meat, the ratio of meat and salt should be appropriate, otherwise the cured meat made is either too light or too salty. So how much salt to put in a pound of cured meat? We understand together to see the ratio of meat and salt.

A, cured meat

Cured meat is salted with salt, also known as stained meat, cured meat, salted meat. Cured meat is a popular food, good cured meat appearance clean, neat knife work, solid muscle, no mucus on the surface, the color of the cut surface bright red, fat slightly yellow. It is popular among consumers because it is tasty and can be preserved for a long time. China's Zhejiang production of cured meat called South meat, cured meat produced in northern Jiangsu Province called North meat.

Cured meat cleaning: rinse cured meat with water and can not achieve the purpose of desalination, if the use of brine to rinse (just the concentration of brine used to be lower than the concentration of salt contained in the cured meat), rinse a few times, the cured meat contained in the salt will gradually dissolve in the brine, and finally cleaned with light brine can be cooked.

Two, cured meat a catty put how much salt

Cured salted meat a catty of meat to put salt 0.18 pounds. Specific salted meat cured meat and salt ratio is as follows: cured salted meat, the general amount of salt does not exceed fifteen to eighteen percent, that is to say, in accordance with the "two ends of the light, the middle of the heavy" principle of dosage. Every hundred pounds of fresh meat with 7.5-9 kilograms of salt, and must be added in three times.

Three, the practice of cured meat

Flavor: salty taste

Process: cured cured meat

Making materials:

Main ingredient: pork (lean) 5,000 grams

Seasoning: 250 grams of salt, 8 grams of peppercorns

1, cut the pork into 500 grams of weight in long strips, washed and dried.

2, burn the red pan with salt and pepper fried evenly, and then cooled.

3, each strip of pork with pepper salt rubbed around, into the tile altar, and then sprinkle salt on a layer, with the stone will pressure it to marinate for 2-3 days, salt melted into the brine, add nitrate water and stir, turn the meat up and down, so that all absorbed into the salt brine.

4, about 20 days of pickling, take out the meat, with a rope tied tightly hanging in the wind place, in order not to wet rain is appropriate, can be stored for many hours not bad. Cured salted meat production tips: nitrate of water, that is, potassium nitrate or sodium nitrate solution can make the cured meat red but the human body has a certain degree of harm, so can not be consumed in large quantities.