Materials?

Salt, meat (pepper, pepper, soy sauce, cooking wine, spiced powder, pepper)

Cured meat?

Buy the meat strips, wash them, rub them on the meat with big salt particles (coarse salt, which is sold in supermarkets or vegetable markets), and rub them hard to rub the surface of the meat. Generally, the salt should be evenly rubbed on the meat according to the ratio of one to two salts per catty of meat, especially on the skin, or the smoked skin can't be chewed, and some white wine can be added. Do not add other spices, so that the smoked bacon will have a pure meat flavor. Put the salted meat in a big pot, a deep pot with a cover or a plastic box, cover and marinate for three days, turn it over every day to let the salt marinate thoroughly, turn it over once a day, put the meat on top and put the meat on the bottom. Ensure that the meat is marinated evenly. (Pay attention to the gaps in the meat, until the salt begins to melt, and the color of the meat turns from fresh to dark, and there is liquid oozing on the surface.)

After three days, wear the meat piece by piece with iron wire and hang it in the shade to dry, or hang it in the air outlet to dry. Or hang it in the sun every day when there is a big sun until the oil is dried, and finally put it in the refrigerator for refrigeration or hang it in a ventilated place at home!

Salted duck, salted chicken, salted goose and salted fish can all be salted in this way.

December in winter is the best curing time.

Then pick it up on a sunny day and hang it with an iron hook to cool it in a ventilated sunny place. In order to prevent air exposure at night, if it is an inner balcony, the windows should be closed. If it is an outer balcony, it should be collected indoors at night and taken out the next day.

It doesn't matter if it's too salty. You can't put less salt, it will spoil the meat.

Bacon

1. Original. Selection and repair of feed meat: Choose fresh pork rib, cut it into strips with a width of about 2 cm and a length of about 40 cm after boneless, and pierce 1 hole at the upper end, which is convenient for hanging through the rope after pickling. Wash the oil slick on the surface with warm water and drain it.

Pickled chicken and duck

2. Cut the killed chickens and ducks as much as possible, remove the internal organs, wash them, and filter them until they don't drip.

Then apply salt to the drained chickens and ducks evenly from the inner cavity, wherever it can be applied, and use force to make the salt fully dissolve into the bodies of chickens and ducks, and then apply it to the parts after the inner cavity is applied, just like the inner cavity.

After all the chickens and ducks have been wiped, as much salt as you need.

Each one should be smeared in this way, and put it in a container (mostly in a bathtub and small in a washbasin). When put into the container, the back is facing down and stacked in turn. If the temperature is above zero, it will take a week. If the temperature is below zero, it will take two more days to marinate.

salted fish

3. the big fish scraped off the scales and washed them, and cut the mouth from the tail of the fish to the back with a sharp knife. Open the belly of the fish, pull out all the internal organs of the fish, cut off the head and wash it. If it is not washed, the fish will be black, and the washed fish will be red. The advantage of breaking the fish from its back is that it can be marinated evenly.

Put two layers of salt on the inside and outside of the fish body with salt, then put it in a pot. After two days, turn off the fish body and marinate it for four days before drying. Ten catties of fish and six ounces of salt.

Put iron wire or cloth on the fish, spread the fish with chopsticks or bamboo sticks, and hang it in the outdoor sun.

Sun for 4 to 5 days until the fish is 70% dry. If it rains on cloudy days, hang the fish in a ventilated place to dry.

Note: You can increase or decrease the amount of salt according to your own taste. If the fish is salted, you can soak the fish in water before eating it, and the taste of the fish will become weak. Don't dry the fish too much. If it is too dry, it is difficult to cut it. You can chop the fish into pieces and freeze them in the freezer, so that the fish can be preserved and eaten for a long time.

It's too salty;

1. Soak in light salt water, and it will become unpalatable if you can't use water directly. Dilute by concentration difference and soak for 2-3 hours.

2. Soak in white wine for 1-2 hours, and add a little when cooking.

3. Add a proper amount of white vinegar to the warm water soaked in bacon and soak for about 3 hours to remove the salty taste.

4. Using Taomi water can also remove some salty taste.

Too salty when cooking;

1. Adding sugar, monosodium glutamate, etc. during cooking can effectively "reduce the salinity" from the perspective of cooking chemistry.

2. When cooking, you can add some peppers and stir fry with minced garlic. Commonly known as "grabbing taste."

3. Cook with foods that are easy to salt, such as potatoes, tofu and cabbage.

Adding some vinegar when cooking can reduce the salty and fishy taste.

5. Slice the bacon and soak it, or use it to make soup and porridge.

6. Slice or dice the bacon and stir-fry it with vegetables, without salt.

Other flavors:. 1. Stir-fried salt and pepper with soy sauce, cooking wine, spiced powder and pepper carefully rubbed on the meat.

2. There are also those that touch ginger and pepper in the process of pickling and touching salt, and then add white wine.

Tips

It is best to dry cured meat in sunny weather with the temperature of 3 to 10 degrees.

Pickled meat must not be washed with water to get wet.

You can wash it with warm water before cooking.

It's also good to steam the prepared pickles and sausage together, cut them and eat them on a plate.