Select the material selection thin legs, plump legs, serum hair net, fresh pork hind legs, cool, can be marinated. The weight of fresh legs is generally between 5 kg and 8 kg. The shape of the fresh legs should be trimmed and the fat on both sides must be scraped to make it into a bamboo leaf shape.
Picking a large porcelain pot to spread a ham is appropriate, a few clean bamboo pieces on the bottom of the plate, the skin down, the meat facing up, the leg skin and the disc can not contact, divided into 3 to 6 times salt . For the first time, the salinity accounted for 1/5 to 1/6 of the total salinity. After 2 days to 3 days, the surface was salified, and some blood flow from the bottom of the disc should be promptly removed. The second time the amount of salt in the total salt amount of 1/2 ~ 3/5, thick and exposed bones, etc. should be more salt, with skin repeatedly rubbing. After 8 days to 9 days, the salt gradually dissolved in the infiltration, and the 3rd and 4th supplementation was performed until all the salt was used up. After 10 days of marinating, the total marinating time is 20 days to 35 days. The total salt content is 7% to 10% of fresh leg weight, depending on the temperature.
Wash the sun soaked marinated meat legs soaked in clean water with a soft brush to brush the surface of salt and smudges, hanging in the sun and drying in the winter general sun 3 days to 5 days, sun exposure to the skin oil, fine meat slightly Rose red is degree.
The fermented leg of the broiled meat is placed in a ventilated and dry place. As the temperature rises, the surface of the ham begins to ferment naturally, and the ham meat surface grows green or greenish-yellow-yellow colonies. This is a natural phenomenon of good fermentation and does not have to be wiped off. The ham began to produce a special, sweet smell. During the entire ham fermentation process, the insect-resistant flies bite to avoid producing eggs.
Hunan bacon production
Prepare skin, thin, fat, thin, and moderately fresh meat or frozen meat to scrape off dirt from the epidermis and cut into standard ribbed meat strips of 0.8 kg to 1 kg in thickness and 4 cm to 5 cm in thickness. If boneless bacon is made, bones must be removed. Processing of bone with salt 7 kg, refined fine 0.2 kg, 0.4 kg of pepper. The processing of boneless bacon with salt 2.5 kg, refined nitrate 0.2 kg, sugar 5 kg, white wine and soy sauce each 3.7 kg, distilled water 3 kg to 4 kg. Before the preparation of accessories, the salt and nitrocellulose are crushed, and dried spices such as pepper, fennel and cinnamon are dried.
Pickling (1) Dry salting: The cut meat strips are rubbed with dry marinade, placed in the bowl in the order of the meat face down, and the top layer is facing up. The remaining dry marinade was spread on the upper strips and picked up for 3 days. (2) Wet pickling: pickled and preserved boneless bacon and marinate it for 15 hours to 18 hours in the pickling solution, and turn it in the middle twice. (3) Mixed salting: The meat strips should be put into the tank with dry and dry ingredients, poured into the sterilized Chen pickle liquid to infuse the meat, and the amount of salt mixed in the pickled salt should not exceed 6%.
Smoked bone cured meat must be rinsed and dried before smoking. Generally, 8 kg-9 kg of charcoal and 12 kg-14 kg of wood chips are used per 100 kg of meat embryos. The hung meat embryos were hung in a smoke room, ignited the wood chips, and closed the smoked door so that the smoke was evenly distributed. The initial temperature in the smoke room was 70° C., and gradually decreased to 50° C. to 56° C. after 3 hours to 4 hours. Keep for about 28 hours for the finished product. Freshly cured bacon must be matured after 3 to 4 months of preservation.
Aroma Bacon Method
Ingredients are better than fat and thin skin, 10 kg of boneless fresh pork, 0.7 kg of clean and fine salt, 100 grams of fennel, cinnamon, pepper, pepper, 50 g of glucose, 400 g of white sugar, 300 g of 60-degree white wine, 350 g of soy sauce, Cold water 500 grams.
Prepare fennel, cinnamon, pepper, pepper, dry, grind and mix with other seasonings, and cut the meat into 4 cm, 6 cm, and 35 cm squares. Place into the seasoning, knead, mix, and marinate. After 3 days of pickling, turn it over once, pick it out for 4 days, remove it, rinse it in clean cold water, dry it, and dry it in a cool, ventilated place.
Smoked with cedar sawdust or corn heart, peanut shells, seeds shells, cotton, sesame, etc. as a smoked material. Smoke should be small, the internal temperature is controlled at 50 °C ~ 60 °C, smoke must be strong, flip once every 4 hours. After being smoked for about 10 days, it is allowed to ripen for 10 days. Hang in a dry, ventilated, cool place for 5 months. The altar is placed on a 3cm thick calcined altar and sealed for 3 months. It can be stored in plastic food bags and can be stored in food or plant ash for more than 1 year.
Bacon processing
Bacon is suitable for processing in the winter months.
The choice of materials used pig rib meat, pork, leg meat can be. The meat requires fresh, normal flesh color, sufficient bloodletting, and cooling.
Use salt and salt for each 1/2 kilogram of fresh pork with 75 grams of salt, 2.5 grams of nitramine, and a small amount of pepper. Marinate before mixing to form a salt and nitrate mixture.
Every 12cm of meat on the processed meat is cut to a depth of 2/3 of the meat body, 30% of the salt and nitrate mixture is removed, and the meat is rubbed over the meat. Then the meat is placed in the tank and stones are added to remove the blood water remaining in the meat. After 1 day, remove the meat, drain the blood, use the salt and nitrate mixture 45% to rub the body, stuff the knife, put it in the jar, and sprinkle some salt on the meat. Three days later, the salt and nitrate mixture was rubbed at 25% to re-absorb the body and the knife, and then the meat was hung in a cool, ventilated place and dried. The whole process of pickling was about 24 days. At this time, the meat was red and had the inherent aroma of bacon.
High-quality sausage production
Formula: 90 kg of lean pork, 5 kg of white sugar, 10 kg of fat pork, 3 kg of salt, 200 g of MSG, 750 g of white wine, 150 g of fresh ginger (or garlic).
Method (1) Dicing: The lean meat is cut into meat slices first, then cut into meat strips, and finally cut into small squares of 0.5 cm. (2) Rinsing: Lean meat immersed in 1% salt water, stirring regularly, prompting the blood to accelerate the exudation, reduce the oxidation of the finished product and darken the color. The stained saline was removed after 2 hours, then soaked in saline for 6 hours to 8 hours, finally rinsed and filtered. After the fat pudding is washed with boiling water, it is immediately washed with cold water and dried. (3) Pickling: Wash the lean lean diced mixture, mix it with the seasoning and mix well and marinate for about 8 hours. Turn it up and down once every 2 hours to make the seasoning uniform. When pickling, it is protected from high temperature, sunlight, insects and dust. (4) enema: salt, dry casing first soaked in warm water for 15 minutes, softened after washing inside and outside again, and the other soaked with water, soaking hair temperature can not be too high, so as not to affect the strength of the casing. Put the casing from the end of the casing onto the funnel mouth (or the mouth of the Skinner) and place it on the end. Put clean air and tie it well. Then pour the diced meat into it. Fill the casing with the diced meat and release the casing from the mouth until the end. After filling the entire casing, the port is tied, and finally it is tied with a length of about 15 centimeters and divided into small segments. (5) Drying: The sausages should be hung in a ventilated place to be air-dried for about half a month, and they should be pinched with a finger. The deformation is not obvious. Can not be exposed to the sun, otherwise the fat will be rancid, darker meat. (6) Preservation: Keep clean and free of dust, use a food bag cover, do not tie the bag upside down, both dust-proof and breathable will not grow mildew. When steamed and let cool before eating, slices, delicious.
Simple method of pork dumplings
Choose one of the freshly-selected pigs' hind legs, and peel and split the bones into 6 to 7 pieces to remove the fascia and fat. Rinse the pure lean meat in clean water for 10 minutes to 15 minutes and remove the slices (1.5 Centimeter ~ 2 cm), thick and thin, to the net blood.
Ingredients for each 5 kg of lean meat with 750 grams of sugar, special soy sauce, 375 grams of fish marinade, 125 grams of eggs, white pepper, 20 grams, 22.5 grams of monosodium glutamate, sodium nitrite 0.8 grams, and mix well in the cut lean meat. After mixing for 10 minutes to 15 minutes, spread the meat on the iron sieve (without leaks), put it on the oven, bake it out, dry it, remove it, cut it into 12 cm and 13 cm squares, put it in the sieve, and bake it on the oven. Cooked, in the middle of the sieve and fire plus iron plate, sieve vacant, about 6 cm away from the fire, temperature 200 °C ~ 250 °C, bake and bake 2 minutes to 3 minutes Serve meat, remove and cool after packaging.
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