Make your own preserved meat with soy sauce

Make your own preserved meat with soy sauce

Introduction:

"Every year around the winter solstice, we will have cured bacon and bacon, and sausage. Last year we made two kinds of bacon, one is Bacon, salt, Baijiu, and the other is soy sauce, sugar, pepper, dung, cinnamon, fragrant leaf, salt, bacon cured with high baijiu. The family members agree that second kinds of delicious food are good. So we use second kinds of preserved bacon this year, and the cured meat is thick. The sauce is fragrant, mixed with five flavors, especially delicious

Production steps:

Step 1: divide the pork, wash and control the moisture

Step 2: prepare the marinade;

Step 3: remove all seasonings, put the wine into the soup pot, bring to a boil over medium heat, and stir until the rock sugar melts;

Fourth step: turn off the fire and cool down. Pour the high Baijiu into the mixture.

Step 5: marinate the pork, turn it once a day, marinate for 6-7 days

Step 6: take out the cured pork, wear the meat with cotton rope, hang it in a cool and ventilated place, and air it for about 10 days. When the skin of the meat is tight, it can be hung in a cool place indoors for storage. It can also be wrapped with preservative film and stored in the refrigerator freezer. You can take it as you like. In this way, you can keep it for one year until the next year. This is the first day of drying, the skin is still wet

Step 7: This is the fifth day, the skin is a little dry;

Step 8: This is the eighth day. The skin of the meat is dry and the lean meat turns brown red;

Step 9: This is the tenth day. The skin of the meat is translucent. Touch it with your hand to make it hard and dry. The lean meat is dark brown. You can take it into the room and hang it in the shade.

Materials required:

Pork hind leg: 8 Jin

Soy sauce: 350g

Veteran: 100g

Rock sugar: 50g

Salt: 100g

Zanthoxylum bungeanum: right amount

Large material: 4-5 pieces

Cinnamon: moderate

Fragrant leaves: how many

Five spice powder (optional): a little

Ginger powder (optional): a little

Warm water: 200g

Highly Baijiu: moderate

Note: Tips: 1. Due to the nitrite formation in the process of pickled food, we should master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears after 15 days, so it is safe to eat bacon within 2 days and 20 days after pickling. It's the same with salted vegetables and salted fish. 2. Once the surface of soy sauce cured meat is tight, it can be taken into the room. Do not dry it for a long time. About 10 days, the skin is dried for a long time, the water loss is too much, and the lean meat tastes like firewood, which is not delicious. 3. The soy sauce cured meat must be cured for a long time, and the appearance must be dried. The skin and lean meat of the finished product are brown red, and the fat meat has a sense of transparency. 4. Do not throw away the soy sauce after the first pickling, and cook it again If it's in the north, after the skin is dried, put it in a bag, put it in a container, and put it outside for freezing. When the weather gets warmer, put it in the refrigerator for freezing. If it's too hot in the south, put it in a fresh preservation bag, put it in a freezer, and take it as you like.

Production difficulty: Advanced

Process: salting

Production time: several days

Taste: spiced