Choice of ingredients: The pork ribs, pork belly, or thigh meat can be used, but the meat should be fresh, normal flesh color, clean blood, and cooled.
Ingredients: fresh meat requires 150 grams of salt per kilogram, nitrate 5 grams and a small amount of pepper, marinated before grinding and mixing salt and nitrate mixture.
Processing: Pork does not have to be cut into strips. It only needs to be cut every 10 to 14 cm and the depth is 2/3 of the meat quality. Take salt and nitrate mixture 30% rub on the meat surface. Then put the meat in the tank and press the stone. In order to discharge the blood remaining in the meat. After a day, the meat is cut. Leach to the bloody water, use the salt and nitrate mixture 45% to wipe the flesh body, stuffed the knife mouth, put in the cylinder, then sprinkle some salt on the meat surface. After another 3 days, the flesh body and the opener were re-rubbed with 25% salt and nitrate mixture. Then hang the meat in a cool, well-ventilated place to keep it. The entire pickling process takes about 20 days. If you need to save for a long time, sprinkle some new salt later and put it in the tank for half a year. Qian'an City Agricultural Information Center
Ingredients: fresh meat requires 150 grams of salt per kilogram, nitrate 5 grams and a small amount of pepper, marinated before grinding and mixing salt and nitrate mixture.
Processing: Pork does not have to be cut into strips. It only needs to be cut every 10 to 14 cm and the depth is 2/3 of the meat quality. Take salt and nitrate mixture 30% rub on the meat surface. Then put the meat in the tank and press the stone. In order to discharge the blood remaining in the meat. After a day, the meat is cut. Leach to the bloody water, use the salt and nitrate mixture 45% to wipe the flesh body, stuffed the knife mouth, put in the cylinder, then sprinkle some salt on the meat surface. After another 3 days, the flesh body and the opener were re-rubbed with 25% salt and nitrate mixture. Then hang the meat in a cool, well-ventilated place to keep it. The entire pickling process takes about 20 days. If you need to save for a long time, sprinkle some new salt later and put it in the tank for half a year. Qian'an City Agricultural Information Center
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