Cured meat tastes Xianxiang is goluptious, the aftertaste is boundless, although eat impossibly every day, but affirmative meeting now and then greediness wants to explore this kind of Xian Xiangmei flavour afresh
Bacon is the way in cured meat is simpler, want souse to had been gotten only, be certain weather, when north wind of fine low temperature already had weather best, such dried meat had basked in what can succeed very easily
With makings
| Steaky pork | 2500 grams |
| Liquor / rice wine | 50 grams |
| Bai Sha candy | 50 grams |
| Often smoke | 50 grams |
| Unripe smoke / soy | 250 grams |
| Chinese prickly ash | 30-40 bead |
Old wide the method that contains bacon
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Steaky pork is washed clean, it is OK to dislike too long word the long cutlet that half-and-half cuts 20 centimeters or so, next air water or wipe with kitchen paper
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Candy of 50 grams Bai Sha
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50 grams liquor / rice wine, what I use is rice wine, if use better alcohol the meeting is sweeter
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50 grams often are smoked
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Say 50 grams are unripe first smoke / soy
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above the burden of each 50 grams falls into the basin first (anhydrous does not have oil) mix is even. I did not put Chinese prickly ash, favorite friend also can put (Chinese prickly ash washs clean air water) , it is good to put 30-40 bead
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Put steaky pork, be contaminated burden, put to all steaky pork all the time
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What weigh 200 grams again is unripe smoke / soy, fall into the basin next
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Mix steaky pork and all soy burden entirely even, this begins souse, bloat 3-4 day. Can put freezer safe (not frozen layer) , flip through 9 times everyday, help meat meat absorbs tasty
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Before preparation basks in bacon, had better see next weather forecast first, had better having at least half month is microtherm sunshine. The city that I am in, today weekday, week quarto only then drop in temperature, wind scale also can increase, but it is sunshine next, can bloat 4 days to begin hang out to go namely dried meat basked in
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After bloating, drop does sauce stuff, open fleshy meat a small hole, wear a strong cord, hang on frame, hang by day outdoor allow to bask in north wind to blow by sun, close again in the evening (the dew outdoor is heavy in the evening, bring about fleshy meat easily to become moldy) , general dried meat bask in 7 days - 10 days about the same, feel fleshy meat attenuate becomes angry give oil, use hand bend so as to breakstubborn, if hard hard, that is Ok, can have closed to store
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Semi-manufactured goods appreciation, big favor! ! ! Finished product dried meat good upload again ha
Small stick person
2, freezer can be put after bacon dried meat has been basked in refrigerant ark (frozen) store, do not have a problem one year partly to a year, our home is to store so all the time of bacon, before boiling defrost a hour, bubble reachs dip of reoccupy boiled water soft, can cook, evaporate, fry, stew meal... very delicious
3, want during souse careful the makings that prevent sauce is degenerative, when sauce stuff becomes a bit great stiff be about makings of drop dry sauce, hanged airing dried meat to bask in next
4, makings of the flesh of souse, sauce, salver, want anhydrous not to have oil, deteriorate in case