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Sauce flavored cured meat

2024-07-12 15:00:14 221

Eating preserved meat in the autumn breeze is a southern custom. When the weather is right, you can marinate and sun dry the preserved meat yourself, which is delicious, hygienic, and safe to eat. I would like to share my recipe with my American friends, hoping that everyone will like it. You can also mix it according to your preferred taste.

Details of ingredients

Plum head meat4 pounds
salt40g
soy sauce80 grams
White sugar80 grams

Technique

difficultybeginner
workmanshipMarinate
tasteSauce aroma
timeAbout three days

Steps to make Sauce flavored cured meat

1. Preparation: Fresh plum head meat (ask the boss to help cut it).
2. No need to wash, marinate with salt for 8 hours (it's best to flip the meat during the process to make it more flavorful and even).
This is meat that has been marinated for 8 hours.
4. Prepare cotton rope.
5. Wear them separately and clean them with warm water.
6. When taking it to the rooftop to dry, it is necessary to air dry the water. Today, the north wind is strong and it is easy to dry.
After drying for three hours, there is no water left at all.
8. Prepare ginger paste (this is my favorite flavor, if you don't like it, you can skip this step and marinate it directly).
9. Place the dried meat in a container, add ginger, and mix all seasonings thoroughly to marinate for 12 hours. Flip the meat several times during the process to ensure even flavor.
10. After marinating for 12 hours, it can be dried. It's perfect for drying cured meat in the north wind and sun these days.
11. This is cured meat that has been sun dried all day, with a good color. As it was sun dried on the rooftop, it needs to be stored at night and sun dried again the next morning. The thickness is about four days, depending on the thickness of the meat and the weather.
This is cured meat that has been sun dried for four days and is ready.
13. It's very fragrant. You can smell it up close.
14. Finished product drawings.
15. Finished product drawings.