Homemade meat

By VicentaLakin

Homemade meat
It's getting colder, and it's winter days, and when it's salty, there's always something missing. Just a little patience so you can get homemade meat. It's full of family windows in the south of the season, weed sausages, weeds. And I've got a few people here who'll hang their sausages like me. It's basically from the South, like me, and it's still the habit of eating it, even though it takes root here. That's how it's done; homemade meat can also be a gift to family and friends, and sometimes people rarely express their gratitude to people who are good to themselves

Recipe Recommendations

  • tu pork 2000 grams
  • salt 2 they have given
  • peppercorns 20g
  • cooking wine 3 scoops
  • Jiang 5 pieces
  • liquor 30 grams
  • white granulated sugar 80g

Steps for Homemade meat

  • 1
    It's all the same in the meat table, and it's cooked in slices, it's transparent, it's colorful, it's red, it's tasteful
  • 2
    Fat and thin, not only is it uniquely tasted and nutritious, but it also has the function of appetizing and eating。
  • 3
    Porcupines cut into strips and cleaned up
  • 4
    Pork wash. Dry water with kitchen paper
  • 5
    And four more hours of salt
  • 6
    Wine, white wine, smelt off
  • 7
    Put it in sugar
  • 8
    I'm in
  • 9
    I'll put the whole thing on it
  • 10
    And put the whole pepper
  • 11
    Rolling pork back and forth to fill the sauce or putting it in a bag in a freezer for four days. In order to level the smell and keep the air flowing, the pieces should be turned over every day. During this period, it is also necessary to reverse the water from the seepage of the meat. A few days later, the salt and the scent infiltrated the meat, and then took the bouquets, removed the sauce from the top, and put the bouquets at one end with a knife
  • 12
    The skin was punctured and tied with a leash. When the meat is loose, it's tied up with a string, then it's hung up on the balcony, short-tree fork, etc., where there's sunlight and ventilation, and it's drying up enough (the process takes 7 to 10 days), and I can't put it down for 10 days each time because I'm always afraid that the sun is too dry and bad。

    • Homemade meat Make Tips

    The salted meat can be packed in a bag and frozen in the fridge at any time. Get the sauce out when you dry the meat。

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