The wind blows the meat
By VicentaLakin
In winter and meat there are places called wind-blowing and salt-brackish。
Recipe Recommendations
- black pork appropriate amount
- pickled salt appropriate amount
- salty fragrance
- pickled
- several days
- ordinary
Steps for The wind blows the meat
1
Pick a cloudy weather after winter. Black pork shaves the skin, doesn't wash it, rubs it with salt, pickles it for 24 hours, turns it a few times2
Use scissors to make a hole in the skin3
Put on the rope4
Hang on to the ventilator for about 10 days5
Skinned meat is too dry to feel good. I forgot to take it. It's frozen and finishedThe wind blows the meat Make Tips
1. Winter-to-skinned mouths made of black pork, fatty not greasy, special winter-to-meat。