Homemade meat
By VicentaLakin
With its unique fragrance, it is popular, and its natural wind drying requires low temperatures, with solar and windy weather, but not all regions have a suitable climate, such as hot and wet areas. So we can use food dryers as a small kitchen power to get out of the weather, to get the gravy to do whatever it takes, to get the meat free, to make it home free of preservatives, to make a few more freezers, to eat, to keep for 10 months
Recipe Recommendations
- pork belly
- sea salt 20g
- liquor 60g
- soy sauce 6 scoops
- soy sauce 3 scoops
- white sugar 30g
- white pepper 1 spoon
- green pepper 6 grams
- octagonal of 4
- geranyl 5 pieces
- salty and fresh
- pickled
- several days
- simple
Steps for Homemade meat
1
Four bouquets of bouquets of meat, which are washed clean and leached in a bowl, can also drain surface water from kitchen paper。
2
Take a clean, water-free, oil-free box, wipe the surface of the meat with sea salt and pour it into the white wine. The meat rolls around in the wine, then puts all the rest of the pickles in, so that every piece of meat is covered with pickles, the skin is down and put in the freezer. It will take a total of four days to pickle the meat and turn it around every day, for example today when the skin is down, and tomorrow when the skin is up. Eight centimeters into little petals, fragrances into little bits, easier to taste。
3
Four days after the pickle, the meat was removed on the fifth day, placed in a food dryer, temperature set between 60 and 65 degrees, dryed for 16 hours, i.e. at night, and prepared for the fragrance the next morning. It's dry on the surface, it's a little tweakable with its hand, but it's not soft, that's all. You don't have to dry so hard, like a stone, it affects your taste。
4
Scratches are red, fragrance, fragrance and fragrance can be cut with skin, and if you want to cut with a slice, it's better without skin, short-term, not soft enough. Of course, if you're done steaming, that's fine。
5
You can make extra gravy at a time, wrap it up with a non-exhaustive membrane, put it in the freezer and keep it for 10 months。
6
Let's put out a map of the food dryer for ease of reference。
7
The same way we made beef。
8
The gravy is dried, also wrapped in membranes, frozen and preserved。
9
Beef chops, onions, supersmellingHomemade meat Make Tips
When it is made, it must be clean, free of water and oil, and the meat must cover it all with pickled juice and leave no place unpaved to prevent the meat from spoiling。