Illustration of the pickling method for ham, showing a simple and safe method for pickling ham.

pickle salt-cured meat also called pickled Sichuan cured meat, As Winter Solstice approaches and the Spring Festival draws nearer, it's time to start pickling some meat to add some festive spirit. Have you prepared your preserved foods at home yet? Otherwise,Cooking Network The editor decides to make some salted meat at home!

　　The method for making salted meat

　　Main ingredients:fresh pork

　　METHOD/STEPS

　　Meat handling:Choose fresh or frozen meat that has been inspected and approved by a veterinarian. If the raw material is fresh meat, it must be spread out to cool completely. If it is frozen meat, it should also be spread out to release the cold air, allowing it to soften slightly before cutting. Salted meat can use leg meat, but pork belly More delicious, especially the five-spice pork with bones. When buying meat with bones, there is no need to remove the bones and do not wash the meat. Remember not to clean the meat unless you think it's dirty; you can just scrape off the surface layer with a knife.

　　Auxiliary materials preparation:change Kuàjiāo Add the sea salt to the pot and cook over medium-low heat, slowly bringing out the aroma of the Sichuan pepper. The color of the salt should slightly turn yellow. Remember not to use too high heat, otherwise, the Sichuan pepper may burn easily.

　　Rubbing process:Sprinkle the hot salt evenly over the meat, and rub it back and forth on the meat for 5-10 minutes to infuse the salt flavor into the meat.

　　Marination process:After kneading, evenly sprinkle the remaining salt and Sichuan pepper on both sides of the meat. The amount of salt depends on your preference—add more for a stronger salty taste or less for a milder flavor. Ensure that the salt is uniformly distributed on the surface of the meat, and also make sure the Sichuan pepper sticks to the meat's surface.

Then find a heavy object to press on the meat, marinate it for 4-5 days, and remember to flip the meat over in between. The meat will release water, which is normal. Discard the water.

Four to five days later, take out the meat and hang it in a place that is shaded and does not get sunlight for four to five days (it's usually outside by a north-facing window). It can then be eaten. After four to five days, you can cut the cured ham into portions for each meal and store them in the freezer of your refrigerator. When you want to eat it, just take it out.

　　Notes

1. Generally, for pickling meat to make salted meat, a salt concentration of 14% to 18% is used. This method only uses 8%, so the salted meat tastes more delicious than when using a higher salt concentration.

2. Drying is crucial; it must be done under the strong sun, not in a place without sunlight. Air-dried salted meat is much better if it is properly dried.

3. When storing, it must be frozen in the freezer compartment of the refrigerator; do not place it in the refrigeration compartment to prevent mold growth.

When the highest temperature exceeds 18 degrees, then it cannot be guaranteed that the pickling quality will be maintained.

　　Nutritional analysis of salt-cured meat

Phosphorus, potassium, and sodium are abundant in salted meat, which also contains fat.protein Quality elements. Salted meat has digestive, warming, and appetite-stimulating effects.

　　salted meat suitable population

older people should avoid; stomach and duodenal ulcer patients must avoid; children should also eat as little as possible. high blood Diabetes and patients with arterial sclerosis, cardiovascular and cerebrovascular diseases should avoid eating this.

Usage method

This method of preserving meat results in cured ham,steam Cooking methods include eating raw and cooked. For steaming, wash the meat, cut it into thin slices before steaming. Preserved salted meat contains nitrites which can be harmful to the human body and may increase the risk of heart disease; therefore, avoid consuming large amounts. Salted meat also contains small amounts of nitrosamines, but since the content is not high, you can discard the broth when cooking. However, never fry it in oil as frying at high temperatures promotes the synthesis of nitrosamine compounds, increasing the levels of carcinogenic substances such as nitrosopyrrolidine and dimethylsulphite.

　　other eating methods

Sausage meat, being cured, is commonly eaten by children in the countryside in two ways: one is to wrap it in paper and directly roast it over fire, which gives a better taste; the other is to cut it into small pieces and steam it in a plate.