Salt-cured meatis made by curing with salt and is also known as pickled meat, salted meat, or preserved meat.An salt-cured meat was a provincial excellence product in the 1982 salt-cured meat evaluation of Sichuan Province.

Raw material formula:Pork100 kilograms of meat require 14～16 kilograms of salt

Production method:

1. Selection: Salted meat ingredients are divided into bone-in and boneless types.Bone-in processing, based on the part of the raw meat, is divided into large pieces, small chunks, and ham legs for selection.Large pieces refer to slices after removing head, tail, and legs;Small chunks refer to rectangular blocks weighing about 2.5 kilograms each;Ham legs refer to those with claws attached..

2. Preparation: Clean the meat by removing all impurities such as small pieces of meat, blood clots, lymph nodes, and broken fat.Make cuts in the meat blocks at intervals of 2～6 centimeters to allow for salt penetration; the depth and size of the cut depend on temperature and muscle thickness. If the temperature is above 15℃, make larger and more frequent cuts to speed up the curing process;when the temperature is below 15℃, make smaller and fewer cuts.The size and depth of the cuts depend on the temperature and thickness of the muscle. If the temperature is above 15℃, larger and deeper cuts should be made to accelerate the curing process;3. Salting: Typically involve three salting sessions—initial salting, major salting, and re-salting.

Initial salting involves evenly applying a layer of salt to the surface of the meat.The next day, apply major salting, ensuring even distribution with additional salt in cut areas. Stack them neatly into piles.After 4～5 days, flip and switch the layers; add more salt as needed.Re-salt after about 7 days, flipping and continuing to apply a small amount of salt.The entire salting process takes approximately 25 days to become ready for consumption.4. Brining: Salted meat can be stored in a -5℃ cold storage unit or submerged in brine with a concentration of 24～25 degrees Be.If the brine becomes cloudy or has an odor, it indicates spoilage and must be boiled again before reuse.

Product characteristics: Clean appearance, neat cuts, firm muscle texture, no slime on the surface, bright red color in cross-section, slightly yellow fat.It retains the distinctive flavor of salt-cured meat.

Product features: clean appearance, neat knife work, firm muscle, no slime on the surface, bright red color at the cut surfaces, slightly yellow fat.It possesses the distinctive flavor of cured meat.

This answer comes fromCuisine NetOfficial Website