From: https://www.diseasewiki.com
Complete list of homemade preserved pork preparation methods
Speaking of preserved pork, many people would be salivating silently, as preserved pork has a unique preparation method and is favored by many. Preserved pork is made by processing and marinating the meat and then drying it. Although no preservatives are added during the preparation, it can be stored for a long time. If you want to eat it, you can take out a piece at any time for cooking. Here is a complete list of preserved pork marinating methods.
Method one:
Pork
Preparation:
Poke a hole in the meat and thread it with cotton string. Add 30g of salt to the meat and apply it evenly. Dry the meat in a cool place until the surface is dry (about 2-3 hours). Put the meat in a bowl, add 50g of soy sauce, 30g of sugar, and 50g of high-proof alcohol, and marinate for 10-15 hours (tossing during the process).
Dry in a cool place for 12 hours. Put the meat in a bowl, add 50g of soy sauce, 30g of sugar, 50g of high-proof alcohol, and continue to marinate for 10-15 hours (tossing during the process). Place it in a cool and ventilated place and continue to dry for 2-3 days until it becomes hard and dry.
Method two:
Ingredients:
Five-spice pork
Preparation:
Do not wash the meat you buy, as washing can easily breed bacteria; heat the salt; wipe the meat with salt; make a hole at one end of the meat, thread it with hemp string, and hang it to dry for about 3 hours; put the meat in a bowl, add half a bowl of soy sauce, two spoons of dark soy sauce; add one spoon of sugar and about 40 grams of white wine;
Mix the seasonings and meat with your hands and marinate for about 12 hours; after 12 hours, hang the meat in a cool place to dry, for about 12 hours; after 12 hours, put the meat back into the bowl with seasonings, apply the seasonings again; crush the star anise, cassia bark, and Sichuan pepper with a rolling pin and place them in the meat;
Prepare a few vitamin C tablets, crush them into powder with a rolling pin and sprinkle them on the meat; add minced garlic and ginger, mix well and marinate for about 12 hours; after 12 hours, hang the meat in a cool and ventilated place until it dries, preferably starting to eat after a week;
Preparation skills:
Try to cut the meat into thin strips as it is easier to flavor and dry.
All soy sauce is used, resulting in a lighter color. If a darker color is preferred, add a suitable amount of dark soy sauce for coloring during the marinating process.
The final drying time is not fixed, dry until it feels hard when squeezed; store in the refrigerator or freezer.
