天气预报 > 其他 > 腌制风吹肉的用盐比例是多少
腌制风吹肉的用盐比例是多少
更新时间: 2020-10-08 00:00:00  

比例为10比1;

制作方法:

1、选择新鲜的猪肋条肉,去骨后切成宽约2厘米,长约40厘米的条形肉,在上端刺一个小洞,便于腌制后穿绳悬挂。用温水洗净表面的浮油,沥干水分;

2、将肋条肉浸入混合均匀的配料中,腌制6至8小时,取出穿绳挂于竹杆上;

3、将腌制后的肉挂入烘房内,用炭火加热,温度控制在50至55摄氏度,烘房木架分上、中、下三层,如烘干房内均是同一天腌制的肉条,则每隔数小时需上下左右调换位置,以防烘坏。如不用炭火烤,白天可在日光下曝晒,晚上移至室内,连续曝晒直到表面出油为止。

关键词: 腌制 比例 多少

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