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恩施老腊肉的做法
更新时间: 2020-07-15 00:00:00  

1、将猪肉分成三至五斤的块;

2、把盐炒黄,加花椒炒出香味出锅;

3、把肉用温盐抹匀,放入盆中,将盆底的肉皮朝下肉朝上,面上层的肉皮朝上肉朝下排放整齐,每3到5天翻一次,10天后沥干水分挂到熏房中;

4、用松柏枝加核桃壳、花生壳、桔子皮等柴草料进行烟熏烘烤,月余后待肉变棕红时即可,熏好的肉应该放在通风处,可保存两至三年不变质。

关键词: 恩施 腊肉 做法

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