Pickling method of salted trotters

Step 1: Sprinkle salt: cut the pig's feet with a sharp knife, and don't leave a thick layer of meat. Then evenly sprinkle salt on the carved place and outside, so that the whole pig's feet are evenly sprinkled with salt. The amount of salt is a little heavier than usual. Generally 100G salt corresponds to about 5kg of meat. This can be measured by yourself. The salt is a little heavier. One is to prevent dehydration from rotting completely, and the other is to prevent uneven salt from causing bad taste.

Step 2, let stand: put the pickled pig's trotters in a large pot, let them naturally dehydrate a part, and let the salt fully penetrate the covered meat layer, which can generally be left here for about 2-3 days.

The third part, seasoning: you can put some seasoning, such as pepper and pepper, on the trotters according to your own preferences. , and add it according to your own preferences, or you don't have to add it.

Step 4: Open the air.

1. The traditional natural drying method can be used in the dry and cold north, which is relatively simple. It can be directly hung in a cool and ventilated place, without the smell of smoke, but it lacks the unique smell of smoke.

2. Smoking generally uses wood or fuel that can emit fragrance, such as cypress, grapefruit peel and orange peel. The cured meat has a unique flavor and is very delicious. Of course, the height of smoking should be well controlled, not too close to the fire nor too far away, generally 80- 120cm away from the flame.

Step 5, harvest: the curing time can be long or short, and it usually takes about 45 days for smoking to taste. The observation standard is: the skin of the meat is brown and the fat is transparent, indicating that it can be used or placed for a long time. Natural drying time is slightly longer than smoking.