Hunan Special Boneless Cured Meat

Hunan Special Boneless Cured Meat

　　Cuisine: Hunan cuisine

　　Flavor: Salty and savory

　　Price: 40–80 RMB

　　Features: Strip-shaped, odorless, hairless skin, golden-yellow skin and fat, bright red lean meat, neat knife cuts, no broken bones, rich flavor.

　　Ingredients: 5000g pork leg meat, 400g salt, 10g Sichuan peppercorn powder.

　　Preparation method:

　　1. Ingredient selection: Boneless front and hind pork legs.

　　2. Cutting into strips and preparation process: Select high-quality front and hind pork legs, remove the bones, then place the meat on the cutting board. Make the first cut from the tail bone joint of the hind leg. The neck meat from the front leg cannot be used for premium cured meat, only for second-grade cured meat. From the second cut onward, each strip of meat should be 40cm long and 3.3–4cm wide.

　　3. Curing: After cutting the meat strips, weigh them. Mix the seasonings in the correct proportions and stir well, then place the meat into the seasoning mixture (2.5–5kg at a time) and mix until every piece is coated. Take out the pieces one by one and place them in a vat or pool for curing. Cure for 3–4 days in spring and summer, about 7 days in autumn and winter.

　　4. Soaking and washing: After removal from the vat, poke a small hole below the 3.3cm fat line of each strip with a small knife, thread with hemp twine, then soak in clean water for 1–2 hours before removing.

　　5. Baking: Thread onto sticks (12 pieces per stick, depending on the size of the baking oven), place in the baking cabinet, and bake for 36 hours. Once removed, it is ready for serving.