Beijing Sauce Wind-Cured Meat

Beijing Sauce Wind-Cured Meat

　　Beijing Sauce Wind-Cured Meat is a traditional folk food from Fuling District in Chongqing, well known for its appealing color, delicious taste, and refreshing yet non-greasy flavor. It can be steamed, stir-fried, or quickly sautéed, making it suitable as a side dish or paired with alcohol. (Chongqing)

　　Fuling Beijing Sauce Wind-Cured Meat is a traditional folk food from Fuling District in Chongqing. It is boneless with the skin on, has moderate saltiness, a soy-sauce yellow color, and is fragrant, dry, odorless, and non-decaying. It is widely appreciated for its appealing color, delicious taste, and refreshing yet non-greasy flavor. It can be steamed, stir-fried, or quickly sautéed, making it suitable as a side dish or paired with alcohol. The main ingredients include pork, white sugar, sweet bean paste, star anise, salt, sweet bean paste, and soy sauce. The production method of Beijing Sauce Wind-Cured Meat, several key points, as well as the interactions and nutritional content of the various ingredients are also important.

　　The quality requirements for Fuling Beijing Sauce Wind-Cured Meat products are that they are raw meat products. Customers should not store them for long after purchase but should steam or cook them, with steaming being the recommended method for reprocessing. The steaming or cooking time should be 30–40 minutes. Factory product quality requirements: the taste should be fresh, sweet, and salty upon eating, rich without being greasy, with a deeper flavor the more you eat, featuring the strong bean paste aroma and the inherent deep reddish-purple color of Beijing Sauce. The meat should appear bright red or jujube red, with fat appearing milky white when viewed against the light. The meat pieces should be dry, firm, free from mold or off-odors, and each piece should weigh 500–600g. Packaging must have clear lettering, distinct patterns, and be free from contamination. The shelf life is 3 months, or 6 months when hung in a ventilated indoor area (for non-vacuum-packed products). The best processing method is soaking and pickling. Therefore, for batch processing, the immersion curing method should be used to ensure product quality.

　　Production Method of Fuling Beijing Sauce Wind-Cured Meat:

　　1. Scrape the skin clean of the fresh pork, remove the bones, and cut it into rectangular pieces about 50 cm long. Thread a hemp rope through one end of the meat and tie a knot.

　　2. Rub the meat with salt and saltpeter for 20 minutes, then evenly apply a mixture of white sugar, sweet bean paste, soy sauce, and star anise onto the meat. Arrange the meat in a cleaned earthenware jar for curing. After curing for 2 days, turn the meat in the jar, then cure for another day.

　　3. After curing, wash the seasonings off the meat skin with clean water, then hang the meat on a bamboo pole in a ventilated, sunny place to air-dry. Be careful not to let the temperature get too high during drying, as this may cause spoilage. Air-dry for about 15 days, or until the meat is sufficiently dried.

　　4. Once the meat is dried, brush a layer of soy sauce on the skin, and after air-drying, it is ready as a finished product.