Sichuan cured meat

Sichuan cured meat

　　Features: The cured meat has a golden-yellow color with deep red lean meat. It has moderate saltiness, a rich cured aroma without smokiness. Preparation method: (1) Heat the salt until warm, then let it cool. Mix it with saltpeter and spices, then rub the mixture onto the meat. Place the meat in a vat, evenly sprinkle the remaining salt and spices on top, cure for 2–3 days, turn the meat over, cure for another 2–3 days, then remove from the vat and wash and air dry. (2) Place the cured meat in a “drying room” (where the temperature is maintained at around 113°C), and dry for about 1 to 1.5 days until the skin becomes hard and dry. (Deyang)