30 minutes are filled piece can.
Is foot of dried meat pig how of souse?
1, above all we should gash pig foot with dagger, do not save too thick flesh layer, use salt next even daub is in gashed place, daub also wants outside, make whole pig foot even be enclothed by salt.
2, put the pig foot after spilling salt in a big basin, let its nature dehydrate one part, at the same time salinity penetrates adequately enclothe fleshy layer, here can place 2-3 day left and right sides commonly.
3, can be according to oneself be fond of on the pig foot road after quiet place a few flavor, be like Chinese prickly ash, peppery wait, add according to oneself be fond of, also can not add.
4, the natural air that the north of dry and cold can use a convention basks in means, simpler, hang toward shady and cool and ventilated place directly can, won’t have smoke taste, but little the unique flavor of sootiness.
5, sootiness uses the lumber that can give out fragrance quite or fuel commonly, wait like skin of cypress, grapefruit, tangerine skin, the fleshy flavour prop that such souse come out has distinctive sweet smell, very pretty good. Of course sootiness should control good height, unfavorable too close from fire or too far, leave flame 80-120cm advisable commonly.
6, the time of souse can grow but short, sootiness is controlled 45 days commonly can give taste, observe the standard is: Skin presents brown color, fat presents transparent shape to express to be able to be used namely, also can put time some longer. And the time that natural air basks in should grow a little than sootiness some.