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腊肉制作方法

更新时间: 2021-04-20 08:38:41     

1、腊肉制作方法:首先在肉上扎一个孔,穿上棉线,肉内加入30g盐,抹均匀。然后在阴凉处晾至表面干燥,放入碗内,加入生抽、糖、白酒。腌制10~15个小时,置于阴凉通风处继续风干2~3天,至干硬即可。

2、腊肉从鲜肉加工、制作到存放,肉质不变,长期保持香味,还有久放不坏的特点。此肉因系柏枝熏制,故夏季蚊蝇不爬,经三伏而不变质,成为别具一格的地方风味食品。

关键词: 腊肉 制作 方法

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