How to make air-blown meat?

Wind-blown meat is actually what we often call bacon, but this kind of wind-blown meat is much simpler. You just need to apply salt on it and then add soy sauce and then hang it up to air dry. In fact, the preparation method is similar to bacon. The texture of the wind-blown meat is relatively hard, but the taste is quite rich. Because there are not many marinated ingredients, the meat aroma is still very full.

Wind-blown meat is a famous food ingredient, jokingly called "environmentally friendly bacon". Farmers rub salt on the meat, soak it in soy sauce, and then hang it under the eaves of their houses to air-dry for three or four days. The meat is fragrant and juicy, and the taste is not like the usual smoked meat. It tastes fragrant and not pungent. The fresh spring bamboo shoots, with the help of a little saltiness from the wind-blown meat, are refreshing without being too plain.

Ingredients

Choose pork belly with skin. Although I don’t like fatty meat, the fat is needed to make it taste smooth after being salted, so the fat can be a little thicker. After buying the pork, be sure to remove all the hair that has not been removed from the pork skin.

Marinade

About 40 grams of salt (it is best to use coarse-grained natural sea salt, and coarse salt for pickled products will make the taste more fragrant), an appropriate amount of peppercorns, an appropriate amount of white wine (with a higher alcohol content), about 8 grams of white sugar. If you like a strong taste, you can also prepare 3 grams of cinnamon, 1 gram of star anise, 1 small piece of clove, and an appropriate amount of dried chili peppers, mix and crush them. Add the fried pepper and salt later. Because I can’t eat too many spices and I think the taste of pepper and salt is already very fragrant, I only used Sichuan peppercorns and salt.

Pickling

Put salt and peppercorns into a pan and dry-fry until the peppercorns have a strong aroma, then remove from the heat. When the salt is no longer hot to the touch, add in white wine and sugar and stir evenly to make the marinade for the meat. While the marinade is still warm, spread it evenly and carefully over the meat. The marinated meat should be placed in a clay jar. If you only make a little bit for yourself, you can put it in a fresh-keeping box, press it tightly, cover it with the excess marinade and pour in a little white wine. Put it in the refrigerator to ensure that it is flavored. Turn the meat over every two days and pour out the water that seeps out. After 5 to 7 days of marinating, the meat will be flavorful. Rinse the meat carefully with clean water and hang it in a ventilated place to dry out the moisture. The salt-cured meat is ready.

edible

Wind-blown meat is a famous food ingredient, jokingly called "environmentally friendly bacon". Farmers rub salt on the meat, soak it in soy sauce, and then hang it under the eaves of their houses to air-dry for three or four days. The meat is fragrant and juicy, and the taste is not like the usual smoked meat. It tastes fragrant and not pungent. The fresh spring bamboo shoots, with the help of a little saltiness from the wind-blown meat, are refreshing without being too plain.