How much salt should I put in the pickled chicken and how long should I marinate it?

The curing method of preserved chicken is basically the same as that of preserved meat. Chicken legs, duck legs and whole chickens can be used in the following ways.

Take 500 grams of chicken legs as an example, the operation is as follows:

Step 1: Stir-fry 50 grams of salt with appropriate amount of pepper. The amount of pepper is more casual. According to personal preference, it is not difficult to stir-fry the salt until it is a little yellow and smell the fragrance of pepper. Then shovel salt and let it cool.

Step 2: 500 grams of chicken leg meat need not be washed, which is easy to deteriorate. Make a few cuts on your leg and rub it with high-alcohol liquor, which is equivalent to anti-virus. Then rub it with fried salt for a while before it tastes good.

Step 3: Put all the chicken legs in a sealed container, which can be covered with plastic wrap in a bucket, preferably in a ceramic jar and sealed with water. Marinate here for 5 to 7 days, depending on the climate, and turn the meat every two days.

Step 4: hang the meat, put it on with a rope, hang it in a ventilated place and dry it. If it is directly air-dried, it is wind-blown bacon. If it is smoked with branches such as pine and cypress, it is bacon.

Our family prefers steaming. Put the dried shredded radish at the bottom of the bowl, cut the bacon into small pieces and cover it with shredded radish. It's steamed in water. It smells super good. You can also eat fried green peppers and directly boil them in white water. Many ways to eat them make your mouth water!

In fact, the production of preserved chicken is not complicated, but there are two points to pay attention to. One is whether the salt is put in place and the amount of salt is appropriate, and the other is whether it can be dried as soon as possible before deterioration.

The practice of air-drying chicken 1. After a chicken is slaughtered, its internal organs are taken out, washed and dried.

Second, cut the abdomen of the native chicken with a knife and connect the backs. Lay it flat on the chopping board, buckle the lungs and flatten the chicken.

Three, in the chicken breast, chicken thigh and other fleshy places with a knife to draw two. Then, spread the salt evenly on the chicken and massage for a few minutes to let the salt melt.

4. Hang the chicken covered with salt in a cool and ventilated place to dry for about 20 days (the drying time depends on the weather, and if it rains for a long time and the air is humid, the drying time will be extended). When the chicken is air-dried, the fat will be waxed, and when it is pressed by hand, the meat will be slightly soft.