如何保持與咸牛肉

Salt-preserved beef is a technique that has been used for centuries to store beef.鹽，腌制的牛肉是已使用了幾百年存儲牛肉的技術。 The salt used on the beef dries the meat by absorbing the water and kills microbes in the meat, keeping it safe to eat.肉牛肉乾燥吸收水和鹽殺死肉中的微生物，保持安全食用。 Preserving beef with salt became less common after refrigeration and freezing techniques were invented, but it is still possible to do on your own.維護與咸牛肉變得不太常見的製冷和冷凍技術被發明之後，但它仍然是可以自己做。 Because the meat has to stay at a cooler temperature to prevent rotting, it is important to have a temperature-controlled room available.由於肉留在涼爽的溫度，以防止腐爛，重要的是有一個溫度控制的房間。

Difficulty:難度：

Moderate中度

Instructions 說明

2. 1 1

   Rinse the meat and dry it with a towel before salting.肉洗凈，用干毛巾前鹽腌。

3. 2 2

   Rub a thick layer of coarse salt all over the meat.各地肉擦了一層厚厚的粗鹽。 You want to make sure the beef is fully covered with the salt and that it has been rubbed into any cracks or crannies in the meat.你要確保牛肉完全覆蓋的鹽，它已被擦到肉的任何裂縫或縫隙。

4. 3 3

   Use the string and hook to hang the meat in the temperature controlled room.使用字元串和溫度控制的房間，掛在肉鉤。 The room should be set between 55-60 degrees Fahrenheit.房間應設置華氏55-60度之間。

5. 4 4

   Dry the meat for 2 ? to 3 weeks, checking daily to make sure the room is staying at the temperature and the meat is not going bad.干肉的2歲半至3周，日常檢查，以確保房間是住在溫度和肉是不會壞。

6. 5 5

   Rinse the salt from the meat once it is preserved and store or cook as desired.沖洗乾淨的肉，鹽，一旦它被保留，並存放或烹調需要。

Ads by Google

推薦閱讀：