Marinate in the fridge 3 days then to convection oven at 150F to dry couple of hours, very easy to make. I added red wine for color. More salt is good, but for health reason....better to use less. Stir fry with any vegetable --->> delicious.
I cut bacj salt as well. It is a great idea to use red wine to color it. I also mixed some "liquid smoke" into alcohol before adding it to the soaking liquid.
I will try to dry it in a oven like you did. Ha..what a good idea. Thanks for sharing.
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Ming,
You are very welcome. It looks like made by a pro. haha. I am very impressed.
I made another batch last week...and added a bit of it in my radish cake recipe.
My experience is that salt helps the spices to soak deeper into the meat. If I cut back salt content the flavor and color won't be as good.
Marinate in the fridge 3 days then to convection oven at 150F to dry couple of hours, very easy to make.
I added red wine for color.
More salt is good, but for health reason....better to use less.
Stir fry with any vegetable --->> delicious.
I cut bacj salt as well. It is a great idea to use red wine to color it. I also mixed some "liquid smoke" into alcohol before adding it to the soaking liquid.
I will try to dry it in a oven like you did. Ha..what a good idea. Thanks for sharing.
飛劍兄, 好厲害, 看起來好像餐廳裡賣的臘肉.
It is made of American pork that you don't get in Taiwan. LOL
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