凝望着你，用俺如水的目光。透过氤氲的香熏，注视你笔直的背影。背影如脂，在俺的指尖下，光洁柔软，如豆蔻的肌肤未经岁月的涤荡。那穿越指下的馥郁，依稀传出经典的唱吟。
轻拂着你，不忍错过一寸方的肌理。复合的香茅吻出你些许的汗滴。汗滴如珠，述说出俺的期望，在你的身上。羞涩的暗红是你无语的告白，在薄明的晨光下若显若隐。 爱慕着你，用俺耐心的等待。感觉寒风中透出你的气息。气息里的恍惚，碰触俺魂梦中的桂树，和曾经青涩的记忆。俺安静地等你，是不安的心绪承载时间的湮浸。 （试用文字描述做五香腊肉的过程。） |
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姐姐真是高人啊:wdb17:
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带皮五花肉一块，先用米酒汁泡2天，再用炒过的五香粉、盐、辣椒粉、胡椒粉、花椒粉搓致出汗，用酱油泡上，两面共泡4天。用线吊在阳台上，风40天。蒸了吃。
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凝望着你，VV JJ, 用俺如水的目光。透过氤氲的香熏，注视你笔直的背影。背影如脂，在俺的指尖下，光洁柔软，如豆蔻的肌肤未经岁月的涤荡。那穿越指下的馥郁，依稀传出经典的唱吟。:wdb7:
轻拂着你，VV JJ, 不忍错过一寸方的肌理。复合的香茅吻出你些许的汗滴。汗滴如珠，述说出俺的期望，在你的身上。羞涩的暗红是你无语的告白，在薄明的晨光下若显若隐。:wdb24: 爱慕着你，VV JJ, 用俺耐心的等待。感觉寒风中透出你的气息。气息里的恍惚，碰触俺魂梦中的桂树，和曾经青涩的记忆。俺安静地等你，是不安的心绪承载时间的湮浸。:wdb23: 万千言语，无法表达俺的爱慕之心。你不是熏肉啊，你却最象熏肉，你是我的熏肉。:wdb17: |
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好文笔好方子，方子太费事，文笔俺收藏了。开心崇拜
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请问楼主，出汗的是五花肉还是您哪？:wdb24: |
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带皮VVJ一个，先用纯净水泡2天，再用炒过的五香粉、盐、辣椒粉、胡椒粉、花椒粉搓致出汗，用酱油泡上，...... 蒸了吃。
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死猪都能搓出汗来？ :wdb1: :wdb25:
那做好的熏肉会不会流口水呢？:wdb6: |
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今天什么日子？
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我来搅和来啦。
这种food process的方法叫做curing，或者说，这种肉叫做dry-cured pork。 |
超级崇拜.
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崇拜~
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我不是在找西班牙餐嘛？西班牙的黑猪火腿是很出名的，而且很贵，在多伦多好像只有一家有得卖，网上的网友抱怨说，都tmd怪加国的食物进口条例太严了。黑猪火腿的叫Jamon iberico,还有另一种便宜点的，叫Jamon serrano，这里卖的餐馆或超市就多点。但没有iberico那么珍贵。意大利方面的，类似的火腿叫proscuitto，也不便宜。 |
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知道了，我来跟你说。 |
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可惜。。。。。。。。。。。。。我不吃猪漏。。。。。
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腌猪肉的做法都差不多，除了凝视就是抚摸了
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这里是厨房吗？
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How To Make Prosciutto - Delicious Appetizer
During ancient times some unique and ingenious methods were developed for preservation of meat. In Europe pork is the meat of choice, producing a variety and acquired taste throughout the regions. Prosciutto is one of the best known and widely used as appetizer in most of the gourmet restaurants. It is sliced paper thin and served with variety of foods such as cheese, pickled vegetables, smoked sausages etc. It is commonly used as party favorite when serving wine or other alcoholic beverages. Simply put, Prosciutto is cured, smoked ham. To make Prosciutto start with fresh, whole pieces of ham. The bone should be taken out, but not necessary, as it will be easier to slice the finished product. The traditional method can take anywhere between 8 months up to 2 years for proper curing and drying. Smoking the ham is done in certain regions to provide added flavor as well as curing the meat faster. There are basically 3 steps when making Prosciutto. 1. Brining Place the pieces of ham in a large plastic container. Top it up with salt water, meat being submerged 2"-4". The amount of salt you should use is 2-4 cups per gallon of water. Make sure to use sea salt or pickling salt only. Do not use the table salt as it contains Iodine. The temperature should be 32- 40 F (0-5C). If the outside temperature is warmer, place the container in the refrigerator. Leave the meat in this solution for approx 3-4 weeks. Mix the ham occasionally to equilibrate all of the ingredients. |
2. Smoking
After 3-4 weeks rinse the ham under running cold water. Pat dry, and insert "S" hooks or piece of twine for hanging the meat in the smoke house. This method is for cold-smoking of meats. There should be very little heat, and lot of smoke being produced. Hot smoke is not desired for this process. To make a smoke house take 4 sheets of 4'X 8' plywood. Make a box making sure to cover the top. Cut the bottom 3' of one side using it as a door for the fire pit. Near the inner top secure a rod, broom stick will do, for hanging the meat. If added air circulation is needed drill some 1"-11/2'' holes near the top. Each day for 7-10 days start a smoldering fire in the pit. Use any type of hardwood you desire. Excellent flavors are obtained from fruitwood such as apple or cherry. You can use hickory, maple or oak wood. Just remember you do not want heat, only smoke. Once the color is golden brown, or the smoke flavor is sufficient, stop with the fire. 3. Drying and Curing This process takes the longest time. If the outside temperature is cold enough you can leave the meat in the smoke house for the drying. Cool fruit-cellars will suffice as well. The trick here is to have enough air circulation to dry the meat over 4-5 months. Once the meat is completely cured, consistent color throughout the ham without any red showing, it is ready to eat. Bon Appetit |
if you wish to make prosciutto do it in the winter and hang it from a rafter in your garage. You won't get arrested if you hang it in your kitchen either if you have a place. It does need to hang someplace for six months with air around it. After that it will keep nicely in your freezer. Modern conveniences make the preparation of prosciutto a snap.
Ingredients 1 fresh leg of pork about 10 to 12 pounds (have the butcher remove the ball joint leaving the rest of the leg bone in) several large heads of garlic 1/2 pound of peppercorns 3 pounds of salt large plastic bag big enough to hold the pork and a pan |
Directions
Grind garlic in food processor. You need enough garlic paste to spread generously over the whole leg of pork. Grind peppercorns in food processor. Dry leg of pork with paper towels. Spread a thick layer of garlic paste over pork leg on all exposed surfaces. Next pat the pepper thickly into pork leg over the garlic. Finally pat the salt the over the pepper. Be generous with all three applications especially the salt. You want the pork completely encased with the salt as thick as possible. Now you will have to put your leg of pork under refrigeration while the salt draws out the moisture for the curing process. Put the leg on a rack such as is used to cool baked goods and put the rack into a pan. Place the pan and pork into a plastic bag that you can close tightly and put the whole thing into the refrigerator so that the juices drip from the pork into the pan. Keep the pork on a slant propped against the refrigerator wall so that all the juices drain away. Check and drain pan if necessary. Keep the pork under refrigeration for about 32 days. Remove pork from plastic bag. Lay pork on a counter in a pan and cover and press with a very heavy weight for four or five days. Naturally every one who comes into your kitchen will ask what you are doing and will be very impressed. Don't worry about the pork spoiling as it has already been cured by the salt. It is now an Italian ham. After five days, wash the meat very carefully in several rinses of cold water. Wrap in cheesecloth and hang to dry for about five days. Grind more garlic in the food processor. Grind more peppercorns and place in a separate dish. Cover all exposed surfaces of pork with garlic paste. Next add a layer of pepper. Wrap meat in cheese cloth and tie or sew it neatly so that it can be hung for about six or seven months (the longer it hangs the better it is.) After hanging, unwrap your prosciutto and debone it. Remove the skin and as much of the fat as possible. It can now be cut into a couple of large chunks be stored wrapped airtight in plastic (double bag it with aluminum foil) in the freezer until you need it. Slice with a slicing machine or serrated knife using a sawing motion. Incidentally do not cut it so thin it tastes like cardboard as is the deplorable custom since the invention of the slicing machine. Prosciuto can be used as an appetizer, not only with figs as in our previous recipe, but with papaya, avacodo, asparagus,melon.and sandwiches. Bring it for picnics with some home made sour dough French bread. Use it to accent main dishes. |
竟然没有发现中文的痕迹
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终于看到中文了
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赶紧看看英文吧~~~俺看不明白廖
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我一定要求我儿子好好学英文，将来让他帮你翻译
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唔，黄瓜值钱
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刚从四川邮购了一些腊肉,腊肠, 还有一个大大的腊猪头, 当年货了, 试吃了一下, 绝了
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一身冷汗。。。
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:wdb16: :wdb2:
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四川腊肉
原料配方 鲜猪肉100公斤 盐7～8公斤 花椒0.1公斤 白酒0.15公斤 白糖1公斤 硝酸钠0.05公斤 混合香料0.15公斤 混合香料由桂皮3公斤、八角1公斤、荜拨3公斤、甘草3公斤碾碎而成。 制作方法 1.原料：选用经兽医检验合格的鲜猪肉。 2.整修：将鲜猪肉除尽猪毛，剔去骨头，按规格尺度割成长方形块。 3.腌制：先将盐、硝和其它配料拌匀。然后将拌匀的配料擦在肉和肉皮上，再将肉块放入缸内或池内，放时要皮面向下，肉面向上，最后一层皮面向上，肉面向下。码放整齐，以装满为度，并将剩余配料撒在缸面或池面上层。腌3～4天，翻缸一次，翻缸后再腌3～4天。冬至后立春前因气候较冷，腌的时间可延长1天，立春后气候稍暖，盐分容易腌入肉内，故腌的时间可缩短1天。待配料渗入肉内后即可出缸。出缸的肉要用清水洗净皮肉上的白沫，然后用刀尖在肉块上端刺一小孔并用麻绳结套拴扣，挂在竹竿上放在通风的地方，晾干水气后即可送入烘烤。 4.烘烤：烘烤时连竹竿送入烘房，由上层至下层，由里面到外面，一竿一竿挂好，竿与竿之间，肉与肉之间，均需保持一定距离。然后升火烘烤，开始火力要稍低，掌握在40℃左右，经过4～5小时后再逐渐升温，但最高不超过55℃，否则肉会被烤糊或流油，烤至12小时，肉皮呈现黄色时，即行歇火进行翻坑，将上层移下，下层移上，再进行烘烤，但温度要降低。整个烘烤过程约需40～48小时，待皮色已干硬，瘦肉内部呈鲜红，肥肉透明或呈乳白色时，即已烤好，连同竹竿从烘房中取出，挂于通风处散热后进行包装。 质量标准 长方形，带皮去骨，每块长27～36厘米，宽3.3～5厘米，重500～750克，颜色金黄，咸度适中，肥膘透明或乳白，具有腊香味。 |
色艺具佳，不禁口水横流
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腊 肉
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看到八路的腊肉的玉照廖，谢谢呀:wdb17: 。硝酸钠是啥？俺也不敢用硝:wdb13: 。看来俺的酱油用少了，如今有点财迷:wdb14: ......
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没七过四川腊肉，痛苦。
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你痛苦？俺才痛苦涅:wdb15: 。自打你说了意大利熏肉之后，俺就等着看后续:wdb14: ，花儿谢廖又开廖，你小子就只灌水了:wdb25:
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嘻嘻，不要看不起我们劳动人民。
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我去找了个意大利大婶联络了一下感情。
她说，他在家是自己做的，大致解释了一下步骤，还趁势摸了我一下大腿，告诉我，是要用大腿肉。 回来看了你的洋文帖子，跟她说的方法有出入的就是，她没说要放进冰箱，而你的帖子里，两个方法都有提到要放冰箱。 她说的方法是，大腿肉，用粗盐和胡椒挫，狠狠的挫，反复的挫，然后吊在cold cellar。我估计中国人家里的地库，很少有人间隔一间cold cellar出来，所以我估计，大部分人做这个没折。 她跟我说，到意大利人开的熟食店买整个的，划算。回家自己切片，分开真空包装。 我再找人问问有没有其他的方法。别催。 |
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不知道vivi当年是不是一直凝望啊凝望的。就变成斗鸡眼了吗？
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不过，我还是很喜欢你的小嘴儿的~
你在我心里永远的是那么美。。。。。。。。。。。 |
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微微安，朋友说在Vaughn Mills Mall里，有家Bass Pro Shop的，有很多smoking, curing这方面的器具卖，还有各种不同口味的木碎用来熏肉用的，有便宜的，也有贵的。如果你想多找一些这方面的东东，可以去看看。
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在Vaughn， 超巨大，自吹是最大的。
http://www.vaughanmills.com/static/n...Eo2fc4N9oc5l8a |
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能吃的
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楼上的意思是：炸铁雀儿？
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:wdb19: 炸乳鸽
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鹌鹑
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浴缸就可以了
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不用那么费事，把石头烧红了扔进去就行了
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要蒸的话，把带皮的WJ架空就行
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:wdb24: 这俩，一唱一和还挺起劲儿:wdb5: :wdb25: 。
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三人行，必有我师
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空心馒头，实心包子
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真美！！:wdb17: :wdb24: |