Monday, February 4, 2013

home made smoked ham 家庭味的腊肉

home made smoked ham: almost a month working & waiting. Looooove it! So proud to call it a big success! Began on 1/10, try first piece 2/3.

家庭味的腊肉
第一次做腊肉。有趣,一点麻烦,太多等待,十分成功,万分得意!



我多聪明啊:做腊肉先查天气预报!今年暖冬。要候到接连几天冷空气也不是容易的事。过了冬至,机会就来了。三天后降温,这就先放冰箱腌起来:酱油,二锅头,盐,糖,胡椒,五香粉没有,就把八角花椒陈皮打粉来用。三天两头翻转一下,腌入味了。
腊肉最让我忐忑的是试味:腌过的味和风干了醺过后肯定是不同的,所以这时候试味也不准,就干脆不试。一等过三周,实在是煎熬。下次,还是得试试...
3 days marinate with soy sauce, sugar, wine, salt, pepper, and herbs. Keep in refrigerator, turn each side every day for even marinate.


(还要再赞一句)我多聪明啊:穿肉的利器:奶酪刀!棉线放刀尖的口间,实在够方便的!穿针啊锥子啊,都不用啦。
poke string through with cheese knife! Great use for this free sample knife seats in my kitchen drawer for years...
 
 
 

 



 
 
这是醺过后的模样!
风干是烦琐的事:白天放二楼阳台,风和日丽的。晚上却怕有小动物来野餐,得收回到车库。每天一早一晚楼上楼下的锻炼,也是要记性的活儿。
 
After wind dried for 20 days, smoke with dry sugar cane, tea, and sugar. The aroma is fantastic, I kept them in my garage over night, specially enjoy the very moment every early morning walked in the garage ----- heavenly great smell!
 
 
 






腊肉总是肥的好啊。为神么哩?是油滋滋的沁沁的脆脆的口感呵。其实现在减肥,发现瘦的也有独特的滋味,细细咬来,肉香,有咬头。
终于尝到口味,还行,调味不错。可惜,又没有记量,下次一样担惊受怕再来一次!
crispy fat part, chewy on the lean. Rice catch all oil, and the skin is great taste as well. My kiddos love this chemical free, non supermarket produced ham!






我觉得没有比这一锅更香的饭啦!