Pickling. Bury the pork leg in sea salt for a period of time, and stop curing and dehydration for 7- 10 days. The specific time varies according to the weight of the pig leg. During this process, the temperature of the pig leg was kept at 65438 0-5 degrees Celsius.
Wash your legs and hold on. After pickling, wash the salt off the pig's legs with chicken wings. Place it at 3-6 degrees Celsius for 30-60 days to make the salt evenly distributed in the ham.
Air drying and aging. Let the pork legs dry naturally, and the temperature and humidity in this process are mainly controlled by ventilated windows. The air-drying period is 6-9 months, and the temperature is between 15-30 degrees. At this point, the pig leg will continue to dehydrate, and the soaking process of oil in the muscle will begin. Composition of final flavor of ham.
After ripening. Hang ham for 6-30 months. Temperature 10-20 degrees. The flavor of ham is finalized. The whole process took 12-48 months. Look at the production technology of Jinhua ham again;
Cutting and resting. Before curing, it is necessary to clean the appearance of pig legs and make them into a so-called "pipa shape". Pickling. The optimum curing temperature is 8℃, the curing time is as long as 35 days, and salt needs to be added 6 or 7 times in the curing process. Wash and dry. Soak the cured ham in clear water, knead it, and then dry it in the sun for dehydration.
Plastic surgery. Jinhua ham has high requirements on appearance. In addition to setting before ripening, it needs to be set many times after drying and before fermentation. Suspension fermentation. Put the pork leg into the room for fermentation, which usually lasts for 6-8 months. Winter legs can be fermented until the middle, and the rest is in September, 65438+ 10.