How to make Luchuan pigs:

Selection of raw materials

For Luchuan pigs, choose Luchuan piglets that are 1 month old and weigh about 7kg. .

Pretreatment

After slaughter and disembowelment, the pig carcass must first be trimmed. Use a knife to remove excess meat from the edges and surroundings of the pig carcass. Then lay the pig body belly up and spread it flat on the chopping board. Use a knife to cut the pork into 3 to 5 cm cubes. Do not use too much force to avoid scratching the pig skin.

Dividing it into small pieces not only prevents uneven temperature during baking, but also makes it easier to pickle.

Ingredients

The delicious Lucchuan cured suckling pig has strict requirements on the ingredients. Before the ingredients, prepare 100ml, 500ml, 1000ml measuring cylinders and stainless steel containers for the finished ingredients. Use an electronic scale to weigh the ingredients. . The ingredients for cured pig include 30g salt, 60g sugar, 10ml koji wine, 15ml soy sauce, 10g licorice powder, 10g sand ginger powder, and 0.1g sodium nitrite. The sodium nitrite should be diluted 1000 times with water when used.

Marining

Pour the evenly mixed ingredients onto the surface of the pig body in the marinating basin, and rub gently to allow the ingredients to penetrate evenly. Then put it in a low temperature room, adjust the temperature to 3 to 10 degrees, marinate for 6 hours, and turn it every 2 hours.

Putting it on the shelf

The purpose of putting it on the shelf is to shape it and facilitate baking. Use iron wire to fix the marinated suckling pig on the oval iron rack, fixing it in 7 parts, respectively. It has 4 legs, the head, the left and right sides of the pig's belly. After the racking is completed, rinse the back of the pig body with clean water, clean it and hang it on an iron stand to dry.

Coloring

After the water in the pig skin is dried, it can be colored. The coloring is for the color treatment of the pig skin. The coloring uses dark soy sauce as the raw material and uses a brush. Apply dark soy sauce evenly on the pig skin, paying attention to the ears and wrinkles on the legs. Allow to dry after coloring is complete.

Baking

The dried pig body already looks pretty. Now it’s time to enter the key step of baking. The temperature and time should be controlled during baking. To be precise, the pig carcasses should be hung neatly in the roasting room, the distance between the front, back, left, and right of the pig carcasses should be 8 to 10 centimeters, and the temperature should be 45 degrees to 60 degrees. The entire baking process takes 120 hours.

After baking for 6 hours, take the pig carcass out of the oven and dismantle the rack. At this time, the pig carcass has been shaped, but it is not very hard, making it easy to dismantle the rack.

After dismantling the rack, continue baking. When roasted for 120 hours, the pig body has turned reddish brown, and the waxy aroma is rich and tangy. At this time, the wax pig can come out of the drying room.

Cooling and packaging

The waxed pigs leaving the drying room must first be hung on a cooling rack for natural cooling.

Before packaging, the bacon should be trimmed again. The bacon should be leveled by hand and the irregular fat around the pig body should be removed with a knife. This can not only achieve the purpose of beauty but also prevent the hard dry meat from being punctured. Packaging bags. The finished waxed pigs must be vacuum packed.

Put the wax pig flat into a special food vacuum packaging bag, use an electric inflatable automatic packaging machine to evacuate the air in the bag and seal it. Printing the production date is also an indispensable part of the packaging. Use an automatic coding machine to Print the production date on the seal, put it into the outer packaging bag, seal it and pack it, and wait for factory inspection. In this way, Lu Chuan's waxed pig making process is completed.