- put heavy string through one enc of each meat strip and tie into a loop
- cover each piece thoroughly with coarse salt and let stand in bowl for
3 days
- wash off salt under running water and let soak in pan of water for 1 hr;
hang to drain for 1 hr
- wrap meat strips in cloth; arrange side by side; place a board over them;
lay a heavy weight on top of the board
- change to dry cloth every 12 hrs; continue for two days
- hang to dry in cool, windy place for two weeks, or until meat is quite dry
- soak meat in chaimen for 2 weeks
- hang again for one week; it's now ready to eat
- store in pickling jugs, cover, and keep in cool place
- if it gets too dry, soak again in chaimen until it's soft enough to slice
|