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腌制火腿能给肉类增添额外的风味、色泽和香气。腌制香料的主要成分有食盐、糖和硝酸钾,其中硝酸钾在腌制和浸封火腿的过程中起到防腐的作用。你还可以使用黑胡椒、红辣椒和丁香粉来腌制火腿。一般选择在天冷时腌制火腿,比如十二月或一月(或者南半球的六月和七月),这样才能保证腌制品的新鲜程度以及纯正的风味。
步骤
小提示
- 如果你喜欢,也可以在腌制之后烟熏火腿。把火腿包装拆开,用硬毛刷去掉腌制调料和霉菌,然后用冷水冲洗。烟熏的温度不能超过32摄氏度,要用木屑或者硬木材来烟熏火腿。烟熏后再陈化火腿。
- 陈化之后烹调火腿。同样地,你要除掉表面的调料和霉菌,然后再进行油炸或焙烤。
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警告
- 腌制火腿时,不要用塑料纸或蜡纸来包装。这两种包装纸会保存水分,促使霉菌滋生。同样地,也不要把火腿存放在地窖或者地下室。
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你需要准备
- 约1kg无碘盐
- 约0.5kg白糖或红糖
- 1个大碗
- 约30g硝酸钾防腐剂
- 约120ml红糖(可选)
- 约30ml红辣椒(可选)
- 约60ml黑椒(可选)
- 火腿
- 包装纸
- 布袋
- 布
- 醋
- 蔬菜油
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