自製醃肉及煙燻篇- 風乾鴨胸火腿 (HOMEMADE CURING AND SMOKING – Duck Breast Proscuitto)

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在香港,小編估計比較少人聽過或食過,因為很少食店會供應,而超市也沒有這食品,但在外國卻很常見,甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.

 

風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的,醃製需時1-2天,而風乾只需2-3星期就可以了。
Duck breast proscuitto is … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 煙肉 (HOMEMADE CURING AND SMOKING – Bacon and Pancetta)

對不起,這麼久才能寫這篇文章,小編住離島很難買到所需食材,所以有時間才可以去買。

I’m so sorry that this is a very late post since I’m living in Outlying island, it’s not easy for me to go buy ingredients.

 

在這篇,小編也想回應早前世衛把加工肉類列為1級致癌物,大家不要被世衛所說而恐慌,他們所指的是工廠製造的加工肉類,小編之前也說過,工廠為保持肉類的美觀,會加入硝酸鹽、亞硝酸鹽和味增劑等人工化合物,在醃肉過程中,肉類的吸收及經過轉化後,就成為致癌的重要原數,所以我們自家製的,沒有加入這些人工化學劑的肉類,在醃製過程中,注意衛生、溫度、濕度及醃製份量,那麼食用就會安全的。其實自家製醃肉的過程,鹽及糖的作用是把肉類的水份排走,防止細菌滋生,香料則給味道而已。至於煙燻,一般用燒烤爐或室外煙燻爐是用炭把木材燃燒,才得到木材的獨特香味,在炭上烤肉,不加入木材煙燻,本已容易致癌,但小編介紹的煙燻是沒有炭的,只是在爐上加熱,把木材帶出其香味,而溫度亦比較直接煮食為低,所以讀者也是安全地製作肉類的。

In this post, I also wanna talk a bit about WHO’s just announced that processed meats caused cancer, however, don’t panic about this, WHO’s actually meant processed meats made in factory, as … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

煙燻牛肉所用的是牛腩部份,小編好不容易地才找到一間高級超市有售,希望讀者可以比較容易找到吧。可是每次出外很費時,為了今次的示範,小編只在附近的超市買回來,雖然體積不適合用來做,但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

 

其實所有醃肉過程也是一樣的,只是調味有點不同而已。由於地方的限制及衛生問題,小編建議讀者使用乾醃的方式,由於肉類會慢慢出水,其後也會自然轉為水醃的。

All curing meats method are the same, just … 閱讀更多 Read more...