Dry salting method

...The blood is squeezed out in the same way as for ham. Salting is generally done using the dry salting method, where a mixture of 3-6% salt by weight, 1-2% sugar, 0.3% saltpeter, 0.01% nitrite, and 0.5-1% spices is rubbed into the surface of the meat and left at 3-5°C for about 3-4 days per kg of meat. Excess salt is removed by rinsing with water, and the meat is dried at 30°C for 2-5 hours, and then smoked at 30-40°C for 12-24 hours.

*Some of the terminology used in reference to the "dry salt weeding method" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…血絞りはハムと同じ要領で行う。塩せきは一般には乾塩せき法を用い，肉重量の3～6％の食塩，1～2％の砂糖，0.3％の硝石，0.01％の亜硝酸塩，0.5～1％の香辛料の混合物を肉の表面にすりこんで，肉1kg当り3～4日間くらいの割合で3～5℃におく。水洗いで過剰の塩分を除き，30℃で2～5時間乾燥後，30～40℃で12～24時間薫煙する。…

※「乾塩せき法」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報