Soy sauce cured meat is usually marinated for a few days

Soy sauce cured meat usually needs to be cured for 3 to 7 days, depending on the size of the meat pieces, the curing temperature, and personal taste preferences. The pickling time of soy sauce cured meat is closely related to the thickness of the meat pieces. Thinner meat slices or strips are usually marinated for about 3 days before they become flavorful, while thick meat pieces such as pork belly or pork leg require 5 to 7 days to fully absorb the sauce. During the pickling process, the saltiness, sugar content, and other seasonings of soy sauce gradually penetrate into the flesh fibers, making the meat firm and flavorful. It is recommended to choose ceramic or glass materials for pickling containers and avoid using metal containers to prevent chemical reactions. During the pickling period, it is necessary to flip the meat pieces daily to ensure even contact with the sauce, while checking for any signs of spoilage. The pickling time in high temperature environments during summer can be shortened to 2 to 3 days, but it needs to be refrigerated to prevent spoilage. When the temperature is low in winter, it can be extended to more than 7 days, but exceeding 10 days may result in overly salty meat or overly woody texture. For special flavor requirements such as making cured meat or dried meat, the pickling time can be extended to two weeks and combined with air drying techniques. If white film or odor is found on the surface of the sauce during the pickling process, it should be stopped immediately.

Meat products that have been marinated can be refrigerated for about a week or frozen for a month. Before cooking, it can be briefly soaked in clean water to remove excess salt on the surface, suitable for cooking methods such as steaming, frying, and baking. Patients with hypertension or kidney disease should control their consumption, and children and pregnant women are advised to choose fresh meat instead of pickled foods. Homemade cured meat must ensure that the ingredients are fresh and the containers are disinfected to avoid the risk of microbial contamination.