已說了最基本的麵食及包，那當然要肉類配搭才完美。 但在香港很多人也只會買來腸仔、午餐肉等等去吃，那實在太不健康。
We talk about pasta and bread in earlier posts, but better having it with some curing meats, then more perfect, right? In Hong Kong, many people will eat with chicken sausage or spam, etc, it really unhealthy meal.
其實很多人對醃肉不健康有一個錯誤的觀念，當然，你在超市買回來的一定不健康，因為在醃製的時候，工廠為了保持肉類的保鮮期會加大鹽的分量，又加入亞硝酸鹽以確保肉類的顏色，再加入人做調味劑，所以不論是包裝或超市內的熟食切肉也是一樣不健康的。
Curing meats are unhealthy food in most of the people’s mindset, if you buy from supermarket, yes, of course, it is unhealthy, it’s because all factories are added large amount of salt for curing meat that can extend it’s freshness, and also add sodium nitrite (pink salt) to ensure the colour of the meat and artificial flavourings. No matter package one or from Deli department.
在外國其實很多人也會自製醃肉，不會在超市買現成肉。可能你會說，外國的屋這麼大，當然可以自己做吧！ 但說真的，只要有雪櫃，你也可以自己做，不需要太多地方。
In fact, there are many people made their own cured meats in foreign countries, not prefer to buy in supermarket. Well, maybe you will think that they have a big house, of course they can do it. However, just use some space for your refrigerator can do so.
其實做醃肉很簡單，只是要比較耐心地去等待，有些肉類可以醃好就直接享用，但大部份醃肉後也需要煙燻、蒸或煮過才能吃；之後幾篇小編會逐一講解。
Actually curing is very easy, but you have to be patient for waiting the curing occurred. You can enjoy it after cured for some meats, but most of the meats have to do smoking, steam or cook afterwards, I will deeply talk in individual posts later.
醃肉有兩種方法 ：乾醃及水醃。乾醃只是用粗鹽及／或其他調味料直接塗在肉上；而水醃則利用一鍋水，加入粗鹽及其他調味料，把肉浸在調好味的鹽水內。兩者也一樣效果的。
There are two curing methods : dry cure and wet cure (brine)。Dry cure can use salt and/or with other flavourings; wet cure (brine) require to use a warm water with salt and other flavourings, but both are the same results at the end.
講到醃肉的鹽，在外國普遍公認一個品牌用來醃肉是最好效果的，在香港大型超市也可容易買到，一盒HK$4x可以用好多次了。而醃肉用的糖只會用蔗糖來做的
About the curing salt, the best is kosher salt, you can easy to find in high grade supermarket in Hong Kong, only HK$4x, but can use many times. On the other hand, we only use brown sugar or raw sugar for curing.
有兩點很重要的，讀者一定要緊記。第一、在醃肉前要徹底清潔雙手、所有用具及地方以確保衛生。第二、就算讀者是餐廳老闆也一樣，自製醃肉是不能出售或給客人享用，除非你的餐廳或地方領有"工廠製造牌照"，否則只可供個人或家人/朋友分享之用途。
There are two very important points that you have to aware of. First, clean your hands, all the equipments and utensils throughly before process curing to make sure the food hygiene. Secondly, even you are operating a restaurant, unless you have the "Food Factory Licence", otherwise, all homemade meats not allow for sale or provide in your restaurant, only can be enjoy the food yourself and/or share among families and friends.
溫馨小廚 