Tujia Restaurant: The bacon made in Xiangxi has a unique flavor. Bacon smells inside and outside. Cooked slices, transparent and bright, mellow taste, fat but not greasy.
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Brief introduction of Xiangxi bacon:
Xiangxi bacon is spicy, salty and fragrant, which is favored by consumers. The practice of bacon is relatively simple. Cut fresh pork into long pieces, weighing 3 to 5 years in A Jin. Stir-fry the salt in the pot and add some pepper. Rub it with salt piece by piece; Then marinate them together in wooden barrels. After a week or so, the meat was taken out of the bucket and hung on the fireplace for smoking. However, in a few days, when the white pork slowly turns black and finally turns golden, you can take off the meat, pat the dust clean, put it into the millet in the warehouse one by one, and the bacon will be ready. The bacon made in this way can be preserved for two or three years. And the longer it lasts, the better it tastes.
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The traditional manufacturing method is as follows:
1. processing cycle: generally from winter solstice to spring, that is, from February 23rd to February 6th in Gregorian calendar, the processing cycle is about 40 days.
2, raw material preparation: salt, pepper, spiced powder right amount.
3. Pickling salt and pepper powder: mix salt and pepper powder with meat, salt, pepper and spiced powder according to the ratio of 100: 2: 2: 1. Wipe the slaughtered pork with salt and pepper powder as soon as possible, put it in a vat for pickling, put down the large pieces of meat strips, put the small pieces and thin slices on them, cover it with a board or film after filling, and don't turn it over. The curing time is 5 ~ 7 days, so that the salt and pepper powder is fully dissolved and attached to the meat strips.
4. Smoked and roasted: hang the marinated meat strips on the clothes rack above the fire pit and spread from the center of the fire pit to the surrounding areas. The meat slices are about 0.2 m ~1.6 m high from the fireplace, and they are dried by the hot smoke generated by farmers cooking and burning firewood on the fireplace in winter. The times of drying are suitable for natural cooking and heating, drying at night, alternating cold and hot. Generally, the smoking and drying period is 30 ~ 60 days, and the fuel is firewood forest, timber forest, sawdust, dead cake, chaff and so on. Don't smoke with garbage or waste paper scraps or plastic film. When smoking and baking, the flame should not be too large and too fast to prevent external dryness and endogenous. Bamboo curtain or agricultural film fence should not be used around the meat strips. The meat strips hanging in the middle can be exchanged.
5. Off-shelf storage: After one or two months of smoking and baking, the meat strips gradually lose water and dry, and the color changes from white to brownish red. You can eat it at this time, or store it off the shelf. In order to prolong the eating period and ensure the authentic and delicious bacon, the following four methods can be used for storage: first, the smoked strips are hidden in grain piles or chaff; Second, hide them in sawdust; Third, hang them on a ventilated and dry wall; Fourth, wrap it in straw and put it in a dry place.
The origin of Tujia bacon;
Almost all Tujia and Miao people living in Xiangxi can cook bacon. This is a delicious dish with a unique taste.
Every year in the twelfth lunar month, it is the season to make bacon. These days, the howling of pigs came from time to time in the east village and the west village. Everyone killed all the big fat pigs that had been fed for half a year. Except for some meat to eat in the New Year, all the others were made into bacon to eat next year.
Tujia people love to cook bacon. In addition to the delicious bacon and long storage time, it may be related to the fact that Tujia people live in remote places and can't go to the market to buy good dishes as soon as guests come. With bacon, once guests come, you can entertain them at any time. So the habit of making bacon has been passed down from generation to generation.
Bacon made by Tujia people can be used not only to bring guests, but also as a gift for visiting relatives and friends and connecting feelings. On holidays, people always take bacon to visit relatives and friends. Especially those young men, whenever festivals come, they always take bacon to visit their parents-in-law, so as to win the favor of their girlfriends and the whole family.
Nowadays, the bacon made by Tujia people has a new use. They took it out of their homes and put it on the market, which has become a hot commodity. Bacon, a unique delicacy, is indispensable in all kinds of restaurants and hotels.