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Xiangxi bacon, spicy or salty, is favored by Changsha consumers because of its delicious taste. The practice of bacon is relatively simple and primitive. Cut fresh pork into long slices, each weighing 3 to 5 Jin. Then stir-fry the salt in the pot and add the right amount of pepper powder. Wipe the bacon piece by piece with salt; Then marinate them together in wooden barrels. After about a week, I took the meat out of the bucket and hung it on the fire pit for smoking. However, in a few days, the white pork will slowly turn yellow. When it finally turns golden yellow, you can take off the meat, pat the dust clean and 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 more fragrant it tastes.
Brief introduction of Xiangxi bacon:
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.