Introduction:
Bacon, commonly known as bacon, is a kind of pickled product that eats meat. It is a folk food, and its taste remains unchanged every other year. To be fair, Guizhou is the only patent of southern bacon. Why do you judge like this? First of all, ancient Guizhou has high mountains and dense forests, poor and bitter, and many seedlings. Animals shot by hunters cannot be released for a long time without curing. Therefore, ethnic minorities have created ways and means to preserve animal meat with salt, and then store it by smoking, which can be eaten all year round. Emperor Hongwu of the Ming Dynasty ordered the troops to go south to Yunnan and Guizhou, and the troops from the south of the Yangtze River stayed in Anshun, Guizhou after the war. Soldiers learned the indigenous method of making preserved meat with seedling cells, and then rubbed the court food technology and formula in the south of the Yangtze River into the soil, so there was a saying that "eat in Anshun and wear it in Guiyang". I am a descendant of Fengyang Tunjun in Anhui. From an early age, I watched my elders kill pigs, put cattle and bacon to make blood tofu, and helped my mother make a fire and bacon. I kept the fire on the brazier alive and added firewood, and learned a lot of unique skills. Here are some ways to make bacon.
First, practice
Cut the newly slaughtered pork into pieces, punch holes, tie it with palm leaves or thin wire and hang it. While the pork is still warm, put it into the pot and knead it repeatedly with salt powder, and marinate it with salt water for at least a week. Remember, pork can't be cured without cooling, and it needs heating to let the salt penetrate into the taste. The salt must be fried in the pot first, the hotter the better. Add pepper powder, spiced spices, star anise, dried tangerine peel, Eucommia leaves and other spices when frying. Then wait for seven days, don't be afraid of the salty taste. The salty taste can only be preserved for a long time after it is completely salted, and it is easy to rot and deteriorate when it is light.
Second, smoking.
Don't think that bacon is only smoked with firewood. The darker the smoke, the better. The correct method is that the first step is to smoke with open flame, slowly absorb water vapor, and make the appearance of meat turn from white to yellow, and then make cigarettes with non-toxic and harmless wood, such as cypress, green bar and Yang Huai. Never use pine, fir, willow, bamboo, sumac and other materials to make firewood and smoke. These firewood contain inedible toxic oil juice or bitter taste. If they are used indiscriminately, all the bacon will be discarded. It is best to use the roots or rhizomes of miscellaneous trees and shrubs such as bluegrass, peaches and plums, and Yang Huai. If possible, it is best to dry the sugar cane skin, peanut shells, sunflower seeds and walnut shells that you usually eat and collect them for later use. When I was a child, I used rice husk. Its smoke is non-toxic and tasteless, and its open flame is mild. Suitable for light smoke and slow smoking, so that bacon slowly turns brown in appearance, and the meat is white and transparent, even if smoked to the heat.
Third, cooking and standard eating methods.
Smoked bacon is red and black in appearance and salty enough to cook. When eating, soak it in hot water for a long time, gently wipe it clean with silk pulp, put it in boiling water for ten to twenty minutes, scrape off the fur before cooking. When cooking, try to taste the salt first. If the salt is too strong, change the water several times, absorb the salt with clear water, pour it out, and then add water to boil it. Usually you have to cook until you can pierce the skin with a little poke with chopsticks. This is called thorough cooking. But you can't cut it out of the crock and serve it on the table, because the meat heart is not necessarily cooked piece by piece. You must cut it into thin slices with a kitchen knife and steam it on a plate before eating it. Hunan and Guangxi eat one by one. Although it is full of mouth, it is enjoyable, but it tastes too barbaric and will be full of oil. The way we eat in our hometown is to cut as thin as possible. The width is as big as a child's palm, and it is black and white. Serve with semi-circular blood tofu and eat together. Delicious and elegant.
Fourth, save.
Bacon Bacon, as its name implies, is a dish in the twelfth month of winter. Rural folk customs, before the eighth day of the twelfth lunar month, celestial bodies were still in the water supply period, and after the eighth lunar month, the climate went down. This is the best time to pickle bacon. Why is the bacon sold in the supermarket not delicious now? First, the meat quality is mostly feed pigs; Second, mass production, assembly line operation, large amount of salt and spices; Third, fireworks smoking is not in place, even the name is bacon, as rough and powdery as zombie meat, or the skin is chewy, or the meat is difficult to cut evenly. My experience is that if the bacon is real, unless it is processed by myself, it is usually eaten on the Lantern Festival, and at most Tomb-Sweeping Day will do. After Tomb-Sweeping Day, when the weather comes to spring, green mold will grow on the bacon that has broken the fire. After the Dragon Boat Festival, maggots will be born, and they will be thrown away if they can't finish eating. However, my experience in preservation is that bacon smoked in winter months is not easy to deteriorate as long as it is placed on the fire. When I was the director of a chemical plant, I was far from home. In order to eat bacon sausages all year round, I will ask my workmates to help me make a simple thatched hut out of wood in the Woods outside the office building. I'll marinate a local pork weighing about 200 Jin a year myself, and put black charcoal made of miscellaneous wood or green bars next to it, as well as firewood from Eucommia ulmoides and Yang Huai, and the fire will rise every once in a while.
Fourth, warning.
Smoked bacon is a method of preserving food created by ancient working people in an era without refrigeration equipment. The south can, and so can the north. It's just that there are many mountains and dense forests in the south, and there are many kinds of firewood, which can be taken everywhere. In the north, except for straw, corn and oranges, most of them are poplars. Fire is used to burn kang for heating, while in the south, fire can be used to cook rice and bacon. Therefore, it is not necessary to make bacon in the southern region, but depends on the conditions of the materials. The reason why bacon products on the market dare not eat now is that some merchants use building materials and firewood removed from old houses as fuel. These old building materials are rich in chemical coatings. Eating it is easy to get sick, which is why modern people do not advocate eating more pickled products. My personal Jane, where you can't cook bacon yourself, you'd better eat less or not. Because smoked bacon, you can't judge its quality with the naked eye, and you can't judge what material it is smoked with. For the sake of health, it is better to eat more fresh meat! Look at my desk, and you will know how to make bacon sausage with vegetables.
Smoke is the main thing. ...