Rural people smoke bacon, what kind of bacon is more fragrant with firewood?

Rural people smoke bacon, and the bacon smoked by pine and cypress branches is more fragrant, because the burning of pine and cypress branches will produce a lot of smoke, but because of the smoke edification, smoked bacon will be particularly fragrant.

Smoked bacon is a lot of people need to get during the New Year, because bacon is a symbol of the New Year's flavor, in Sichuan, Guizhou rural smoked bacon is generally smoked with cypress branches, and it is also smoked with the wood powder left over from the sawn wood, so that the smoked bacon is more fragrant and delicious.

Rural people smoke bacon, and the bacon smoked with pine and cypress branches is more fragrant, because the smoke from the pine and cypress branches has a unique pine flavor, and this aroma enters the meat and can make the bacon more delicious.

Camphor tree trunk firewood can not smoke bacon. Because the camphor taste of the camphor tree is not good for the human body, because the fragrance of the camphor tree is not an edible fragrance, it will affect the taste of the meat.

Toxic In addition to camphor, camphor wood also contains organic components such as alkanes, phenols, alkenes and laurace, which are toxic to the human body to varying degrees.

Bacon ingredients

In terms of raw materials, there are pork, mutton and its organs and chicken, duck, fish, etc., in terms of origin, there are Guangdong, Hunan, Yunnan, Sichuan, etc., because of the different parts of the selected raw materials, there are many varieties. Famous varieties are Cantonese bacon, Hunan bacon and Sichuan bacon.

Cantonese bacon is most famous for pork belly, which is made of pork ribs as raw materials through pickling and baking, and has the characteristics of strict material selection, fine production, golden color, neat strip shape, fragrant and mellow, sweet and refreshing.

Hunan bacon, also known as Sanxiang bacon, is the selection of thin skin, tender meat, suitable weight of Ningxiang pig as raw materials, through the cutting strips, preparation of accessories, pickling, salt washing, drying and smoking six processes processed, its characteristics are red and yellow skin color, fat like wax, muscle brown red, salty and palatable, fragrant, not greasy.

Sichuan bacon is cut into 5cm wide strips, and then pickled, washed and dried, baked, the finished product has the characteristics of red color, rich aroma, delicious taste and rich nutrition.

01 If you want the bacon to be smoked more fragrantly, you can add some fragrant materials to smoke during the smoking process, such as: pine and cypress branches, citrus peels, nut shells, or flavored seasoning supplies, such as: star anise, grass fruit, etc.

Traditional bacon is smoked with cereal rind or leaves and branches; Modern improvements are made with some flavored ingredients for smoking. If you want bacon to be smoked more fragrantly, you can add some fragrant materials to smoke during the smoking process, such as: pine and cypress branches, citrus peels, nut shells, or spices with aroma, such as:

Star anise, grass fruit, etc.

1. Pine and cypress branches.

The pine and cypress branches have a faint fragrance and are not flammable open flames, and the smoked pine and cypress smoke carries a small amount of pine and cypress oil, and the adhesion is also relatively strong, and the pork will leave a faint pine and cypress smoke fragrance after being smoked by the pine and cypress branches.

2. Orange peel.

3. Peanut shells.

Peanut shell is not easy to burn, easy to smoke, the main purpose of smoking bacon with peanut shell is to produce smoke, at the same time the peanut shell itself will also produce a more fragrant taste, with peanut shell smoking will be more fragrant.

4. Spices with fragrance.

If you want the bacon to taste fragrant, you can also add some fragrant seasoning supplies when smoking bacon, such as: star anise, grass fruit, etc., so that the smoked bacon is very flavorful and fragrant when cooking.

Different places have different characteristics, and there are also big differences in the materials used when smoking bacon in rural areas. In some places, bacon will be smoked with pork, salt, and dried cypress branches, and in some places, oat straw and corn straw will be used to smoke, and even melon seed shells, rice, and peanut shells will be used in some places to smoke bacon.

Smoked bacon is mainly carried out in the south of our country, the main popular places are Jiangxi, Sichuan, Hunan and Guangdong, mainly related to the local humid climate, generally in the lunar month, after killing the pig, will carry out the smoking of bacon. In some areas of Jiangxi and Hunan, local farmers generally soak fresh meat in salt water in advance, usually for about 2 to 3 days, and after the soaking is completed, it will be taken out to dry.

After the smoked bacon is dried, the farmers will choose a cool and humid weather, hang the pork at a high height, and the firewood and chaff will be lit under the pork. Generally, the time of smoking bacon will be very long, and the time may go through two or three days, until the final bacon is roasted on low heat until it drips oil, and the appearance is dry, so that the bacon has an attractive color and is full of appetite.

After the bacon is smoked, preservation is also a university question, when preserving bacon, drying is very important, must be placed in the sun to be thoroughly dried, the ultraviolet rays in the sun are disinfected and sterilized, so that the ventilated environment will accelerate the air drying of bacon, maintain its delicious meat. Of course, the progress of modern science and technology has also brought the refrigerator into the door of the public, if you need to store it for a long time, you can first clean the bacon, air dry the water, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, so that it can be stored for a few years.

1.Pine. Pine branches are the branches and leaves of pine trees, which are found in many places, and it is more convenient to cut them, and raw pine branches do not like to burn, which can raise a lot of smoke and can have the effect of smoking bacon.

The pine branches have a faint fragrance, and the smoked bacon tastes relatively fragrant. However, there is also a disadvantage of pine branches, and that is that smoked bacon is common.

2.Cypress branches. The cypress tree is also called the cypress tree in many places, because it also has a special fragrance, and the bacon smoked from the branches of the cypress tree is golden in color and fragrant in taste, and the key is that it is not very dark.

3."Hundred" branches. The hundred trees here are not cypress trees, but hundreds of "hundreds", that is, they are smoked without using a single material.

For smoked bacon, in fact, it is not only necessary to use cypress branches, pine branches, but also grain bran, peanut shells, walnut shells, etc., and generally use some sawdust and other things to avoid open flames and use smoke as much as possible.

Pine branches can be used when marinating bacon in rural areas, because pine branches have a fragrance, and the taste of smoked bacon is particularly fragrant. You can also use cypress branches, cypress branches to marinate the bacon with a special golden color, a special fragrant taste, and the color is not particularly black.

There are pine branches and cypress branches. I like to use some cypress branches when I smoke bacon at home. The taste is particularly delicious, and you will never forget it.

Sausage bacon is Sichuan's sausage bacon is considered pure, first of all, the marinating method: edible salt stir-fried, put the raw pork in a row and then sprinkle the edible salt on the top, rub hard and use a large wooden barrel to put the raw pork on a layer and add salt and then put the meat. After finishing, cover tightly and press with stones, about 7 to 10 days, hang the marinated pork on the roof beam, and then roast it, with ginger and cypress leaves, about 25 to 35 days of authentic bacon will become.

After the pig is killed, the raw pork is split into squares, each with seven to eight catties left.

Mix with the prepared Sichuan pepper star anise powder and edible salt on the fresh meat, and then put it in a large basin for four to five days, and after the edible salt and spices penetrate into the meat, drop it on the top of the soil kang with a rope, and burn firewood under the meat every day until half a moon is left in the ready, when you eat it, the taste is not bad, and the taste is much better than the sausage bacon made today. Generally, we use black soil pigs that are fed locally for about a year, and the meat texture is firm and umami and mellow. Local farmers generally feed pigs and vegetables, add a little cereals, and the water is of course natural mountain spring water.

In fact, where to go, my favorite is the pork belly, seven points fat and three points thin, a bite down to the sound of fat but not greasy. The practice of smoking bacon is to fry salt first, put the whole peppercorn grains in the salt and fry it together, put the pork skin facing down and burn it in the pot, then clean it and hang it up to dry the water, and then put the fried salt evenly on the meat, put it into the marinating vat for ten days, take it out and hang it in natural ventilation to dry the water, about five days up and down, and then prepare cypress branches, orange peels, citrus shells, peanut shells, put them in the bonfire and smoke them with a dark fire, at least one day of smoke, and the delicious smoked bacon is done.

After the fried pepper and salt are kneaded into the flavor, the skin is placed down and the meat is placed in the tile or porcelain vessel (not suitable for metal material equipment), and the skin at the top should be up and the meat is down, and pressed with great attention. In spring and winter, put it in a place that does not freeze, put it in a cool place in summer and autumn, marinate the chicken for 5 days, and turn it over once a day. After marinating, thread one end of the meat with a rope and hang it in a naturally ventilated location to dry until it dries.

First prepare an oven, then light some sawdust and put it in, and finally hang the bacon on it.

At the beginning of the Chinese New Year, it has been kept with a fire underneath, so that the meat can be guaranteed not to deteriorate and can still be eaten.

Smoked bacon can be smoked using bran, sawdust, etc., or it can be smoked with cypress leaves, and the bacon smoked with cypress leaves will have a better color and fragrance. When smoking, the meat is hung at a distance of 33cm from the smoked material for about 24 hours, and it is turned over every four hours. Smoked bacon can be packed in vacuum-packed bags and stored in the refrigerator.

Smoked bacon can be made using grain bran, sawdust, etc., or cypress leaves, which have the fragrance of leaves. Since you can't smoke bacon over an open flame, you can prepare an iron bucket or a discarded water tank, cover it with a wooden board, and smoke it slowly.

The meat is hung at a distance of about 33 cm from the smoked material and smoked for about 24 hours, during which time it is turned over every four hours. Smoked bacon is generally more common in rural areas, and due to the dense population in the city, it is not easy to smoke bacon.

Smoked bacon is red and black in color, and bacon smoked with cypress leaves will look better and will also exude a good fragrance. Smoked bacon can be hung in a ventilated and dry place for about 5 months, or it can be packed in vacuum packaging bags and refrigerated.

A homely recipe for smoking bacon.

1) Smoked bacon and fried vermicelli.

Ingredients: 1 piece of smoked bacon, 1 handful of sweet potato vermicelli, a little cabbage, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little Sichuan pepper, and a little dried chili.

Method: 1. Cut the smoked bacon into shreds, soak the vermicelli in cold water to soften and remove it, and then continue to soak it in hot water, and cut it slightly short with scissors. Shred the cabbage and set aside.

2. Stir up the oil pan, pour in an appropriate amount of it, pour in Sichuan pepper and dried chili pepper after the oil is hot, add the smoked bacon shreds and stir-fry, pour in the soaked vermicelli, stir-fry evenly, add a little salt, light soy sauce, dark soy sauce, and an appropriate amount of water to simmer.

Cook smoked bacon for a while.

3. When the water is about to dry, pour in the chopped cabbage, stir-fry constantly, and wait until the cabbage is raw before it can be taken out of the pot.

2) Stir-fried smoked bacon with garlic sprouts.

Ingredients: 180g smoked bacon 3 garlic sprouts.

Method: 1. Boiled water in a little pot, cook the smoked bacon until it is cooked, use a chopstick to pass through the meat to be cooked, and then rinse the smoked bacon with boiling water.

2. Cut the garlic seedlings obliquely into slices with a thickness of about 1 cm.

3. Cut the smoked bacon into thin slices, heat a pot, put the meat slices in and stir-fry, and fry until there is a slight oil.

4. Put the garlic white and stir-fry it together, after the garlic white is softened, put the remaining garlic seedlings down and fry them together, try it before starting the pot, if the taste is enough, there is no need to season again.

3) Smoked bacon and fried kale.

Ingredients: 1 handful of kale (about 200g), 50g of smoked bacon, 2 pieces of garlic, appropriate amount of ginger, 2 tablespoons of rice wine, appropriate amount of salt, 2 tablespoons of oyster sauce, 2 tablespoons of hot sauce.

Method: 1. Separate the stems and leaves of the kale and cut them into sections for later use.

2. Slice or shred the smoked bacon and soak it in water for later use (about 1 2 cups) to slightly dilute the salty taste.

3. Heat a pan with some oil, add kale stalks, fry until the surface is a little wrinkled, then add garlic (patted and chopped), ginger (sliced), smoked bacon, and stir-fry slightly.

4. Wait until the garlic is colored, add the kale leaves and stir-fry, then add the rice wine. Then add seasonings such as salt, oyster sauce, etc. to your liking.

5. Stir in the hot sauce before cooking.

Cook smoked bacon for a while.

Well, the above about the time to cook smoked bacon and several home-style smoked bacon production methods will be introduced to you here.

Smoked meat made from fruit tree twigs is delicious, and that's what we do in my hometown.

Smoking bacon is a cooking method that requires skill and experience, and its secret can be elaborated in the following aspects:

1.Selection: The selection of fresh pork is the first condition for smoking bacon.

Good pork should be fat and lean, delicate, and free of blood vessels and tendons. It is best to choose meat from pork kidneys, pork belly, pork loin and other parts, which are tender and easy to taste.

2.Curing: Curing is one of the key steps in smoking bacon.

When marinating, you can add various seasonings such as salt, sugar, five-spice powder, ginger and garlic according to your personal taste, so that the meat can absorb the seasoning thoroughly. The marinating time is generally several hours, and it is best to marinate in the refrigerator to prevent the meat from spoiling.

3.Hanging: Cured meat needs to be dried, which is another crucial step in smoking bacon.

The drying time generally takes about two days, and it should be placed in a ventilated and dry place, and the meat can be wrapped in gauze to prevent insect pests. After drying, the surface of the meat will become dry and shrink, which is to make the meat firmer and less prone to water.

4.Smoking: Smoking is the core step of smoking bacon and the most difficult step to master.

When smoking, you need a smoker, charcoal fire and smoker grass, and smoker grass can choose camphor wood, teak, cinnamon, etc., the burning of these woods can produce a fragrance and have a good effect on the smoking of bacon. The time and temperature of the smoked meat need to be adjusted according to the size and thickness of the meat, which usually takes several hours, and the surface of the smoked bacon will appear golden yellow and reddish-brown, while also exuding a rich aroma.

5.Preservation: Smoked bacon needs to be stored in a ventilated and dry place, preferably wrapped in gauze, placed in a cool and dry place, away from direct sunlight and humid environments. If you need to store it for a long time, you can put the bacon in a plastic bag and freeze it in the refrigerator.

In short, smoking bacon requires experience and skills, and it is necessary to master the links of material selection, marinating, drying, smoking and preservation, in order to smoke bacon with delicious taste and aroma.