Is the bacon of Yuan E Liangchen a peasant pig?

<> homemade bacon. Ingredients: 5 kg of pork. 150 grams of seasoning salt, 25 grams of Sichuan pepper, kilograms of pine and cypress sawdust. (Peanut shells are also acceptable).

1) Marinate. First, cut the pork into 5 cm wide strips, tie many small eyes with bamboo skewers, and then use.

After the fried peppercorns and salt are kneaded to taste, the skin is placed in a ceramic or enamel container layer by layer with the skin down and the meat upwards (avoid using metal utensils), and the skin on the top layer should be up and the meat is down, and pressed to pay attention. In spring and winter, put it in a non-freezing place, 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 well-ventilated place to dry until it is semi-dry.

2) Smoke. Put the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Burn the pot over the heat and smoke the meat with the smoke from the last morning. After smoking, hang in a ventilated place and wait for all the water to dry.

3) Consume. Burn the smoked meat skin on the fire, then soak it in warm water to soften, use a spatula to remove the mud stained, scrape the yellow side of the skin with a knife, wash it again with warm water, steam it for 50 60 minutes on the drawer, take it out, slice it and serve it on a plate.

I heard that it was a farmer's pig, and I saw that their shipping address was in what village and what group, and the pigs raised in the mountains ate more grass and had less feed. Their bacon and sausage are very good.

These are all farmed pigs in large quantities.

The number of farm pigs is not available.

First, the meat quality is different, the pig farm and smoker of Yuan E Liangchen are in the countryside, and the meat should be counted as 9 points of local pie Liangshou pork.

Second, the smoking time is different. The cured meat that everyone sees in the supermarket may be smoked in a hurry, which is easy to identify, break a little, and look at the color of the meat inside. The bacon of Yuan E Liangchen is smoked in the countryside, and the smoking time is particularly long, so it is more flavorful.

Third, there may be a big difference in excipients. After all, they are the traditional bacon production method, in addition to salt, but also added cinnamon, orange peel, etc., smoked is also made of local materials, smoked with pine wood, so the incense is flavorful.

But I personally think that the most important thing is that the ecological environment of making food is very important, and I think the reason why Yuan E Liangchen is most worthy of me to buy their bacon is this, the countryside is often underdeveloped, and the location is remote to ensure the quality of meat and production.

1. Steam or boil it in water first. Because authentic bacon is smoked slowly, so that it can be fragrant and flavorful, so it will be hard. Also, if you feel that the skin is hard when you cut it, you can burn the skin, put the side of the bacon with the skin on the fire and burn it until black, and then wash it with warm water.

2. Appropriate salt will be put in the bacon when marinating, and people with a light taste will feel a little salty, so it is best to steam and cook it before frying it will be more delicious and noisy.

3. I think bacon is still fried directly with chili peppers or garlic sprouts or something, which is the most delicious and fragrant. However, there are also many friends who like to cook and eat, it depends on personal preference.

4. Although the shelf life of bacon is relatively long, it is recommended to put it in a cool and ventilated place, or dry and crispy and freeze it in the refrigerator.