Why is it that some places make bacon in the sun during the Chinese New Year, while others use smoke

The surface color of smoked bacon is golden with black or all black, but it is very difficult to wash when cut or golden and chewy, and it has a smoky smell when eating; The key areas are Pingwu in Sichuan, Wenchuan, Baizhou and Meishan in Sichuan. In this area, Pu'er tea is mostly produced in mountainous areas, and the climate in the mountains is damp, cold, snowy, and the exhaust air volume is very small! As for why some areas are dried by blow-drying, and some areas are indeed smoked to dry; It is mainly due to inconvenient transportation, damp and cold weather, and small wind; Their transportation is inconvenient, and it is the season of cured bacon, so they smoke more sausage and bacon at one time.

The shelf life of bacon is within one year, and the sausage bacon smoked and dried is stored for a longer time than the dry one. Regional standards are different, and so are the practices used. Sausages and bacon are all marinated with salt and spices, only one by blow drying and the other by smoking.

The smoke has the salty aroma of sausage and bacon, and can also be stored for a longer period of time without being easy to deteriorate. Drying sausage bacon does not have a smoky taste, some people don't like it very much, so they choose to dry it, and some people like to smoke it with cypress branches and pomelo trees and a variety of branches that enhance the aroma.

After smoking, it is fragrant and fragrant. The sun is not very good in the mountainous areas, so choose to smoke. Other locations are generally selected to dry.

Sausages and bacon are marinated and dried, which can be stored for a long time, and can be eaten around the Dragon Boat Festival, and some can even be eaten for a year. In this way, there is no need to bother to buy fruit for receiving guests, and it is also convenient for you to have a tooth festival at home. Sausages and bacon, but at that time, it was an indispensable thing in the farmhouse!

The smoked bacon refers to the sausage bacon made by firewood-smoked raw pork; Blow-dried sausage bacon refers to sausage bacon that is turned into raw pork by drying and drying.

Smoked bacon contains a hint of smoke in the mouth, and there is also a meaty aroma of the original meat; Blow-dried sausages and bacon have a unique blow-dried taste in the mouth. Air-dried sausage bacon production steps: use fresh meat to cut into long strips, then sprinkle salt on the meat, knead the meat evenly, knead the meat, put it in a wooden jar, marinate for 5 to 6 days, and hang the marinated meat outdoorsLet the sun and the wind blow, of course, dry, about 20 days, dry the sausage bacon and it will be ready.

Because the weather and lifestyle are different in each place, whether it is sun-dried bacon or smoked bacon, they first need to be dehydrated to facilitate storage.

This is due to the fact that the bacon production method in each region is different, but the taste of some bacon that each region likes to eat is also completely different, so there will be different production methods, so it is necessary to distinguish according to the customs of each place.

The production method is different, the temperature in different places is different, and there must be a gap in the production method chosen.

The production is different, and the temperature is different in different places, and the production is bound to be different.

It's all right.

Bacon can be dried or air-dried, and as long as the temperature is 0 to 10 degrees Celsius, cured bacon tastes best. If the bacon gets caught in the rain during the drying process, it can be dried with an electric heater.

Bacon is mainly salted, which drains the water contained in the fresh meat, and the method of drying or drying in a cool place evaporates the water and helps to complete the process quickly. It is also the case that bacon does not need a refrigerator, it can also be kept for a long time and will not be damaged.

Cured bacon after the winter solstice needs to be marinated for 7 days before drying. Bacon can be marinated in the lunar month of the year (about January of the solar calendar). When marinating, do not wash the meat with water, remove all the bones, cut it into strips of about 2 catties, rub the surface of the meat with salt, and then put it into a container in layers, and sprinkle some salt on each layer (if you want to have a good taste and increase the fragrance, you can add some pepper, white wine, and ginger when marinating).

Finally, tie the container mouth tightly. After a week, the meat is turned over once, sprinkled with some salt on the surface, and after 14 days, it can be taken out and hung on the balcony to dry.

I still like smoked bacon in the countryside, the one that has been sun-dried in the city is called sauce bacon, and the meat in the city is not as delicious as the meat in the countryside! Sometimes my family doesn't go home for the New Year, just go to the market to weigh some local pork (in fact, it is not authentic local pork), the main purpose is to ventilate, and the bacon must be blown by the wind to taste more mellow. Therefore, some instant bacon bought in the supermarket, although it has salty and salty flavor, has a dry and hard taste, and does not have the mellow nature endowed.

<>First of all, the meat quality of rural pork is not much different from that of urban pork, and the meat quality of rural pork is better than that of urban pork. The pre-treatment process is the same, but the last process is different. Smoked bacon is smoked and grilled with cypress until the bacon is golden brown, and stir-fried bacon with folded ears is a delicious dish.

In the hinterland of Wuling Mountain, Xiangxi bacon is also relatively famous, and the bacon here is smoked with firewood, and the people here also like to eat bacon, and they eat bacon all year round.

And our Changyang Tujia family, before making bacon, will first use firewood to burn the pork skin, wash it and drain the water, and then start to slice and prepare to cook bacon. Smoked bacon and dried bacon in the city, first I will briefly explain the process of making smoked meat, bacon can only be done after the winter solstice, the bacon made without this solar term will be bad, the meat must be salted for at least a week before it can be smoked.

The steps before both are the same, processing the meat, marinating. Smoking and drying, the former uses the smoke produced by the burning of cypress branches and fruit sawdust to smoke the meat, so that the moisture in the meat is reduced, during which on the one hand, the branches and sawdust will produce some flavor when they are burned, and they will penetrate into the meat so that the meat has the so-called smoky taste, in fact, these two kinds of smoked meat, its production steps and methods are actually similar. However, my family is rural, and I make my own bacon every Chinese New Year, so I like the meat made by rural people themselves.

The cured bacon is dressed with hemp rope and then placed on the eaves of the house to dry, which can be stored for a long, long time and eaten in winter.

There are two kinds of cured bacon, one is smoked bacon, the other is pure sun-dried bacon, the time to choose smoked bacon is best marinated in late autumn and winter, because autumn is not relatively cold, the meat is not easy to spoil, another bacon must be dried after the beginning of winter, the bacon dried in this weather is very fragrant, there is no refrigerator, two breeding is underdeveloped, and three traditional habits. In ancient society, the breeding industry was not developed, and in winter began to store food for the winter, and there was no refrigerator, the storage of meat was a problem, and the production method of bacon could meet the needs of preservative. Temperatures are cooler.

The best time to marinate the pork is when the temperature is too high (hot pork is easy to sour when bacon). In my hometown, the whole pig's meat is made into cured meat, and if you make a little cured meat outside, I recommend that it is best to buy good pork belly, and the bacon is not too greasy and not too chai. To soak the bacon in clean water for a period of time, in order to remove the excess salt and sundries on the pork, but also conducive to the bacon soaked soft and easy to cook, and then cut the bacon into large pieces and put it in the pot with water to cook or cut off, and then according to the needs of the dish to change into different shapes of meat and other ingredients to cook together.

My hometown bacon is, put an appropriate amount of salt and pepper noodles and peppercorns and mix evenly, smear on the meat and marinate for a week, boil hot water to wash it or leave it unwashed, put it in the wind and dry or smoke it next to the stove. To make bacon, our hometown generally buys pork belly or hind leg meat, washes and drains the water, puts salt, peppercorns, and star anise in the pot, and waits for the salt to be hot, rubs the salt to the surface of the meat by hand, and then puts the meat in a container such as a jar or jar to marinate for a week, and turns it over after two days to make the meat more evenly salted. Authentic Chongqing bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, bright in color, translucent in yellow, mellow and fragrant to eat, fat but not greasy, thin and not stuffed teeth, and the flavor is unique.

After the meat strips are marinated and salted, they can be taken out and hung in a cool and ventilated place to drip dry the excess salt water.

Hope it helps.

The first point of this time must be mastered, then in the case of very hot weather can dry bacon, the second point of drying time is very important, should master the skills, the third point when to turn back and forth should also have skills.

When drying bacon, be sure to choose a place with more sunlight, and then choose a cleaner place to expose to the sun.

Hang it on a shelf and put it on the balcony to dry, which is what I did anyway.

Bacon is sun-dried.

Meat refers to a processed product made by curing meat and then roasting (or exposing it to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon. Bacon is not made in the month of wax, but bacon, the wax of the month of the month and the bacon of the bacon (xī) are not the same word in the ancient text, that is, the wax of the month is the traditional form of the wax, and the bacon of the bacon is originally a simplified word of the wax of the moon.

Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Air-dried. Specific steps:

Ingredients: 400g pork belly

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of brown sugar, appropriate amount of cooking wine, appropriate amount of Sichuan pepper, appropriate amount of star anise.

1. Wash the pork belly and dry it.

2. Pour in the pork belly and mix well with light soy sauce, dark soy sauce, salt, brown sugar, cooking wine, Sichuan pepper and star anise.

3. Arrange the bacon neatly in the crisper box.

4. Put it in the refrigerator and marinate for 2 days.

5. Take it out and dry it in a cool and dry place.

6. After air drying, store in the refrigerator.

Bacon can be made either air-dried or sun-dried.

Nutritional value of bacon.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements;

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

Precautions. During the production process, many vitamins and trace elements in the meat, such as vitamin B1, are almost lost. Vitamin B2. The content of niacin and vitamin C is zero.

It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also be "exacerbated". Thirdly, bacon has a higher salt content.

The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Smoked bacon is more famous than air-dried bacon, and there are many people who praise it, and I have long admired the name. But we have always been air-dried bacon, and I also think that air-dried bacon is delicious, and it is very fragrant to stir-fry. Later, I had the opportunity to see the bacon brought by a friend in Sichuan, which was yellow and slightly black, and said that it was smoked bacon.

Of course, I will have a chance to taste it carefully.

However, after careful cooking, the fried bacon was golden and buttery, and it looked very attractive, but I was a little disappointed when I tasted it. The meat is good, but I don't like the smell of fireworks. I still like bacon without the smell of smoke.

Of course, I haven't eaten all the bacon, and I'm not sure that the bacon smells smoky and all taste bad. Maybe the specially smoked bacon tastes really good?

But now I still choose to eat the bacon dried in our hometown! After all, I'm not worried about the smell of smoke that I don't like.

So as a person who grew up eating smoked bacon, he will definitely say that bacon is good! That's their favorite flavor!

Bacon in our local area, every wax month, the cold and frozen period, the countryside will raise a year of pig slaughter, in addition to the meat used to kill the pig dish on the same day, the rest will be made into bacon, and our local bacon only needs salt, after wiping the bacon in a large wooden basin to taste, two days later take out to dry and dry, to March and April of the next year, in order to prevent insects, will be put into the refrigerator or cellar, so that there is bacon to eat all year round. When I was a child, I liked to take a knife and cut a few pieces and roast them on the stove, and the taste is still unforgettable.

Both kinds of bacon must be marinated first, our only one is air-dried, marinated for a few days and washed and then hung up to air dry, golden in color. While the rest of the place is pickled and hung on the wall or ceiling, the wood under it is smoked for a whole winter. Finally, it turns black, and when eating, it is first burned, and then scraped with a knife, and only after washing does it show golden yellow.

Air-dried meat is suitable for slicing, steaming and stir-frying, and smoky stew is more delicious. The main thing is that the skin is a bit hard. It depends on personal taste.

Everyone's taste is different, and I personally prefer air-dried, because the smoke is very troublesome to wash, it should be washed with warm water, and a layer of black smoke on the surface should be scraped off, and it should be washed many times until it is clean.

Wash the air-dried ones directly with warm water and put them in a pot to boil. Wash it a lot more than the smoked square, the taste may be different, the air-dried water cut into small slices is also crystal clear, the countryside will basically raise their own pigs to kill the New Year, their own pigs do not eat feed, are eating grass, rice, meat taste needless to say.