What are the characteristics of Xiangyuan bacon? Introduction of Xiangxi bacon

Xiangyuan bacon is tender and delicious, the fat meat is not greasy, and the lean meat is not firewood, and the two are suitable.

Smoked bacon, the surface and the inside are consistent, cooked and cut into slices, transparent and shiny, bright in color, yellow and red, taste mellow and fragrant, fat and not greasy, not only unique flavor, but also have the functions of appetizing, going to cold, eliminating food, etc., the lips and teeth are unforgettable.

The skin color is red and yellow, the flesh is brown and red, the fragrance is rich, the salt is salted, the taste is delicious, and the fat is not greasy.

Xiangxi bacon has an original taste, delicious taste and is favored by consumers. The method of bacon is relatively simple. Cut the fresh pork into long pieces, each weighing 3 to 5 pounds.

Heat the salt in a pan and add an appropriate amount of peppercorns. Rub them one by one with salt; Then they are marinated together in wooden barrels. After a week, the meat was taken out of the bucket and hung on the fire to be smoked and roasted.

In just a few days, the white pork will slowly turn black, and when it finally turns golden, the meat can be removed, the dust can be beaten clean, and the bacon will be made piece by piece into the grain in the warehouse. The bacon made in this way can be kept from being bad for two or three years. And the longer you leave it, the more fragrant it tastes.

The moon is falling and the sky is full of frost, and Jiang Feng is sleeping. Guess what I mean?

Xiangxi bacon has a spicy, salty and fragrant taste, delicious taste and is favored by consumers. Its processing and manufacturing methods are as follows:

1.The processing period is generally before the beginning of spring after the winter solstice, that is, from December 23 to February 6. The processing period is about 40 days.

2.Raw materials to prepare an appropriate amount of salt, Sichuan pepper and five-spice powder. Choose healthy and disease-free pork slaughtered after the winter solstice and chop the meat into strips.

3.Salt and pepper powder marinate meat, salt, Sichuan pepper, and five-spice powder in the ratio of 100 5 2 1, mix the salt and pepper powder well and set aside. As soon as possible, the slaughtered pork is rubbed with salt and pepper powder, and then it is loaded into a large vat for marinating, and the large pieces of meat are put down, and the small pieces and thin strips of meat are placed on the upper part, and after being filled, they are covered with a wooden board or film without turning.

The marinating time is 20 days to 30 days, so that the salt pepper fully dissolves and sticks to the meat strips.

4.Smoked and baked Hang the marinated meat strips one by one on a hanger above the fire hall and expand them around at the center of the fire hall. The meat strips are rice meters high from the fire hall, and the farmers use the winter to cook and heat the firewood on the fire hall to produce smoke and heat for fumigation.

The number of smoked and dried is appropriate for natural cooking and heating, and the day is smoked and dried at night, and the cold and hot are alternate. Generally, the smoking period is 30 days and 60 days, and the fuel is better than charcoal forest, timber forest, sawn wood powder, dry cake, chaff, etc., and should not be smoked with garbage or waste paper scraps and agricultural film. The flame should not be too large and too rapid when smoking, so as to prevent the outside from drying and growing inside.

Bamboo curtains or agricultural film fences should not be used around the meat strips. In the middle of the way, the hanging meat strips can be swapped with each other.

5.After one or two months of smoking, the meat strips gradually lose water and dry out, and the color changes from white to brownish-red, so they can be taken off the shelves for eating or storage. In order to prolong the serving period and ensure the authentic taste of bacon, there are four ways to store it:

One is to hide the smoked meat strips in a heap or chaff. The second is to hide in sawdust. The third is to hang on a ventilated and dry wall panel.

Fourth, wrap it in straw and put it in a dry place.

Revealing the whole process of making Xiangxi bacon, this is the most authentic practice.

Steps of Xiangxi bacon.

1.1. Stir-fry, first put the spices and salt together in the pot, and fry the salt hot. Place the pork in the pan and tumble from side to side, allowing as much spices and salt as possible to stick to the meat.

2.2. Marinate, first spread a layer of fried spices and salt in the jar, then put in a piece of pork, and sprinkle some spices and salt on the pork, whichever is the case, and put the fried pork into the jar in turn.

3.3. Dry, after marinating in the jar for about 5 days, go out of the altar, hang the pork piece by piece through the rope in a ventilated place, and dry.

Cut off the dried beans and soak them in cold water and drain the water.

Cook the bacon in boiling water for 3 to 4 minutes, then cut off and put it in a bowl for later use.

Spices such as chili peppers are cut and ready.

Heat the oil in a wok and fry the bacon until the fat is transparent.

Add ginger, garlic and chili peppers, add some dark soy sauce, and remove the cooking wine from the pot and set aside.

Pour in the fried bacon and fry evenly, then add a small amount of water and cook for 2 minutesNote: Put a little less salt because salt is put in the bacon marinating process.

Xiangxi bacon is divided into two big steps: marinating and smoking.

Each small place has a slightly different approach. One is provided below as a reference:

1. Material selection: It is advisable to choose the best farmers to feed pork. One year is preferably the time of feeding.

2. Segmentation: Cut into long strips along the ribs of the pig. And make holes in each piece of pork to facilitate the skewering of the string of smoke.

3. Salting: Prepare enough salt, evenly smear each piece of divided pork with salt and stack it in the jar. The marinating time is about a week.

4. Take and dry: take out the marinated bacon, string the rope in the hole, and hang it on the smoker rack for half a day to a day to dry the brine.

5. Smoking: take fragrant wood materials and nut shells, bagasse, peanut shells and other materials, and light them to smoke and roast. Be careful not to light an open flame to prevent the bacon from burning.

The smoking process should not be too rushed. Speak a small number of times. It is recommended that the total smoking time of a day should not exceed 3 hours, and the cured meat will turn yellow after about 5 to 7 days.

After that, the smoking time is further reduced. Generally, the whole smoking time is about 45 days.

The specific operating procedures and time can be adjusted according to your own operational range. For reference!

。Hunan bacon has received more attention.

However, Xiangxi bacon has received higher attention, and there are relatively few authentic ones, only a few counties have it, and only some places in the county will do it; Therefore, most of the so-called Xiangxi bacon in other places is non-authentic, at most it is Hunan bacon.

The difference is that the ingredients of the bacon are not the same, the Xiangxi bacon is a little more delicious, the bacon grade is divided according to the color, and the general market is not very authentic, with additives, and the color is just for good looks.

Sichuan bacon is a delicious and famous dish that belongs to the Sichuan cuisine. The exterior color of this dish is golden. The inside is red and white. The color is bright. Tempting the appetite. The status of Sichuan food specialties is definitely not lower than any other snack or meat product.

In Sichuan, some marinated meat is directly dried at a high place. Not smoked. The finished product is wind meat. It is eaten in the same way as bacon. The meat is red and bright, moderately salty and fresh, and has a smoky taste. Eat and drink.

Bacon and sausage are indispensable foods on the table in the banquets of the Sichuan people during the New Year's festival and marriage celebrations, and the bacon is generally made of pork that is salted for several days, and then smoked and dried by grain grass or cypress branches and leaves. Its unique smoky aroma is unforgettable. The production, cooking and eating of bacon cannot be sloppy.

Xiangxi bacon: The method is to cut fresh pork into long pieces, each weighing 3 to 5 catties. Heat the salt in a pan and add an appropriate amount of peppercorns.

Rub them one by one with salt; Then they are marinated together in wooden barrels. After a week, the meat was taken out of the barrel and hung on the fire pit to be smoked and roasted.

Bacon, which can be kept for two or three years. And the longer you leave it, the more fragrant it tastes.

The biggest difference between the two is that Sichuan bacon and Xiangxi bacon are that Sichuan bacon is heavier spices. Sichuan is the origin of Sichuan pepper, and Hanyuan has been the origin of tribute pepper for a long time in history, and this custom has not only not weakened but strengthened after large-scale immigration, which has the later spicy taste. Before the introduction of chili pepper into Sichuan, Sichuan pepper and other spices have been used in bacon production for a long time, and after absorbing the smoking method of Hunan Xiangxi and other places, Sichuan bacon skills have matured and become famous all over the world.

The steps of Xiangxi bacon fried sausage.

Steps of stir-fried sausage with Xiangxi bacon: 1 1 200g of bacon. The selection of bacon is very important, it must be authentic Xiangxi local pork, in order to get the authentic taste (when I was a child, at home, the bacon was smoked by my mother herself, and that taste could not be forgotten no matter how many years have passed.)

The Wangjia five bacon purchased on the Internet is the taste of memory. ）

Steps of Xiangxi bacon fried sausage: 2 2 100g of sausage. (depending on the number of diners).

Steps of stir-fried sausage with Xiangxi bacon: 3 3 Wash the bacon and sausage with warm water. Slice thinly and set aside.

If you want the bacon to taste more fragrant, you can put one side of the bacon skin on the fire and burn it first, which is called roasted skin, and then wash it all. When it is burned, it will splash oil juice, and when I was a child, I put it on the fire pit to roast, and now the area around the liquefied gas stove in the city has to be cleaned up after burning).

Steps of Xiangxi bacon fried sausage: 4 4 Put the cut bacon sausage into the pot, add water to the heat and boil for 10-15 minutes. (First, the meat becomes softer, and the cured meat flows out with the soup, making the cured meat more mellow; After, it can remove the excess salt in the cured meat, making it salty and light).

The steps of stir-fried sausage with Xiangxi bacon: 5 5 After cooking, filter out the excess water, fry the meat and sausage over low heat until fragrant, and slightly oily.

Steps of stir-fried sausage with Xiangxi bacon: 6 6 Auxiliary materials: add green peppers and red peppers to stir-fry over medium heat, add a little water to soak in spicy, reduce the juice over high heat, and remove from the pot.

Steps of Xiangxi bacon fried sausage: 7 7 In this way, a plate of authentic Xiangxi bacon fried sausage with color and flavor is made.

When all the smoke is smoked and the bacon is golden brown, it is taken and hung in a ventilated place.

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To make delicious bacon, the selection of ingredients is very important.

First of all, there are many ways to use authentic bacon in Xiangxi (the bacon roasted by the farmer during the New Year is good).

1. Often.

Cut the bacon into slices, don't put oil, the bacon will have oil, put the bacon into the pot after cutting, and fry it until it is seven ripe, and then you can put the pepper (the fresh pepper is shredded, and the dry red pepper is directly broken by hand).

When putting salt, remember to put less salt, because bacon is originally put a lot of salt in the process of making it, and you can also put some water, (personal preference).

Finally, it can be out of the pot after suffocating.

2. Steamed bacon.

Cut the bacon and put the meat neatly on the plate, and then put the bacon in the pot and steam it, this method is very simple, and the bacon produced in this way, especially the fat of the bacon, is very fragrant and special.

Hope it helps.

Put salt to marinate, then add some peppers, peppercorns and other seasonings, and hang it up to dry for a winter.