Smoked meat is used to be made in the southwest, but what kind of wood do they usually use to smoke

Smoking bacon with cypress branches and cedar branches is becoming more and more rare, and the taste is very special! Directly burn the fire, throw the bacon on the fire and burn it, the most curious thing is whether the bacon that comes out of this way can be eaten? And the taste of different firewood smoked is different, and some raw wood (lychee leaves and branches, pine branches and leaves, etc.) first light the dry wood, and then spread the raw wood branches and leaves to make it smoke, prepare an iron rack, spread the meat on it, and let the smoke for two bells slightly black and red meat.

color, then dry for another three days, and you're done.

Smoked bacon is a meat food in southern China with a different taste, and it is mainly popular in Sichuan, Hunan and Guangdong, but it is also produced in other parts of the south. It is usually in the twelfth lunar month.

marinated, so it is called "bacon". For Hunan people, in addition to spicy, the favorite should be bacon, but due to different places, there are some differences in the production of bacon, mainly in the marinating and the different ingredients placed during pickling. As for what kind of firewood you asked, the bacon smoked out of firewood is more fragrant.

A pound will not be sold, after eating the pig rice, at night with a large vat, a tank pickled, a pig hundreds of pounds after cutting, about half a month, the top is pressed with a stone, pickled for a week, halfway to turn over and let the salt taste be salted evenly, and then you can hang the fire on the clay kang and smoke it slowly. Smoked bacon here in Chengdu is generally made with millet shell shell or sawn wood flour and some orange peel, if there are peanut shells in the house.

Or walnut shells will also add some, and one smoke is a whole day. Some of the children feel cold and play around the stove, but now it's quite pleasant to think about.

After pouring it into the cauldron and making it hot, when the pork still has residual temperature, it needs one-tenth of the proportion of the meat, touches all the pork and marinates it overnight, and then takes out the water to dry, and then needs to go up the mountain, cut a large number of cypress sapling buds, and smoke it every day until a month or more before it can be called finished bacon. Even the tea tree leaves are placed on the burning fire, and the tea tree leaves are used to reduce the flame and make it smoke, so that the bacon can be put away and stored in a ventilated and dry place for two days.

Generally, fruit wood, pine wood, toon wood, camphor wood and other woods are used, which can smoke the meat very well when making smoked meat, and the smoked meat is very delicious.

The use of cypress branches or pine branches, both of which can be operated well, can make the meat more fragrant, has a very good effect.

Pine and cypress branches, the meat smell of this branch is very strong, and it has a certain shelf life, which can be stored for a long time.

Advantages of smoked wood.

1. The texture is clear, retro and chic. The surface texture of smoked veneer is convex and concave, and the texture is excellent. It is widely used in outdoor balcony exterior walls, garden balcony furniture and outdoor flooring.

2. Strong durability. The stability of smoked veneer is very strong, it can effectively prevent insects and moisture, and will not easily change due to sun exposure or humid environment, which greatly extends the service life of smoked veneer wood products.

3. Green and environmental protection. The wood used to make smoked wood comes from locally sourced sustainable forests and is an environmentally friendly alternative to endangered tropical timber. And the smoked veneer is treated at high temperature without the use of chemical agents, which will reduce formaldehyde emissions and environmental pollution.

Second, the disadvantages of smoked wood.

1. Brittleness. As smoked veneer is treated at high temperatures, it will be drier and more brittle, so it is important to choose the right adhesive and substrate when applying for wood veneer.

2. Single color. The important point of smoked veneer compared with dyed veneer is that smoked veneer is not colored, and it is mainly dark, mainly used to create a high-end, retro visual experience.

3. Application of smoked wood.

Smoked veneer has a dark color and good insect and moisture-proof performance, and is widely used as outdoor decorative veneer materials, wall veneers, wooden door veneers, etc.

Meat is a processed product made from the process of curing meat and then roasting (or sun exposure), which is divided into two categories: smoked and non-smoked.

In the past, bacon was processed in the lunar month (December), so it was called bacon.

Bacon is a general term that includes cured and air-dried bacon and cured and smoked bacon, i.e., smoked meat.

In other words, compared with ordinary bacon, bacon has undergone the process of smoking in addition to salting and drying.

That is, cypress branches, sugarcane bark, Tsubaki bark or firewood and grass are used to smoke and roast slowly, and then hang up and slowly smoke and dry with fireworks.

Or hang it on the top of the firewood stove, or hang it on the top of the firewood stove, and use the smoke to slowly smoke dry.

The western region is lush with forests and abundant grass, and almost every household burns firewood and grass for cooking or heating, which is a favorable condition for smoking bacon.