Tujia bacon Tujia people are interested in feeding pigs for the New Year. The main reason is that there is meat to eat during the Spring Festival. If you can't finish eating it in the New Year, Tujia people will make it into bacon, which is not only convenient for preservation, but also more beautiful in color. Boiled bacon in the pot is fragrant and appetizing, and it is the main course for Tujia people to entertain guests at ordinary times. The preparation method of Tujia bacon is as follows: (1) Divide pork into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage; (2) stir-fry the salt, add the pepper and stir-fry until fragrant, and take out the pot; (3) Wipe the meat evenly with warm salt, put it into the pot, turn it over every 3-5 days with the bottom skin facing down and the top skin facing up, drain the water after 10, and hang it in the fumigation room; (4) Use pine and cypress branches and fuelwood, such as walnut shell, peanut shell and orange peel. Smoke and bake until the meat turns brown and red after one month. Bacon should be kept in a ventilated place and can be kept for two to three years without deterioration. It is called "Bacon", also known as "Tujia Bacon" and "Enshi Bacon". Tujia bacon is brownish yellow in color, solid in meat quality, rich in flavor and unique in flavor. When eating, take the meat and put it on the fire to scorch the skin, soak the soft skin with warm water, scrape it clean and wash it for later use. There are many cooking methods of bacon, and different parts are different. Pork ribs and trotters are generally used for stewing and making hot pot. Other parts are generally used for frying and steaming Guang Tai peppers, garlic sprouts, wild vegetables and millet. The famous bacon dishes are: steamed pork with millet, fried bacon with wide pepper, fried bacon with sugar, fried bacon with bracken, hoofed flower hot pot and so on. The whole process of Sichuan spicy meat production Sichuan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking. 1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. 2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%. Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures. Hunan bacon 1. Preparation: Take fresh or frozen meat with thin skin, scrape the dirt on the skin and cut it into 0.8 ~ 1 kg standard ribs with a thickness of 4 ~ 5 cm. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper for processing bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. 2. There are three methods of pickling: (1) dry pickling. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. The rest of the dry marinade is smeared on the meat strips, marinated for 3 days, and turned over. (2) Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15 ~ 18 hours, and turn the jar twice. (3) mixed pickling. Wipe the meat strips with dry marinade and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips, and the salt content of mixed pickling should not exceed 6%. Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the fumigation room, light the sawdust, and close the fumigation door to make the fumigation spread evenly. The initial temperature in the fumigation room was 70℃, which gradually decreased to 50 ~ 56℃ after 3 ~ 4 hours, and the finished product was preserved for about 28 hours. Fresh bacon must be preserved for 3 ~ 4 months before it matures. Bacon in southern Shaanxi, also known as bacon, is a local specialty in Qinba Mountain area of southern Shaanxi and a traditional gift of people in southern Shaanxi. According to legend, it has a history of thousands of years. According to records, as early as more than two thousand years ago, Zhang Lu called Hanwang, defeated and went south to southern Shaanxi. When passing through Hongmiao Pond in Hanzhong, Hanzhong people entertained him with fine bacon. It is also said that in the 26th year of Guangxu in Qing Dynasty, Empress Dowager Cixi took refuge in xi 'an with Emperor Guangxu, and local officials in southern Shaanxi paid tribute to the food of Cixi, which was full of praise. In Qinba Mountain area of southern Shaanxi, the traditional habit of processing and making bacon is not only long-standing, but also universal. Every year1February, that is, before "Xiaoxue" to "beginning of spring", every household has to kill pigs and sheep. Except for fresh meat enough for the New Year, the rest are preserved with fresh salt, with a certain proportion of spices such as pepper, star anise, cinnamon and clove. After 7- 15 days, hang it with palm leaf rope and drip it dry. It is smoked slowly with cypress branches, sugarcane skins, Chinese toon skins and firewood, then hung up and smoked slowly with fireworks. Or hung on the top of a firewood stove, or hung on firewood for cooking or heating, are all conditions for bacon. Even city people don't kill pigs and sheep, but every winter, they still have to pick a few pieces of bacon in that market to taste it. If you don't burn firewood at home, let your relatives and friends smoke a few. Smoked bacon has the same appearance, cooked slices, transparent luster, bright color, yellow in red, mellow taste, fat but not greasy, thin but not stuffed, not only unique flavor, rich nutrition, but also has the functions of appetizing, dispelling cold and promoting digestion. Bacon in southern Shaanxi has always maintained the characteristics of good color, fragrance, taste and shape, and is known as "one cook the meat with a hundred fragrances". Bacon from the processing, production and storage of fresh meat has the characteristics of constant meat quality, long fragrance and deterioration after long storage. This meat is smoked by cypress branches. Mosquitoes and flies don't climb in summer, and it won't be bad for three days. It has become a unique local flavor food. It is said that Xi's famous "Fan Ji Bacon" is a skill handed down by people in southern Shaanxi. The pigs and sheep slaughtered every year in southern Shaanxi are all for their own consumption, which thrives every year and is finally enjoyed. Bacon is essential for eating, drinking, banquets, friends and festivals. Therefore, the same farmers regard this as a necessary food in rural areas, and it has become a local delicacy. Especially in the deep mountains, the number of bacon at home is a symbol to measure the rich and the poor. "Hanyin County Records" records: "Although the shed room is Chai Men, food must be combined.