A few days ago, a picture went viral on the Internet, letting netizens know the status of bacon and sausage in the hearts of Sichuan people. Compared with hot pot culture, the history of bacon and sausage is also quite long. Yunnan, Guizhou and Sichuan are originally from the same family, and the status of bacon and sausage in the hearts of Guizhou people is no less than that of other regions!

In rural areas, outsiders judge whether a family is rich by looking at how much bacon and sausages the family has. Bacon and sausages are the flavors of Chinese New Year in my memory. In rural areas, when outsiders judge whether a family is rich, they have to see whether the family has bacon and how much bacon it has.

Guizhou’s bacon and sausages are delicious delicacies made and inherited by Guizhou’s ethnic minorities after thousands of years of practice from primitive times to modern times. Guizhou is mountainous and its economy is not as developed as the northwest and coastal areas. Many years ago, the only time people could eat meat was during the Chinese New Year.

Every Spring Festival, every household will kill a pig and invite relatives and friends to eat "pig-killing rice", which is generally called a "soup feast" in the south. What to do with the endless meat? That is used to make smoked bacon and sausages.

As the saying goes, light snow pickles vegetables, heavy snow pickles meat. When I was a child, after the heavy snow festival, every household began to prepare for the New Year's goods. From selecting ingredients to marinating, watching the marinated bacon turn from light to dark, counting the time, the closer the New Year is, the more joyful I feel.

Smoking bacon and sausage is not a big project, but it is very time-consuming. Every step must not be sloppy, because it is a meat dish for the next new year. If there is too little salt, the meat will go bad. If there is too much salt, it will taste bad. It's very salty, and the whole process relies on one hand.

After eating the pig-killing rice, place the remaining pork in a large basin, rub it repeatedly with salt and marinate it until the color of the meat gradually becomes darker, and the semi-finished "bacon" is ready. .

Sausage is slightly more complicated than bacon. You also need to select a few pieces of hind leg meat that is neither fat nor thin, mince it into minced meat, marinate it with sugar, salt, white wine, soy sauce, pepper and other auxiliary ingredients. At this time, Select a casing suitable for sausage filling and clean it.

The next step is to fill the sausage. Prepare a basin of hot water, put a food-grade hard rubber tube of the same size on the mouth of the casing, and fill the prepared meat into the casing. According to the principle of thermal expansion and contraction, the process of filling the minced meat into the casing will be smooth.

The bacon sausage has been made.

At this time, prepare the string and prepare to punch a hole in the top of the bacon sausage. In rural areas, local materials are used, and rice dumpling leaves are the most suitable for skewering bacon. Simply set up a shelf on the fire pit, stove, or stove, hang the skewered bacon and sausages, and the rest is time.

Smoked bacon, the emphasis is on the word "smoked". Smoking bacon generally uses pine branches and grapefruit peels. The bacon smoked in this way is the most fragrant. When the oil is smoked, the oil cannot be restrained from the meat. When it drips, you can hear the firepower getting stronger, the sound of frying oil and the smell of pine and cypress. Oily aroma.

It will take about 2-3 months to smoke and then eat. Because it has been hanging in the kitchen for a long time, the bacon and sausages inevitably look dark, but the lean meat with the skin on it is cut into thin slices and steamed, and it is shiny and fragrant when served to the table. It is probably Guizhou bacon. The unique charm of sausage!

The fat meat is crystal clear and gelatinous, and the lean meat is glutinous and glutinous, all with the unique fragrance of pine and cypress and grapefruit peel. When you eat it, it is indescribably refreshing. It won't make you feel greasy, it's fat but not greasy, and it's thin but not clogging your teeth. Not only does it have a unique flavor, it also has the effects of appetizing, removing cold, and digesting. You can eat two big bowls of it with a meal.

Just thinking about it makes Xiaowan look forward to the New Year!