The reason why Xiaoxue Solar Term began to pickle bacon and sauces is that bacon and sauces can easily deteriorate and stink if the weather is hot. After the light snow, the temperature is basically in a state of linear decline, and it is unlikely to rebound.
When these things are finished, it happens to be the Spring Festival. They can be taken out as new year's goods and gradually become a custom. In China, Sichuan, Hunan, Hubei, Jiangxi and other places, there is the custom of curing preserved fish and bacon in the New Year.
Method for making preserved meat
1. Pickling bacon: After slaughtering Nian pig, cut Nian pork into strips, punch holes in the meat with a needle, put it into a large container, then add spices such as salt, pepper, kaempferia kaempferia and star anise to make the fragrance gradually enter the meat, and add a little crystal sugar to increase the brightness of the bacon and make it look better.
The curing time is generally about one week 10 day. During this period, the bacon should be turned over twice, marinated evenly, and then dried, and it can be eaten in about a month.
2. Smoked bacon: smoked bacon with peanut shells, walnut shells, wood powder and live cypress branches as fuel. Bacon should pay special attention to two points. First, don't smoke bacon in rainy days, because such bacon will have an uncomfortable feeling in the throat after eating; Second, avoid open flames when smoking, so there should be moisture in the burning substance. At the same time, pay attention to certain sealing when smoking. Smoked for about half a day, the color of bacon has turned yellow, almost.