Bacon is a specialty of Enshi Mountain Village. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant. No wonder there are bacon specialty stores and bacon shops in major cities all over the country.

In fact, Bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The appearance of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal. Moreover, the color and smell of bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body. Eat all the year round, and you will never have bloating and diarrhea. It is also a green health food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.

Of course, the smoking of Enshi bacon is very particular.

First, pay attention to the timing. The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot.

Second, the production process is exquisite. First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling. In five to seven days, you can get on the kang.

Third, smoking is the most exquisite. Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (fir) including pine needles, pine oil makes bacon difficult to wash, and its meat tastes astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded oil. 4. Avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel of citrus, pepper, pepper stalk, sweet potato vine and so on. Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, achieving the effect of warming and bodybuilding.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun. If stored, it can be laminated with chaff to prevent carnivorous insects.