There is less and less bacon in cedar branches. This taste is very special! Direct fire, throw bacon on the fire. The most curious thing is whether the bacon made in this way can be eaten. Moreover, different kinds of firewood have different smells. Use some logs (litchi leaves, pine leaves, etc.). ), first light the dry wood, and then spread the log branches and leaves to make it smoke. Prepare an iron shelf, spread the meat on it, make the smoked two clocks slightly black and have red meat color, and then air them for three days, and you're done.

Bacon is a kind of meat food in southern China, which has a unique taste. It is mainly popular in Sichuan, Hunan and Guangdong, but it is also produced in other parts of the south. Generally preserved in December of the lunar calendar, it is called "bacon". For Hunan people, besides spicy food, the favorite food is bacon, but there are some differences in the production of bacon because of different places, mainly in curing and the ingredients put in curing. As for the firewood you asked, smoked bacon smells better.

I don't sell a catty. After eating the pig-killing rice, marinate it in a vat at night. After a pig of several hundred catties is cut into pieces, I will marinate it for about half a month. After pickling for a week, I turned over halfway to make the salty taste even, and then I could hang it on a heatable kang and smoke it slowly. Smoked bacon here in Chengdu usually uses millet shells or sawn wood and some orange peels. If there are peanut shells or walnut shells at home, add some and smoke them all day. The children felt cold and played around the stove. It's quite pleasant to think about it now.

After pouring into the cauldron and making a noise, one tenth of the meat is needed when the pork is still warm. After soaking in various places for one night, take it out to dry, and then you need to go up the mountain, cut a lot of green cypress seedlings, and smoke it for more than a month every day before you can call it a finished bacon. Put the tea together on the burning fire, and use the tea 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. If there is a fire at home, it's best to put it in a place where it can smoke.