Tujia bacon Tujia family home are emerging to feed the New Year's Eve pig, mainly to figure out the New Year when there is meat to eat, New Year's Eve eaten, the Tujia people will make it into bacon, not only easy to save, and the color of the meat is even better to see the bacon cooked in the pot, the aroma of ten miles, hooking appetite, is the Tujia people usually entertaining guests set on the main dish of the seat. Tujia bacon production methods are: (1) will be divided into three to five pounds of pork (or larger) of the block, easy to taste and processing storage; (2) the salt fried yellow, plus pepper fried out of the pot; (3) the meat with warm salt wipe, into the pot, the bottom of the pot of meat skin down meat towards the top of the face of the upper layer of the meat skin up meat towards the bottom of the emissions neatly, every 3 to 5 days to turn over once after 10 days of draining water to hang to the smoked room; (4) using the pine cedar branch with walnut shells, the meat is more beautiful color, and the fragrance of ten miles, is usually entertaining guests on the table. (4) pine and cypress branches with walnut shells, peanut shells, orange peel and other firewood material for smoking and baking, more than a month to wait for the meat to become brownish-red can be. Smoked meat should be placed in a ventilated place, can be saved for two to three years without deterioration, called "bacon", also known as "Tujia bacon", "Enshi smoked meat". Tujia bacon is yellowish in color, solid, smoky and unique in flavor. When you eat it, take the meat on the fire to burn the skin, put it in warm water to soften the skin, and scrape it clean for spare. Bacon cooking methods are more, different parts of different, ribs, pig's feet are generally used to stew, making hot pot; other parts are generally used with preserved broad pepper, garlic, mountain wild vegetables, millet together with fried, steamed and eaten. The more famous bacon dishes are: steamed pork with millet, fried bacon with preserved pepper, sweetened pork, fried bacon with ferns, and hot pot with bacon hooves. Sichuan Spicy Meat The whole process of making Sichuan preserved meat has a long history and is famous both in China and abroad. The whole process of making it is divided into three steps: preparation, curing and smoking. 1, preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt, cut into 0.8 l kilograms, 4-5 centimeters thick, standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Before the preparation of auxiliary materials, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine. 2, there are three methods of pickling: (l) dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, turning the tank 2 times in the middle; (3) mixed guess. Meat strips with dry material rubbed well into the tank, poured into the inactivated Chen pickling liquid submerged meat strips, mixed pickling in the amount of salt does not exceed 6%. 3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction of 50-56 ℃, to maintain the finished product for about 28 hours. Just into the bacon, after 3-4 months of storage to make mature. Hunan bacon 1. Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape off the skin meat dirt, cut into 0.8 ~ 1 kilogram, 4 ~ 5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kg, 0.2 kg of fine nitrate, pepper 0.4 kg. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, 3.7 kilograms each of white wine and soy sauce, distilled water 3 to 4 kilograms. Before the preparation of auxiliary materials, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine. 2. There are three methods of curing: (1) dry curing. Cut meat strips and dry marinade wipe wipe through, according to the order of the meat face down into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank. (2) Wet curing. Put the cured boneless bacon into the prepared marinade for 15-18 hours, and turn the tank over 2 times in the middle. (3) Mixed marinade. Put the meat strips into the tank with dry marinade, pour in the inactivated Chen marinade to submerge the meat strips, and the amount of salt in the mixed marinade is not more than 6%. 3. Smoke cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8 ~ 9 kilograms, wood chips 12 ~ 14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3 ~ 4 hours after the gradual reduction to 50 ~ 56 ℃, keep about 28 hours for the finished product. Just into the bacon, shall be after 3 ~ 4 months of preservation to make it mature. Southern Shaanxi preserved meat preserved meat, also known as bacon, is a real estate specialty of the Qinba Mountain area in southern Shaanxi Province, is a traditional gift for southern Shaanxi people, according to legend, has a history of several thousand years. According to records, as early as more than two thousand years ago, Zhang Lu called the Han King, defeated south to go south of Shaanxi, passing through Hanzhong red temple ponds, Hanzhong people with the best bacon to entertain him; and rumors, the Qing dynasty Guangxu twenty-sixth year, Empress Dowager Cixi with the Guangxu Emperor took refuge in Xi'an, south of Shaanxi, the local officials have been tributes to the bacon Imperial Cixi after eating, praised. Qinba mountainous area of southern Shaanxi, the traditional habit of processing and making bacon is not only ancient, but also common. Whenever the winter waxing month, that is, "snow" to "spring" before, families kill pigs and sheep, in addition to leave enough fresh meat for New Year's Eve, the rest of the multiply fresh with salt, with a certain proportion of pepper, aniseed, star anise, cinnamon, cloves, and other spices, pickled into the tank, 7-15 days later, with the use of a large amount of salt, and then the meat is salted. -15 days later, use palm leaf rope to hang it up, drip dry, and process it. It is made by choosing cypress branches, sugarcane bark, tsubaki bark, and firewood and slowly smoking it, and then hanging it up and drying it slowly with smoke. Or hanging on the top of the stove burning firewood, or hanging on the burning of firewood for cooking or taking ambient, is the condition of smoked bacon, even if the city people, although they do not kill pigs and slaughter goats, but every winter and summer, but also in the market to pick a few pieces of bacon, taste taste of bacon. If you don't burn firewood at home, you can ask your friends and relatives to smoke a few pieces. Smoked bacon, surface and inside the same, cooked and cut into slices, transparent and shiny, color Man bright, yellow and red, eat up the flavor of the flat mellow, fat is not greasy mouth, thin is not stuffed teeth, not only, not only the flavor is unique, nutrient-rich, but also has an appetizer, cold, digestion and other functions. Southern Shaanxi bacon to maintain the color, aroma, taste, shape with good characteristics, known as "a cooking meat a hundred fragrant" praise. Bacon from the fresh meat processing, production to storage, meat quality unchanged, long-term flavor, and the characteristics of a long time on the bad. This meat is smoked because of the Department of cypress branches, so the summer mosquitoes and flies do not climb, by three volts and does not deteriorate, becoming a unique local flavor food, legend has it that Xi'an is famous "Fanji bacon", is the technology passed on to the people of southern Shaanxi. Southern Shaanxi slaughtered pigs and goats, are for self-food, every year for the peak of light storage, the end of the enjoyment. Meals, wine, banquets, gifts to friends, New Year's festivals, are inseparable from the preserved meat. Therefore, the same farming families, all of them take this as the necessary home food, so it becomes a local flavor. Especially in the deep mountains, the family stash of bacon, to measure the sign of wealth. Hanin County Records" recorded: "Although the tent room wood door, the food must be both