In rural areas, when outsiders judge whether a family is rich or not, it depends on the number of bacon sausages in this family. Bacon and sausage are the flavors of Chinese New Year in my memory. In rural areas, outsiders judge whether a family is rich or not by whether it has bacon and how much bacon it has.
Guizhou's bacon and sausage are the best flavor foods produced and passed down by Guizhou's ethnic minorities from primitive to modern for thousands of years. Guizhou is mountainous, and its economy is not as developed as the northwest and coastal areas. Many years ago, it was New Year when people could eat meat.
During the Spring Festival, every household will kill pigs and invite relatives and friends to eat "pig-killing rice", which is generally called "soup-making feast" in the south. What about the endless meat? That is to make bacon and sausages.
As the saying goes, light snow pickles, heavy snow pickles When I was a child, after the heavy snow and solar terms, every household began to prepare for the New Year. From selecting ingredients to curing, watching cured bacon go from shallow to deep, counting the time, the closer to the New Year, the happier I am.
Smoked bacon sausage is not a big project, but it takes time, and every step can't be sloppy, because it is a meat dish for the next New Year. If there is less salt in the meat, the meat will go bad. If there is too much salt, it tastes salty. The whole process depends on one hand and two hands
After eating the pig-killing meal, put the remaining pork into a large pot and knead it repeatedly with salt until the color of the meat gradually darkens, and the semi-finished product "bacon" is ready.
Sausage is a little more complicated than bacon. You need to choose a few pieces of hind leg meat that is neither fat nor thin, chop it into meat foam, and marinate it with sugar, salt, liquor, soy sauce, pepper and other accessories. At this time, choose the casing suitable for sausage filling and clean it.
After that, pour in the sausage. Prepare a pot of hot water, put a food-grade hard hose with the same size on the casing, and pour the prepared meat into the casing. According to the principle of thermal expansion and cold contraction, the process of filling meat foam into casing will be smooth.
Bacon sausage is ready.
At this point, the kebab is ready, and the top of the bacon sausage can be punched. Using local materials in rural areas, zongye is most suitable for skewering bacon. Simply put a shelf on the fire pit, stove and stove, hang the string of bacon sausages, and leave the rest to time.
Smoked bacon focuses on the word "smoked" Smoked bacon generally uses pine branches and grapefruit skins, so smoked bacon is the most fragrant. When smoking, oil can't be separated from meat. When I was dripping, I heard the fire getting bigger and bigger, frying oil, and smelling pine and cypress in the oil.
You can eat it after smoking for about 2-3 months. Bacon sausage looks dark because it has been hung in the kitchen for a long time, but even if the belt and lean meat are sliced and steamed, it still has luster and fragrance, which is very attractive. Perhaps this is the exclusive charm of Guizhou bacon sausage!
The fat is crystal clear, the chewing head is gelatinous, and the lean meat is waxy, all with the fragrance of pine and cypress and grapefruit peel. It's refreshing to eat in your mouth and won't feel greasy at all. Fat is not greasy, and teeth are not clogged. It not only has a unique flavor, but also has the effects of appetizing, dispelling cold and promoting digestion. You can eat two big bowls when you eat.
Think about it, Xiaowan is looking forward to the new year!