How to make Huizhou bacon. What is made in Huizhou is crispy mash bacon. Every household in Huizhou is drying bacon in front of the door, on the roof or on the balcony. Let’s take a look at how to make it:

Crispy mash The bacon is made from local native pigs raised by the locals, and is fed with sweet potato seedlings, crispy mash vegetables and wild vegetables from the mountains grown by the villagers, as well as with mountain spring water from Luofu Mountain. The pork meat is particularly firm and refreshing, with even fat and lean meat.

Remove bones and cut into strips. A pig fed for more than a year weighs about 100 kilograms or more. After winter, they can be slaughtered. Then clean the pork, remove the bones and cut it into strips. A strip of pork is cut into the width of two fingers and weighs about one kilogram.

Next, cut the pork into strips, put it in a large basin, add more than ten kinds of seasonings such as salt, fennel, star anise, sugar, cooking wine, light soy sauce in proportion, and stir the pork constantly. , so that it tastes evenly.

Use a clay pot to marinate for 12 hours. After stirring evenly, put the pork into a traditional earthen jar to marinate. Stir again after 6 hours to make the pork absorb the ingredients evenly. After 12 hours, you can pick it up and dry it in the sun.

It is recommended to dry it when the wind is blowing and the sun is shining. Thread a rope through the stronger end of the pork, build a shelf on the balcony of the building, and hang it in rows. The first three days of drying bacon are the most critical, so it is best to choose a day with windy and sunny days. The Sumo Village deep in the mountains has a strong mountain wind, and the average temperature is 3 to 4 degrees Celsius lower than that in the urban area. In addition, the temperature difference between day and night is large, and the sunshine is good, so the cured meat has its own unique flavor. When the north wind, air, and sunshine are sufficient, take it out to dry outdoors for about a week.

Finally dry and store. The first thing the villagers do when they get up every morning is to go to the roof in front of their house to dry the bacon, and usually take it back to the house at night. After a week of drying, you can see through the sunlight that the fat part has become transparent, indicating that the bacon is ready to be dried and can be collected and stored. Cured bacon can generally maintain 40% of the meat weight, that is, a pig weighing more than 100 kilograms will weigh 45 to 50 kilograms after being dried.