Cured meat on New Year's Day often eaten food, Hunan cured meat we must have heard of it, it is said to be very tasty, so Hunan cured meat curing seasoning what?

Hunan smoked bacon commonly used rice, sugar cane bark, wood chips, while Sichuan bacon is used pine branches, orange peel. Fuel is different, smoked bacon is naturally different: Hunan bacon smoky taste heavy, black color, while Sichuan bacon color red, but also slightly turpentine fragrance. Hunan cured meat how eye curing it? See the supermarket bacon, mouth watering, suddenly remembered the hometown of that delicious dish! A strong sense of nostalgia comes to life!

Bacon, is a kind of cured meat, mainly popular in Hunan, Sichuan and Guangdong area, because usually made in the lunar month, so commonly known as "bacon", the flavor is very special, let a person can not be cut off! The salty flavor of the bacon and the crunchiness of the dried bamboo shoots make it so delicious that two bowls of rice will go down in minutes.

Hunan bacon, also known as Sanshun bacon, is the selection of thin-skinned, tender meat, the weight of the pig as raw materials, through the cut strip, the preparation of auxiliary materials, marinade, washing salt, drying and smoking six processes, which is characterized by the color of the skin reddish-yellow, the fat is like wax, the muscle brownish-red, salty and light, smoky aroma, eaten not greasy.

Hunan bacon originated in western Hunan, has been more than 2,000 years of history, at first, bacon is not to meet the people's desire for food, but the first people in order to extend the shelf life of pork helplessness, did not want to accidentally create a different flavor.

Hunan bacon has a bright yellow skin color and a rich fat aroma. The production process is divided into preparation, curing, smoking 3 steps. Nowadays, city dwellers use sugarcane bark and wood chips to smoke bacon, but in fact, only bacon smoked over a wood fire is the most flavorful.

During the month of Lunar New Year, people slaughter their home-fed pigs and select fat and lean hind legs and pancetta to make bacon. They cut the meat into small pieces of about four or five pounds, rubbed it with salt, and put it into an altar or barrel to marinate, so that the salt fully penetrates all parts of the meat, and then take out the meat after five to seven days, and then pass a hemp rope through the end of the meat, and then hang it in a ventilated place to air-dry for a week, and then it has to undergo a month of smoking. Most of the farmers in Hunan will dig a fire pit in the hall, using iron hooks to hang the bacon above, while burning wood to warm the cooking, while the meat smoked. I remember when I was a kid, we squatted by the fire pit to keep warm, and the oil from the bacon would ooze out and run down, dripping onto our clothes if we weren't careful.

Hunan bacon, although its appearance, but the flavor is good, cooked and cut into slices transparent shiny, chewing in the mouth smoky aroma, fat and not greasy, thin not stuffed teeth. Bacon oil more, salmon oil less, mom often put the bacon and salmon together in a mixed steam, surprisingly delicious

Wax flavor a pot, by the hot oil ZiLa burst out of the, is anyone can not resist the taste. Southerners will do a variety of bologna: bacon, bologna, bologna ribs, bologna pig's feet, bologna fish, all unique to the winter delicious, just think about it can not help but gulp.