Tujia family home are emerging to feed the New Year's Eve pig, mainly to figure out the New Year's Eve meat to eat, New Year's Eve eaten, 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 the ten miles, the hook appetites of people, Tujia people are usually entertaining guests on the table of the main dish.
Tujia bacon production methods are:
(1) the pork into three to five pounds (or larger) of blocks, easy to taste and processing storage;
(2) the salt fried yellow, add pepper fried out of the pot;
(3) the meat with warm salt wipe, put into the pot, the bottom of the pot of meat skin down meat up, the surface of the upper layer of the meat skin up meat down emissions neatly, every 3 to 5 days to turn over once!
Smoked meat should be placed in a ventilated place, can be preserved for two to three years without deterioration, called "bacon", also known as "Tujia bacon", "Enshi bacon". Tujia bacon is yellowish in color, solid, smoky and unique in flavor.
When eating, take the meat and burn the skin on the fire, put it in warm water to soften the skin and scrape it clean.
Bacon cooking methods are more, different parts of different, ribs, pig's feet are generally used to stew, making hot pot; other parts of the general use of preserved peppers, garlic, mountain vegetables, millet, together with fried, steamed and eaten. More famous bacon dishes are: millet steamed pork, preserved pepper fried bacon, sugar pork, fern fried bacon, bacon hooves hot pot and so on.
Sichuan spicy meat
The whole process of making
Sichuan preserved meat has a long history and is famous 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 a l kg, 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 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. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.
2, there are three ways to marinate: (l) dry and 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 dry material rubbed into the tank, pour the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt is not more than 6%.
3, smoked 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 28 hours or so for the finished product. Just into the bacon, shall be 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 the skin meat dirt, cut into 0.8 ~ 1 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 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 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, the amount of salt in the mixed marinade does not exceed 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 to 9 kilograms, wood chips 12 to 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 in the smokehouse 70 ° C, 3 ~ 4 hours after the gradual reduction to 50 ~ 56 ° C, to maintain the finished product for about 28 hours. Just into the bacon, shall be after 3 ~ 4 months of storage to make it mature.
Shannan bacon
Bacon, also known as bacon, is a real estate specialties of the Qinba mountainous area of southern Shaanxi, southern Shaanxi people invited to give gifts to the traditional what a good thing, according to legend, has a history of several thousand years. According to records, as early as two thousand years ago, Zhang Lu called Han Wang, defeated south to go south of Shaanxi, passing through Hanzhong red temple ponds, Hanzhong people with the best bacon entertained him; and rumors, the Qing dynasty Guangxu twenty-six years, the Empress Dowager Cixi with the Guangxu Emperor took refuge in Xi'an, southern Shaanxi local officials had tribute to the bacon Royal Cixi after eating, praised.
Qinba mountainous areas 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 slaughter 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 few days to make the meat, and then the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat. -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, the surface of the same, cooked and cut into slices, transparent and shiny, color Man bright, yellow through red, eat up the flavor of the flat mellow, fat is not tired of the mouth, thin not stuffed teeth, not only, not only the flavor is unique, nutrient-rich, but also has the appetizer, cold, digestion and other functions. Southern Shaanxi bacon to maintain the color, aroma, taste, shape with good characteristics, there is a "family cooking meat 100 incense" praise.
Bacon from fresh meat processing, production to storage, meat quality unchanged, long-term flavor, as well as the characteristics of a long time on the bad. This meat because of the Department of cypress smoked, so the summer mosquitoes and flies do not climb, by three volts and does not deteriorate, become a unique local flavor food, legend has it that Xi'an, the famous "Fanji bacon," is the South Shaanxi people passed on to the technology.
Shannan slaughtered pigs and goats, are for self-food, every year for the light storage, the end of the enjoyment. With 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