We all know that bacon is a relatively common cuisine, it is made of pork, mainly divided into two practices, one is air-dried, one is smoked. Many places will do smoked bacon, smoked bacon is a certain care, especially smoked twigs wood. Then smoked bacon can use the heart of the baguette? Let's look specifically at it!

Smoked bacon can use the heart of the baguette

Smoked bacon can be used in the heart of the baguette, generally have no effect.

First of all, use the wood to burn the fire, and so the wood burns almost the time, you can put rice husk, cabbage heart, leaves, tea leaves, so slowly smoked meat, so smoked 10 to 15 days or so can be smoked, smoked bacon, with hot water to wash clean, clean and then put it outside, let it dry, be sure to dry the water, so that you can be very well preserved.

Regarding the production of bacon, the methods are really different in different places, so the method of smoking bacon is also different in different places! There are a lot of people who use grain chaff to smoke it, and there are also people who smoke it directly from rice, and there are also people who use saw foam from some wood. But in some places, more people use cypress branches and leaves to smoke bacon! The bacon smoked with cypress leaves has a light fragrance, and the color is also very nice, unlike other materials smoked out of the dark!

Smoked bacon with what twigs most fragrant

Smoking must be selected wood, although as long as the wood can be used to smoke, but choose not the same wood smoked out of the flavor of the color is not the same.

Our old family used to smoke bacon wood first Tsubaki tree this wood smoked out of the bacon color is good, the taste is also fragrant. The second is the green kang tree, smoked meat is good, the color is also good, but also commonly used water melon tree, chestnut tree and other trees are smoked bacon first tree.

Smoking should also pay attention to the fire can not be big and not all smoke, slightly smoked out of the oil, smoked from time to time generally about a day best. After smoked, hang it in a dry place to put the time will be longer, the flavor is more fresh by the wind.

First of all, the selection of meat, generally we choose to use the local rearing of about a year of black earth pig, meat firm meat flavor. The local farmers are generally fed pig grass, plus some grains and cereals, water is of course mountain spring water. Specifically to which position, my personal favorite is the pork, seven parts fat and three parts lean, a bite bared the fat but not greasy. Personally, I think home salt made out of bacon is the most classic, never get tired of eating.

The last is smoked, we are hanging directly on the top of the kang, using rice husk plus tea seed husk, tea tree, orange peel and tree trunks and other smothered to ignite, do not use an open flame, as long as the day smoked a few hours, a month or so of bacon is done. The bacon smoked on two or three months the more fragrant.

A piece of smoked bacon, should be washed and cleaned appearance slightly yellow, cut the color of red glossy, layered.

When to smoke bacon is better

Whenever the winter waxing month, that is, "Snow" to "spring" before, families kill pigs and slaughter goats, in addition to leaving enough fresh meat for New Year's Eve, the rest of the fresh with salt, with a certain proportion of pepper, fennel, star anise, cinnamon, Cloves and other spices, pickled in a jar. After seven to fifteen days, it is hung up with palm-leaf ropes, dripped dry, and processed. Selected cypress branches, sugar cane bark, Tsubaki bark or firewood fire slowly smoked, and then hung up and slowly smoked dry. Or hang it on the top of the wood-burning stove, or hang it over the wood-burning fireplace, and use the smoke to dry it slowly.