With the addition of bones, Chu Jiaqiang got nearly 100 catties of pork back. The second uncle and others took advantage of the good weather and the sunshine to quickly start cutting the pork to be made into long strips.

"Jiaqiang, hurry up and open me a packet of salt." The second aunt spoke.

The bacon in Chujiazhai is not like baking in other places, it is generally sun-dried, and before that, it needs to be wiped with salt and marinated.

"Bacon is called bacon because it is dried in the wax moon, right?" A young man asked.

The older generation nodded and said, "That's right! Bacon is called bacon because it is made by the wax moon. Now it's not uncommon, we used to have bacon almost as a family's meat for a year. ”

When people are old, they like to bring out old things.

Bacon is famous for its production in the month of Layue, which is a must-have food for the New Year, but the practice of bacon in different places is different, so there are different categories, for example, the south of China is mainly based on cured pork, and the north is mainly based on corned beef. Different places have different tastes and different tastes, so they have their own characteristics.

"Ugh! Eat this all day long, don't you get tired? A post-90s asked.

The old people present suddenly smiled bitterly, this child obviously has not endured hardships, he was born with reform and opening up, and he has lived a good life.

"How can you eat every day? Even cadres don't have this kind of welfare! Eat meat once a week and thank goodness. Some may not have touched meat for several weeks, and a few pieces of bacon are kept at home, and only one piece is cut off during the festival for everyone to taste. An old man in the village said while smoking a cigarette.

Some tourists are dumbfounded, having previously listened to others blow. I always thought it was a joke, how poor did this be?

"So! You're already happy. There was no displacement during the war years, nor hunger during the famine years. Don't complain about the unsatisfactory life in the future, at least you don't have to worry about filling your stomach. Another old man continued.

Of course, the ancient people made bacon, mainly because the bacon from fresh meat processing, production to storage, the meat quality remains unchanged, the fragrance is maintained for a long time, and it is not bad for a long time. In summer, mosquitoes and flies do not climb, and they do not deteriorate after three dogs.

"I've eaten it smoked elsewhere before, and it feels pretty good." Some tourists said.

Tourists who are still staying in Chujiazhai today. Almost all of them are preparing to spend a special year with local customs here, so they feel fresh about the busy things of the villagers in the village.

"The smoked bacon depends on the situation, and it is of course good if it is smoked well, but it leaves a little smoke smell. That's unpalatable. Chu Jiaqiang said to them.

Smoked bacon. The inside and the outside are consistent, cooked and cut into slices, transparent and shiny, bright in color, yellow and red, mellow and fragrant to eat, fat but not greasy, thin and not stuffed teeth. It not only has a unique flavor, but also has the ability to smoke bacon such as appetizing, cold, and eating.

In the north. Every winter wax month, that is, "light snow" to "the beginning of spring" before, every household kills pigs and sheep, in addition to leaving enough fresh meat for the New Year, the rest of the fresh salt, with a certain proportion of pepper, anise, star anise, cinnamon, cloves and other spices, pickled into the tank.

After seven to fifteen days, it is hung on a palm leaf rope string, dripping with water, and processed. It is made by slowly smoking cypress branches, sugarcane bark, tsubaki bark or firewood, and then hanging it up and slowly drying it with fireworks. It can be hung on the top of the firewood stove or hung above the firewood stove, and slowly dried with the fireworks.

The sun is different, usually you don't have to care about it, as long as there is sunshine, take it out to dry for two or three days, and the pieces are so good. Not to mention the smell of smoke, but also because of the uniform heating, the sunlight is milder than the fire, etc., the pieces are all sallow and oily, which makes people come to the appetite at a glance.

Seeing that these people seemed to be interested, the old people present taught them to distinguish the quality of bacon, so that they could buy it in the market in the future and keep an eye on it.

If the bacon is bright in color, the muscle is bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the flavor of cured meat that bacon should have, it is high-quality bacon. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

"I never eat bacon, and I've heard that bacon contains a lot of nitrite, which is an important carcinogen." A tourist suddenly said to everyone.

The people in the village were stunned for a moment, and then broke their mouths: "Nonsense, bacon is a delicacy with a history of thousands of years in our country." If it is really carcinogenic, I don't know how many people have died, and this food cannot be preserved to this day. ”

At this time, Chu Jiaqiang interjected and said: "What he said is true, bacon does have nitrite, even pickled products such as kimchi will exist, and it is not suitable to eat too much." ”

He explained to everyone that in fact, nitrite is not as serious as everyone thinks, as long as you don't eat salt and eat this substance, the human body can dissolve it. In our lives, it is almost impossible to avoid nitrites, and if we are not careful, we can have this substance in everything we eat. So, there's no need to panic either.

"That's right! It's not good to eat too much, and how can there be completely safe food in the world? "Those who are open-minded immediately see it. Man! For decades, people in the world always have to enjoy, everywhere for health, don't eat this, don't eat that, go directly to the mountain to become a monk.

However, Chu Jiaqiang still reminded that patients with chronic diseases such as hyperlipidemia, high blood sugar, and high blood pressure and elderly friends are really not a suitable food. However, the people who love bacon are the elderly.

In addition, because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten at every meal; This exceeds the maximum amount of salt that the body consumes per day; So as a recipe to regulate life; Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon.

Chu Jiaqiang helped to skewer the marinated bacon with bamboo strips, and then hung it on the penny, so that the winter could continue to serve the world.

There are so many waxes, and they don't eat them by themselves, and they will send a little to the Tang family and Wanjia when the time comes. Although this meat can be preserved for a long time, it is better to eat it as soon as possible.

As a meat product, bacon is not bad for a long time, and after the winter solstice, the bacon made before the Great Cold is preserved for the longest time and is not easy to change its taste. Bacon is kept at room temperature, when the taste is the most authentic before the third lunar month, and as the temperature rises, the bacon will become pungent in taste, although the meat quality remains the same.

Besides, Chu Jiaqiang doesn't like to eat bacon very much. (To be continued......)