Yun Fang originally wanted to ease the atmosphere, so he said a joke, but he didn't expect the big bolt to admit it, he suddenly raised his flushed face, and stammered but said very seriously, "I, my mother said, only, as long as Sister Fang is willing to let me stay and work, it will be my greatest blessing." I, I'm not as smart as Xiaozhu, I can't do big things for Sister Fang, only, I only have a lot of strength, as long as Sister Fang doesn't think I'm stupid, I will definitely work hard. ”

Originally, I wanted to ease the atmosphere, but now the atmosphere is more solemn! The big bolt even said that Xiao Zhu ran errands for the Lan family, listening to that tone, it seemed that it was an enviable thing to run errands for the Lan family, which made Yun Fang a little surprised.

Although Xiao Zhuzi actually went to Fuxiang's old shop to do work, if it is spread out, it is indeed a thing that is envied by the people in the surrounding ten miles and eight villages, but now he is using Sister-in-law Qiu's maiden family to run errands for the Lan family, how can it also make Aunt Guizhi envious?

Dashan was not so thoughtful, he raised his hand and rubbed the head of the big plug vigorously, and scolded with a smile, "Why is your little guy's mouth so sweet? Did you hear that our family is going to kill pigs immediately, thinking about how you can eat a meal of pig blood, so you said this? I tell you, Fang Yatou is smart, but Brother Dashan is not ambiguous, as long as you follow me obediently, you will be able to eat well." Haha, haha......"

With Oyama's hearty laughter, the atmosphere in the small courtyard relaxed again.

Dad said the situation on Wang Yidao's side, everyone prepared separately according to the requirements of the people, Dad took his mother and Yunhua to set up those cauldrons in the yard, Xiaoshi continued to chop wood with a big bolt that was still a little shy, and Dashan was sent by Dad to send letters to each family.

Send a letter to the people in the village who owe them the big fat pig on credit, tomorrow - the eighth day of the first month of the first month, the Lan family will start to officially kill the pig, so that everyone is ready, according to the order set by the Lan family, pull their big fat pig, and at the same time receive the fixed money.

Yun Fang excused herself to be tired, went back to her room, and re-sorted out the method of marinating ham meat in her memory.

Xuanwei ham and Nuodeng ham are both famous hams in Yunnan, Yunfang was still in Landanxi because of curiosity and keen business sense, once collected relevant information in detail, and also personally tasted Yunnan's ham, and found a related video of ham production on the Internet.

To sum up, the processing technology of this ham mainly includes six links: fresh leg trimming and shaping, salting, stacking and turning, washing and shaping, hanging and air drying, and fermentation management.

First of all, fresh leg trimming and shaping: fresh leg wool weight to more than 30 to 60 catties is appropriate, under the condition of good ventilation, after three hours of cooling, according to the size and shape of the leg for trimming, 20 30 catties of repair into a pipa shape, 15 to 20 catties of repair into a willow leaf shape. When trimming, first use a knife to scrape off the residual hair and dirt on the skin surface to make the skin surface smooth, then trim off the fat and connective tissue attached to the muscle membrane and pelvis, remove the blood stains, and then trim off the excess fat and minced meat attached to the muscle from left to right, so that the knife path is neat, the cutting surface is smooth, and the hair and blood are clean.

The second is, salting: the fresh leg that has been cooled and trimmed and shaped is salted, the amount of salt is about 7% of the weight of the fresh leg, and the salt is applied once every two or three days, generally divided into three or four times of salting, the first salt is 2.5 percent, the second salt is 3 percent, and the third salt is 1.5 percent. When marinating, the leg meat is side down, the skin side is side up, evenly sprinkle a layer of salt, starting from the hoof shell, against the pores upward, knead and rub the skin layer vigorously, so that the skin layer is moist or the salt and water are paste, after the first salt is repeated, the legs are stacked in a place that is easy to turn, two or three days later, the second salt is loaded and stacked in the same way, and the third salt and stacking are carried out after an interval of three days. Three times on the salt stacking three days after repeated checks, if there is congestion discharged, with the remaining salt on the leg rubbing - commonly known as catching salt, so that the muscles become the color of the plate, pickled through the blood discharge.

Again, stacking and pressing: the salted cured legs are placed in a dry and cool room, the indoor temperature is kept at seven to ten degrees Celsius, the relative humidity is kept at about 70 percent, and the stacking is carried out according to large, yes and small respectively, with six layers of large piles and ten layers of small piles, and ten branches per layer. A small amount of processing is stacked in an iron pot, and a layer of straw or wooden sticks is placed on the side and bottom of the pot as a compartment. Stacking and turning should be repeated three times, with an interval of four or five days each time, for a total of 12 to 15 days. When turning the code, it is necessary to flip the bottom leg to the upper part and the upper part to the lower part. The upper layer of the pickled leg foot bar presses the blood tendon of the lower leg and drains the bruises.

Next, washing and shaping: the pickled legs that have been stacked and pressed, such as the muscle surface and bone seams have changed from bright red to slab-colored, and the blood is drained, and they can be washed and sunned for shaping.

When soaking, washing and drying, the cured ham is put into clean water to soak, when soaking, the meat side down, not exposed to the water surface, the soaking time depends on the size of the ham and the temperature, the temperature is about ten degrees Celsius, and the soaking time is about ten hours. If the ham muscles are found to be dark during soaking, the soaking time should be extended as appropriate. If running water is used, the time should be shortened. After soaking, the scrubbing should be carried out in the direction of the arrangement of muscle fibers, and the feet and claws should be washed first, followed by the leather surface, the meat surface to the lower part of the legs. If necessary, soaking and scrubbing can be carried out twice, and the second soaking time depends on the temperature, if the temperature is around 10 degrees Celsius, about four hours, such as about two hours in spring.

After soaking and scrubbing, the ham is cooled and sunburned until the skin is slightly dry and the meat surface is still soft, and the calf is straightened and flattened during shaping, and the muscles are squeezed from both sides of the leg surface by hand to make the leg center plump, and the upper part is hung in the outdoor sun to continue to dry after shaping. The drying time is determined according to the season, temperature, wind speed, leg size, fat and thin, and it is generally appropriate to have two or three days.

Then, hanging air drying: after washing and shaping, the ham can be hanged, generally using a strong and clean rope of about 0.7 meters, knotted into a pig's trotter buckle to tie the bone part, hanging on the warehouse floor rod nails, hanging on a string of large branches, hanging on small branches, or large, medium and small classification hanging, each string is generally four to six, when hanging should be consistent with the skin surface and meat surface, keep an appropriate distance between the branches and branches, and leave a sidewalk between hanging and hanging, which is convenient for observing and controlling fermentation conditions.

Finally, fermentation management: from the early stage of hanging to before the Qingming Festival, strictly prevent the invasion of spring breeze, so as not to cause cracking. Pay attention to keep the room ventilated and dry, so that the ham is gradually air-dried.

After the beginning of the summer season, open and close the doors and windows in time to adjust the temperature and humidity to allow the ham to fully ferment. If necessary, the floor warehouse should be upstairs and downstairs to replace the hanging management, so that the ham fermentation and freshness are consistent.

After the Dragon Boat Festival, the window should be opened in time to keep the ham dry and firm and prevent the ham from reconciling. During the fermentation stage, the room temperature should be controlled at an average of about 14 degrees Celsius per month.

Daily management work, should pay attention to observe the ham water loss, air drying and mold growth, according to climate change, by opening and closing doors and windows, fire humidity to control the humidity of the warehouse temperature, to create the best environmental conditions for ham fermentation and freshness, ham fermentation is basically mature (thighs generally to the Mid-Autumn Festival), should still strengthen the daily fermentation management work, until the ham is transferred out, can be over.

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Thank you all for your support and encouragement. I'm going to work hard to code ~~~~~