The season is to do something and not to do something. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Just like the spring planting and autumn harvest in ancient times, this is the law set by nature.

And when it comes to cured meat, the first thing that comes to mind is inevitably ham.

Ham, also known as Lan Smoked in ancient times, refers to the hind legs of animals that have been salted, shaped, smoked and roasted, turned over the legs, washed and dried, and dried for several months, with a pretty appearance, bright meat color, and unique aroma.

According to the season, the ham that Lin Chou wants to make should be called "early winter leg", but Lin Chou chooses the black mountain wild boar as the main material, which can also be called "Xiaozhen leg".

The production of ham is so simple that there is no standard process, and it can be sorted out in a few words, and the preparation method is different, but it is even more difficult to understand the essence of it.

Although Lin Chou didn't get the true inheritance of his father, and he couldn't even reproduce Lutai Fengxin, he thought that he had been exposed to it since he was a child, and he had already learned the way of making ham.

The black mountain boar is a meat that can be enjoyed by the poor people of Myeongko Base City, and it is like a fat-headed pigeon in the impression of hunters.

Because the wild boars in Montenegro are lazy by nature, they are so lazy that ordinary people can be completely assured of captivity, and they are given enough food to eat, and they don't even bother to move.

Therefore, there are a lot of fat components in its flesh, fat to oil, and its muscles are not as tight as other exotic beasts, but have a valuable soft texture.

But in fact, the black mountain wild boar that Lin Chou bought from the hunters is a pure wild boar that lives on the mountain at an altitude of more than 3,000 meters all the year round, compared with its simple domestic version of the same kind, it is more active, the diet is more extensive, and the level and connotation of meat quality are completely different.

Around the time of the Autumn Festival, the wild boar of Montenegro has just begun to paste the autumn fat, and chooses to slaughter and make ham at this time, the fat content is just right, and the taste is the most beautiful.

The black mountain wild boar in the cold storage was half processed by Lin Chou, the head and internal organs were removed, and the pig hair was scraped off and split in half.

In the yard, a piece of ground is laid out with banana leaves, and the pork legs with hooves are removed, and the ribs are removed, and each pig is divided into four parts: front and rear elbows, ribs, and loins.

The weight of the unloaded pork hind leg is about 50 kilograms, cut off the excess fat and meat skin, find the main blood vessel in the pork leg, squeeze it hard, and squeeze out the blood in it.

Massaging the ingredients is nothing new, and the beating and squeezing have a unique rhythm, which can make the ingredients "the same inside and outside", transparent inside and out, which plays an important role in the deep fermentation of ham in the future.

Then spray with high liquor, continue to massage the pork leg for more than half an hour, then cover it with green salt, and repeat the simple and boring squeezing, patting, and kneading process.

Although the price of green salt in Mingguang is not accepted by most ordinary poor people, its mellow flavor is undoubted, the salinity is lower, but the molecules are more active, ordinary sea salt can marinate six layers of meat, but green salt can easily marinate seven layers.

The reason why green salt is green is because it contains more minerals and has a slightly green taste, but this "greenness" can be brought out by a little heating or mixed with meat to bring out the unique aroma of minerals.

After an hour, the pork leg is finished.

Although there is still more than one ham left under the sea, it is an extraordinary superlative, and the "ham skin" that has not been fermented into a hollow has proven its quality.

And the freshly made ham will take at least three years of fermentation before it can initially reach the standard of raw food, and Lin Chou is reluctant to waste the one and a half hams anymore - he hopes that before the two hams are used up, the support group can be on top.

"Do you see?"

The mountain master and the others, who claimed to be going to help, stood aside in a row, a little stunned.

"Uh.... Got it. ”

"Massage, it's easy."

It's a simple fart.

Shan Ye couldn't help but let out a barbell-like laugh, massaging the pork legs, MMP Lao Tzu has to pay for a massage, you know no.

With the help of a group of people who were messy, they barely completed the preliminary processing of 200 pork legs and other parts.

The giant sequoia and the shady place under the eaves became the position of the pig's legs, and the pig's legs were hung up one by one.

Lin Chou chose a more time-consuming method, only air-drying and not smoking, except for regular salt supplementation, no manual intervention.

In this way, mold grows on the surface of the ham and slowly ferments with the ham's breathing, oxidizing the fat and flesh to eventually turn it into a perfect ham.

The pork ribs, elbows and loin are hung together and smoked with hard cedar and lychee wood, while banana leaves, orange peel and tea twigs are added to smoke the fire.

It took them all night to remove them, simply wipe off the excess grease, and hang them all on the roof of the kitchen.

In the days to come, they will be worshiped by the "incense" of the world day and night, and complete their own sublimation and transformation.

A few days and nights without rest has basically no effect on an awakened person.

Lin Chou was still in good spirits, but he was a little embarrassed to look at the remaining hundred or so pairs of pigs' front hooves.

This is a good wild boar trotters, all plump and tender, and it is a pity to abandon them like this.

The same mountain master who didn't sleep all night helped,

"Braised pig's trotters, what a good appetizer."

Lin Chou rolled his eyes, and suddenly his eyes lit up.

He has a better way to do it than marinate, and it's just right for a cold dish on a hot day.

Legend has it that at the end of the Ming Dynasty, there was a "Jingkou Restaurant" on Jiuhai Street in Zhenjiang.

The husband is both a cook and a runner, and the wife is both a boss and a bookkeeper.

One summer, when my husband went out on the street and saw that the trotters were cheap, he bought four trotters and came back with them, ready to eat them in a few days.

Because the weather was too hot, the pig's trotters were easy to spoil, so he salted the pig's trotters, but accidentally mistook the nitrate that his wife bought for his father-in-law to make firecrackers.

The next day, when his wife was looking for nitrate, she found that she had used the wrong salt, and quickly opened the marinating vat to take a look, not only did the meat quality change, but the meat was hard and ruddy in color, and the color of the hoof skin was more white and tender.

I'm afraid of poison, and I'm reluctant to throw it away.

So the couple discussed, soaked the pig's trotters in salted water several times, and then boiled them over low heat for a while, ready to keep them for themselves.

After simmering for an hour with some spiced spices, a strange fragrance came out of the pot, and even the whole street could smell it.

Zhang Guo, one of the eight immortals, was invited by the Queen Mother to go to Yaochi to catch the peach meeting, passing through Zhenjiang, smelling the fragrance of "nitrate meat", and hurriedly got off the donkey, became an old man, and came to the mortal world to taste this delicacy.

Although the husband and wife didn't dare to give the old man to eat this pig's trotter and explained it in every possible way, Zhang Guolao insisted on eating it, so he had no choice but to give it.

Zhang Guo Lao held pig's trotters in his hand, dipped in shredded ginger and balsamic vinegar, and praised them while eating.

After eating, he walked out of the store, laughed, rode a donkey upside down, flew to the sky, and forgot to catch the peach club.

The news that Zhang Guo had eaten nitrate meat soon spread, and since then, the nitrate meat has become famous, and the people have come to taste it, and the business of Jingkou Restaurant is particularly prosperous.

Later, because the name of "nitrate meat" was indecent, it was changed to "meat dishes".

"The scenery is infinitely golden,

I love Jingkou meat more,

Not greasy and slightly crispy and fragrant,

Red and frozen crystal dishes. ”

This is the poem of nearly 700 years ago, when local talents praised their hometown for meat.

And meat is a dish worthy of the legend of this poem.