Many people say that bacon takes a week to taste good. Is it true?/You don't say.

Bacon, after normal marinating, is made by mixing the marinated meat with cedar, sugar, tea and other materials with different styles as needed, and then smoking with low fire. The most famous bacon here is probably Chaigoubao bacon. Chaigoubao is an ancient town in Huai 'an County, Zhangjiakou City. According to legend, a man named Guo invented this stunt in Qing Dynasty, which has a long history and a long reputation.

Over the years, bacon has long been a well-known food in China, and there are well-known local bacon operators in many places. For example, here, there is a business owner who specializes in bacon. For more than ten years, he has been waiting in line almost every day, with only a few square meters of takeaway windows. In addition to technology, people's love for bacon is also real. Of course, bacon is not only pork, but also smoked chicken and smoked rabbit. It's a series of products, but isn't the practice of pork discussed today? Let's start with this delicious square meat.

Composition:

5 kg of pork, seasoning package (8 g of star anise, 6.5 g of Amomum villosum, 3.5 g of pepper, 2.5 g of fennel, 2.5 g of nutmeg, 2 g of cinnamon, 1.5 g of long pepper, 1.5 g of nutmeg, 1 g of cinnamon, 0.5 g of angelica dahurica and kaempferia rhizome).

Braised pork: The process of braised pork is familiar to everyone. Cut the meat into 8 cm square pieces, preferably tied with string. Boil in a cold water pot, remove and put in a soup pot. Add onion100g, ginger 50g, sweet noodle sauce 50g, red fermented bean curd 50g, and proper amount of salt. Bring the pot to a boil and simmer for 30 minutes.

After the meat is fished out, control the soup and put it into the fumigation pot. If it is made at home, put the stove in an iron pot. The fumigation materials are cedar shavings and white sugar. Sprinkle wood shavings on the bottom of the pot, cover the pot, heat to white smoke on medium fire, turn down the fire for 3-4 minutes, and turn off the fire when yellow smoke comes out 1 minute.

This is probably the process, but it can only be said as a reference, because it is necessary to grasp the temperature of bacon and judge the temperature of bacon from the number and color of cigarettes. It can't be clearly expressed in words, only the proportion and links can be clearly stated, which often requires flexible grasp.

Then there are a few points:

1, when smoking, you must not use a flat lid, but use a high lid, because the swirling smoke of the high lid can ensure the smoking effect, and it will be bitter to smoke directly with a flat lid. When I cook at home, I always use stainless steel pot with proper caliber instead of the pot cover.

There is a trick when marinating. You can put a little cedar shavings on the outside of the spice bag, which will make the cedar taste richer and taste better after smoking.

3. The main ingredients are cedar shavings and white sugar. Some smoked methods add a little brown sugar or a few peppers to increase the effect of compound fragrance. This interested friend can choose to use it.

4. There are some dry goods, share the proportion of aromatic materials in a prescription of the Qing Dynasty. This is more professional, and everyone is interested in taking it themselves: cypress branches, litchi shells, pine cones and purple sugarcane skins, which are dried and mashed in equal parts to make smoked materials.