What is the difference between bacon and bacon?

Bacon refers to processed products made by curing meat and then baking (or exposing it to sunlight). Bacon has strong preservative ability, can extend the storage time, and adds unique flavor. This is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon.

When it comes to bacon, there are many historical legends. According to records, as early as more than 2,000 years ago, Zhang Lu was proclaimed King of Hanning. He was defeated and headed south to Bazhong. When he passed by Hongmiao Pond in Hanzhong, the Hanzhong people entertained him with high-quality bacon; it is also said that on the 26th day of the reign of Emperor Guangxu of the Qing Dynasty, In 1999, the Empress Dowager Cixi and Emperor Guangxu took refuge in Xi'an. Local officials in southern Shaanxi once offered bacon as a tribute to the royal family. After eating it, Cixi was full of praises. The traditional habit of processing and making bacon is not only long-standing, but also widespread. Every twelfth lunar month in winter, from the "light snow" to the "beginning of spring", every household kills pigs and sheep. In addition to leaving enough fresh meat for the New Year, the rest is eaten fresh with salt, and a certain proportion of pepper, anise, star anise, and cinnamon. , cloves and other spices, marinate them in the vat. After seven to fifteen days, hang them up with ropes made of palm leaves, drain them of water, and proceed with processing. It is made by slowly smoking and roasting cypress branches, sugar cane bark, chun bark or firewood, and then hanging it up and slowly drying it with fireworks. Either hang it on the top of a wood-burning stove, or hang it over a wood-burning stove, and slowly smoke it dry with fireworks. The western region has lush forests and abundant grass, and almost every household burns firewood for cooking or heating, which is a favorable condition for smoking bacon. Even though people in the city do not kill pigs or sheep, every winter lunar month, they still have to pick out the best white strips of meat in the market, whether it is fat or lean, buy some, and go home to marinate and smoke it in the same way. A few pieces of bacon, tasting the cured meat. If you don't have firewood at home, you can ask relatives and friends in the countryside to smoke a few pieces.

Cantonese-style bacon is also one of the brands of bacon, which is mainly a specialty of Guangdong and other regions.

Let’s talk about this bacon.

Bacon, simply speaking, is salted meat, such as beef or pork. The bacon standards that meet the national regulations are that the appearance is dry and clean, the meat is tight and firm, the cut surface is smooth and shiny, the muscles are red, the fat surface is white or reddish, and it has the inherent flavor of bacon. Bacon is produced in winter, stored for a long time, and available all year round.

Bacon is often made by adding salt to the meat to make it hypertonic to inhibit or kill certain microorganisms in the meat. At the same time, the hypertonic environment can also reduce the amount of microorganisms in the meat. oxygen content and inhibit the activity of enzymes in meat, thereby achieving the purpose of food preservation.