Bacon is the least thing on the table in Sichuan. When is the best time to cook bacon?

Bacon in the city is specially found in places where fires can be made. Smoked with branches, orange peels and sugarcane peels for several hours, the taste is much worse than the old bacon in the countryside! Marinate 10 Jin of meat three or two times, put it in a container for five or six days, turn it over the next day, and let the salt taste. Take it out when it is flooded and drain the salt water. You can also wash it casually with boiling water, remove part of the salt water on the surface and hang it to dry the water. However, I am from Chongqing. In the past, my hometown hung bacon everywhere all year round and often ate bacon, so I was familiar with bacon. So today, combining the experience and characteristics of making bacon in my hometown, I will tell you about the practice of Sichuan bacon. In the era when there is no refrigeration method, curing and air-drying is the best way to store meat, because the air-dried bacon is not easy to deteriorate, and it is fragrant and delicious. So winter is coming, which is a good time to pickle bacon.

Bacon in the city is specially found in places where fires can be made. Smoked with branches, orange peels and sugarcane peels for several hours, the taste is much worse than the old bacon in the countryside! In windy places, after ten days and a half, the water content of bacon is almost dry, so it can be stored well (it can be wrapped in plastic wrap and frozen in the refrigerator, which can be stored for a long time and basically maintain its original flavor). If the drying time in the shade is too long, the bacon, as the name suggests, should be preserved in the twelfth lunar month, that is, it must be processed between Xiaoxue and beginning of spring. At this time, the temperature is suitable, and the bacon made is the most fragrant. After beginning of spring, it tastes like ordinary bacon. In the winter of the lunar calendar, that is, in November of the lunar calendar, bacon can be cured. The temperature is neither too high nor too cold at this time, and pork is delicious. After curing, smoke with cypress branches for one day and one night. If there are no open flames, smoke them out and hang them to dry.