Why smoked sausage?

Hello! The method of smoking sausage is as follows:

Wash the sausage, put it in a boiling pot, add water until the sausage is over, and cook for about 20 minutes;

After cooking, wait until it is slightly cooled to an acceptable temperature and cut into thin slices;

Remember: it must be thin, not greasy or dry, but be careful not to cut your hand.

After the dishes are loaded, put them in the insulation compartment of the rice cooker for preheating.

The purpose of producing bacon is to preserve meat products for a long time, because in the past, pigs were not killed every day in rural areas and there was no farmer's market. After killing pigs in the twelfth lunar month, it is a tradition of farmers to keep meat at home for one year. Fresh meat is cut and marinated for about 10 day, then dried for half a month, and then hung in the kitchen to be smoked. After half a month, it becomes "smoked bacon". Long-term storage does not rot, wax is delicious, cooked and sliced, lean meat is brown and red, and fat meat is oily but not greasy. It's suitable for dinner.