How is sausage bacon made?

While everyone is complaining that the Spring Festival does not have the flavor of the past year, the festive atmosphere is not strong, but as the most important reunion festival of the year, each family and especially valued to celebrate the festival will be prepared for the New Year's Eve, sausage bacon as a durable New Year's Eve, deep in the memories of the Chongqing people, the hometown of the sausage bacon will always be a delicious mouth-watering them, to buy New Year's Eve something else can be sloppy, to do the sausage bacon but very careful and essential. The Chinese government has been working on a new program to improve the quality of the food in the country.

Now logistics and transportation developed, where you can buy sausage bacon, but every Chongqing people miss their hometown, especially loved ones do sausage bacon, out of the life of the people especially so. Human society likes to live in groups, a person to eat someone called, eat is lonely, a family to eat together, is to figure a lively, and sausage bacon is lively lead, everything from that delicious sausage bacon, from the first slice of bacon sausage entrance, the chatter box opened, chatting about a family's plans for the coming year, chatting about the children's schooling, chatting about their own income?

Saturated with the aroma of wax delicious food to stimulate the taste buds, baked with a lively atmosphere, so that people in Chongqing unlimited relaxation: home should be this way, pleasure, body and mind, flying dreams. Sausage and bacon is not only a kind of food, but also a kind of memory, carrying a family reunion, hopes and dreams. This is also the face of Chongqing people on the market more and more delicious food, the sausage bacon is still attached to the heart, to maintain a kind of hard to part with the reasons for the feelings.

Every Spring Festival out of Chongqing people, their bags of luggage, nine out of ten with their parents, his wife made sausage and bacon, if you run into them in a narrow place, please do not dislike, that is, they are with his wife's attachment, parents and children's expectations in the trip; Chongqing people in the field to invite people to dinner, sausage and bacon is always the most proud of and the most handful of delicacies, that they are the highest courtesy to the guests; if Chongqing people in the field to invite people to dinner, sausage and bacon is always the most proud and most handful of delicacies, that they are the The highest courtesy to the guests; if Chongqing people send a gift of sausage bacon, then he is treating you as a real friend.

How is the sausage and bacon made in Chongqing?

First of all, the meat from the upper part of the front leg or waist of the pig is selected, which is called clip meat, and is more tender, with white sinews in the lean meat, which makes it tasty and delicious to eat. The leaner part can be enrobed in sausage, and the fat and lean part can be made into bacon.

Inserting sausage needs to be first pig small intestine repeatedly scraped clean, all scraped intestines on the fat and fluff, leaving only a thin layer of intestinal coating, and then the intestinal coating immersed in hot water, so that it is sufficiently softened, and finally a mixture of white wine, salt, chili powder, peppercorns, sugar and has been chopped up pork together into the intestinal coating, with a toothpick in the irrigation of a good sausage in a few holes in order to let out the inside of the air. The sausage needs to be hung in a high place and blown until the outer skin dries before it can be smoked.

To make bacon, you need to cut the selected pork into strips about 10 centimeters wide, tie a hole in the top for easy hanging, and then use salt, spices, white wine, peppercorns, etc. to marinate for about 7 days, and the cured pork needs to be hung for a couple of days to dry out the water, and then you can smoke it.

The Chongqing population in the delicious, must be smoked sausage bacon, otherwise not fragrant no flavor.

Sausage bacon smoked materials are very delicate, mainly cypress branches, citrus branches, logging sawdust, chaff shells, etc., these materials put a three-sided sealed place with a fine fire ignited, so that only black smoke, do not light a fire, in the smoke above the hanging sausage bacon, slowly smoked, preferably with a cold smoke, can not be used with an open fire, the period of time you need to turn over a few times the meat and sausage, so that it is fully smoked to the smoke. General smoking 4 - 6 hours after the meat and sausage is smoked to golden brown on the completion of the work.

The sausage bacon made in this way is full of bacon flavor, the degree of deliciousness is not smoked incomparable, but also can be preserved for a long time, and some rural areas can be preserved for several years and still will not deteriorate. Although there is now industrialized production of smoked sausage bacon, but Chongqing people are generally not too interested in, like the loved ones home-smoked bacon sausage, this is because of the industrialized production of large quantities, with a rapid fire quickly baked, the taste than the home of the fine fire slowly baked poor not to mention, but also may affect the health.

But because of the Spring Festival, smoked bacon sausage too many people, serious air pollution, Chongqing, at all levels of government has banned in the city smoked sausage bacon, perhaps the future of Chongqing people's tastes will change, like not to use smoked sausage bacon may be.