Drying the sausages and bacon sent by the rural mother-in-law, you don't have to worry about the New Year, netizens: I'm so envious.
Fireworks in the world, when the smell of the New Year is getting stronger, "I see that the New Year is coming, whenever I walk in the market, or look at the live broadcast on my mobile phone, I seem to be able to smell the fragrance of sausage and bacon, preserved pork tongue, preserved pork ribs, preserved pig's trotters, patterns are endless, friends who like to eat this bite can buy it home and hoard it directly, hang it on the balcony, and look at it full of happiness."
For me, it is a bit troublesome to prepare bacon sausages, that is, the preparation work is a lot, so every year for the Chinese New Year, my family's bacon sausages are taken at my rural mother-in-law's house. This time, I also specially asked my mother-in-law to take a few photos of smoked bacon sausages and share them with everyone. No, last weekend, my husband went back on purpose and took a lot of it, so you can keep it for a long time.
The bacon and sausages made by my mother-in-law are all authentic Sichuan flavors, and each of them is a serious "autumn" life. See it with your own eyes: First prepare the hind leg meat, chops, and pork belly, poke a hole in the meat with a knife (the ribs don't need to be pierced), so that it can be hung in the back (the meat must not be washed with water), and the back can be rubbed with liquor.
Next, the salt, star anise, bay leaves and peppercorns are fried together, the salt is fried to a faint yellow color, and the spatula is not difficult to push, then get out of the pot and let it cool and set aside. Before applying salt, use the prepared high-grade liquor to evenly spread a layer on the surface of the meat (every corner should be smeared), and then the fried salt should be evenly spread on the meat, and each corner should also be smeared (the amount of salt is controlled by yourself).
Put the salted meat into the bucket in turn, cover the lid, marinate for about 5-7 days, and need to turn it once a day halfway, (considering the thickness of the meat and the amount of salt, the specific number of days of pickling is your own), the meat is thick and marinated for a few days, and the meat is thin for a few days less, all depending on experience.
After the bacon sausage is done, it generally needs to be dried for more than half a month, and after half a month, these cured meat will be "mildew" or a little hard, at this time you can "autumn", put these cured meat in a specific shelf, and start to operate.
The whole process of autumn bacon sausages is also a lot of boards, using bricks or wooden boards to erect a shed on the open space, or using modified black iron drums, gasoline drums, a shelf on the barrel, hanging bacon sausages on the shelf, covering them with old clothes, lighting sawdust with firewood to press the fire, and then using cypress branches, osmanthus leaves, and orange peels to increase smoke.
Here is a reminder to everyone: don't see an open flame, just smoke, if there is an open flame, grab a handful of sawdust and sprinkle it to extinguish, so autumn bacon has always been hard work, no one can do it, not for a moment. If there is no one to deal with it in time, the consequences will be unimaginable.
Drying the sausages and bacon sent by the rural mother-in-law, you don't have to worry about the New Year, netizens: I really want to eat it. After taking the bacon home, I immediately cut a piece and fried it, full of home taste, and after sending it to the circle of friends, it attracted a voice of envy, and my friends said that they drooled when they saw it, and asked if it was for sale. It's going to be the New Year, are you preparing bacon sausages at home?