How are sausages and bacon made?

Although everyone complains that the Spring Festival has lost its old flavor and the festive atmosphere is not strong, as the most important reunion festival in a year, every household attaches great importance to it, and it is necessary to prepare new year's goods for the holidays. Sausages and bacon, as enduring new year goods, are deeply hidden in the memory of Chongqing people. Sausages and bacon in their hometown are always their coveted delicacies. Buying new year's goods is sloppy, but making sausages is very particular and essential.

Nowadays, logistics and transportation are developed, and sausages and bacon can be bought everywhere, but Chongqing people miss the sausages and bacon cooked in their hometown, especially their relatives, especially those who live outside. Human society likes to live in groups. Some people say that eating alone is lonely, and eating with the whole family is just a fun thing. Sausages and bacon bring fun. It all started with delicious sausages and bacon. From the first piece of bacon sausage, the conversation started, talking about the family's plans for the coming year, the children's studies and income?

Wax-scented food stimulates the taste buds, sets off a lively atmosphere, and makes Chongqing people relax infinitely: this is what a home should look like, pleasing the body and mind and letting go of their dreams. Sausage bacon is not only a kind of food, but also a kind of memory, bearing the reunion, hopes and dreams of family members. This is why Chongqing people are still worried about sausages and bacon in the face of more and more delicious food on the market, and it is difficult to give up their feelings.

Every time Chongqing people go out after the Spring Festival, nine times out of ten they bring sausages and bacon made by their parents and wives. If you meet them in a narrow place, please don't dislike them. This is because they travel with their wives' worries and parents' and children's expectations. Chongqing people invite people to dinner in other places. Sausages and bacon are always the most proud delicacies and the highest courtesy for their guests. If the gift from Chongqing is sausage and bacon, then he takes you as a real friend.

What about the sausage bacon that haunts Chongqing people?

First of all, you should choose the meat on the upper part of the pig's front leg or waist, which is called sandwiched meat. The meat is tender, and there are white tendons in the lean meat, which is delicious. The thinner part can be filled with sausages, and the fatter part can be made into bacon.

Pouring sausage requires repeatedly scraping the pig's small intestine, scraping off all the fat and fluff on the intestine, leaving only a thin casing, then soaking the casing in hot water to fully soften it, and finally pouring the mixture of white wine, salt, Chili powder, pepper, sugar and chopped pork into the casing, and punching a few holes in the stuffed sausage with a toothpick to release the air inside. The filled sausage needs to be hung high, and it can only be smoked when the skin is dry by the wind.

To make bacon, you need to cut the selected pork into strips about 10 cm wide, tie a hole at the top for hanging, and then marinate it with salt, spices, liquor, pepper, etc. About seven days. Pickled pork needs to be hung for a few days to dry, and then it can be smoked.

Smoked sausages and bacon must be delicious among the population in Chongqing, otherwise they are not fragrant or tasteless.

Sausage bacon is smoked with exquisite materials, mainly cypress branches, citrus branches, logging sawdust, chaff shells and so on. Put these materials in a sealed place on three sides and light them with a small fire, so that they only emit black smoke and do not burn open flames. Hang the sausage bacon above the cigarette and smoke it slowly. It is best to use cold smoke instead of open flame. In the meantime, you need to turn the meat and sausage over several times to make them smoke thoroughly. Generally, after smoking for 4-6 hours, the meat and sausage are smoked to golden brown and you're done.

The sausage bacon made in this way is full of fragrance, and its delicious degree is incomparable without smoking. It can also be preserved for a long time, and some rural areas can be preserved for several years without deterioration. Although there are industrialized smoked sausages and bacon, Chongqing people are generally not interested in it. They like bacon sausages smoked by their relatives. This is because the industrial production is large, and they are all baked quickly with fast fire, and the taste is worse than that of their own slow fire, which may also affect their health.

However, before the Spring Festival, too many people smoked bacon and sausages, which seriously polluted the air. Governments at all levels in Chongqing have banned smoking sausages and bacon in urban areas. Maybe the tastes of Chongqing people will change in the future, and they may like sausages and bacon that don't smoke.