Rural people smoked bacon, with what firewood smoked bacon more fragrant?

Bacon is a very delicious food, which is eaten by every household during the Spring Festival. It is also the most traditional food of the Chinese nation. Since ancient times, people have a tradition of bacon during the Spring Festival. Smoked bacon will not go bad even if it is kept for a year, so every family will cook a lot of bacon every year, enough for everyone to eat for a year. But what branch is better for bacon? Many friends don't understand. Let me introduce you to the correct method of bacon. What is the best branch of bacon? /kloc-9 out of 0 people don't know. No wonder the smell of bacon is not pure.

Step 1: First, prepare some pork belly, which must be good and fresh, so that the smoked bacon will be delicious. Then boil the pot, put a lot of salt in the pot, and stir-fry the salt with high fire. It takes about three minutes to pour out the salt. Then sprinkle the salt evenly on the pork belly, so that the pork belly is covered with salt.

Step 2: Marinate the pork belly for about one night, and put it on with a rope the next morning. Wearing a rope is not smoked directly in the fire, but put outside to dry. Pork belly generally needs to be aired 10 for about half a day. Of course, this 10 day and a half month refers to winter, because people usually cook pork belly during the Spring Festival, and the weather is cold, so they will dry 10 day and a half month. Don't put it in a closed room, even at night, hang it in a cool and ventilated place, so the pork belly will taste better.

Step 3: Prepare some pine and cypress branches. These branches must be fresh. Fresh branches only smoke when they burn. Smoked bacon mainly needs smoking. If there is no smoke, it is not called bacon. When the pine and cypress branches burn and smoke comes out from them, you can hang bacon on them and start smoking. Generally, authentic bacon takes at least one to three days. Some places smoke bacon all year round. You can choose how long to smoke according to your existing conditions. Generally in rural areas, family members will smoke 1~2 days at least. After smoking, hang it in a cool and ventilated place. Don't seal it If you can, you can hang it in the kitchen and smoke it every day. This kind of bacon smoked all the year round will taste more fragrant and better.