How much is the authentic bacon per jin? What kind of fuel is it smoked? Six common fuel recommendations

When the Spring Festival is approaching, most parts of our country begin to buy New year goods, especially after killing New year pigs, farmers begin to pickle bacon and sausages in order to preserve the taste of meat. how much is the authentic bacon per jin? What kind of fuel is used to smoke it?

Authentic bacon price:

Let's see what kind to buy, if it's cheap, it's more than 20 yuan per jin. For example, we need about 40 here, and a jin of bacon is smoked here for more than 10 days, only 6 to 7 taels per jin, and there are big ingredients for the family, and there is pork that many people buy feed to marinate. Farmers make their own food, which is not fed for a long time, so it is delicious. This is why the pork in the market does not have the fragrance of the countryside.

I once made no bacon to sell, but it was an authentic native pig. I bought the rear leg meat for 13 yuan per jin. Because I bought more lean meat, the two hind legs were exactly 50 jin of meat. Finally, I smoked 31 jin and lacked nearly 20 jin. I didn't believe that there was so much less. I didn't know until I had done it that it cost 20 yuan a jin alone, and the smoked meat was four taels less per jin. First, I had to salt it for a few days and then dry it and then smoke it. Twenty or so pieces of meat outside dare not be flattered, even more difficult to say, let's see if you dare to eat.

Introduction of common smoked bacon fuel in rural areas

I. Sugarcane skin

Common bacon materials in rural areas, especially in Guangxi, there are many sugarcane production and sugar mills, and many people go to pick up bacon. The bacon smoked from sugarcane skin is rich in flavor, bright in color, fat but not greasy, and very delicious.

Peanut shell and orange peel

There are many peanuts in the countryside, and bacon with peanut shell and orange peel has a more unique taste. With the rising heat, the aromatic molecules of orange peel are more likely to attach to the meat and infiltrate into the meat.

​ III. Sawdust

Sawdust, also known as wood chaff, is generally available in wood processing plants, because wood chaff burns slowly, smoke is easy to stick, and the firepower is small and will not scorch bacon. Therefore, many places like to use wood chaff to smoke bacon.

​ IV. Husk

There is no rice in this kind of millet, it is a shell, and it is often seen to use it to smoke bacon.

​ V. Cypress branches

This is a very rare good material, smoked bacon, golden flavor, now it is rarely used, the people in the village have a sense of protection, no longer break branches home. At the same time, there are also regulations that can no longer be cut down indiscriminately, protecting the green plant to a certain extent, and it is difficult to buy even if you want to buy it.

​ VI. Tea seed hull

Ordinary firewood smoked meat, because of the fire, the temperature is difficult to control, the bacon not only does not look good, but also tastes bad. Camellia seed oil after the remaining shell, this material burning temperature is stable, but also has a touch of tea fragrance. Using camellia seed shell to bake bacon is an innovation in accordance with local conditions.