Gushi cured meat [Henan Gushi specialty]

What is Gushi cured meat? Authentic specialty of Gushi, Henan: Gushi cured meat

Summary:Do you want to know what Gushi cured meat is? This article is a detailed introduction toHenan Gushi specialty - Gushi cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gushi cured meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Gushi cured meat and its nutritional value? What are the product characteristics of Gushi cured meat? How did the history of Gushi cured meat come about? The production method of Gushi cured meat, etc

Basic introduction of Gushi cured meat

cured meat is a type of cured meat in China, mainly popular in Sichuan, Hunan, and Guangdong, but also produced in other southern regions. As it is usually cured in the twelfth lunar month, it is called "cured meat"

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates.

2. Bacon is made from fresh, skinned pork belly, divided into pieces, marinated with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel, and other spices, and then air dried or smoked. It has the effects of stimulating appetite, dispelling cold, and reducing digestion

From fresh meat processing, production to storage, preserved meat remains unchanged, maintains its aroma for a long time, and has the characteristic of not spoiling after being stored for a long time. This meat is smoked with cypress branches, so mosquitoes and flies do not crawl in summer, and it does not spoil after three seasons, becoming a unique local flavor food

According to records, more than two thousand years ago, Zhang Lu was known as the Prince of Hanning. He was defeated in battle and headed south to Bazhong. When passing through the Hongmiao Tang in Hanzhong, the people of Hanzhong entertained him with high-quality preserved meat; It is also rumored that in the 26th year of the Guangxu reign of the Qing Dynasty, Empress Dowager Cixi took refuge in Xi'an with Emperor Guangxu. Local officials in southern Shaanxi once presented preserved meat as a tribute for imperial use. After eating it, Empress Dowager Cixi praised it endlessly. The traditional custom of processing and making cured meat is not only long-standing, but also widespread. Every winter in the twelfth lunar month, from "Xiaoxue" to "Lichun", every household kills pigs and sheep. Except for enough fresh meat for the Chinese New Year, the rest is mixed with fresh salt, mixed with a certain proportion of Sichuan pepper, anise, star anise, cinnamon, cloves and other spices, and marinated in jars. Seven to fifteen days later, hang it up with brown leaf ropes, drip it dry, and process it. Choose cypress branches, sugarcane bark, oak bark, or firewood to slowly smoke and bake, then hang them up and slowly smoke dry with fireworks. Or hang it above the stove burning firewood, or hang it above the grill burning firewood, and use fireworks to slowly dry it. The western region has abundant forests and grass, and almost every household burns firewood for cooking or heating, which is a favorable condition for smoking cured meat. Even city dwellers, although they don't kill pigs or sheep, they still choose the best white strips of meat in the market every winter and twelfth month, whether they are fat or thin, buy some, and go home to marinate and smoke a few pieces of cured meat to taste the flavor. If one does not burn firewood at home, they will ask their family and friends in the countryside to smoke a few pieces

Method of making Gushi cured meat

Main ingredients: 2500 grams of pork rib meat (pork belly)

Seasoning: 75 grams of salt, 13 grams of Sichuan peppercorns

Homemade cured meat method

1. (1) Cutting and marinating: Cut the meat into strips that are 30 centimeters long and 3 to 5 centimeters wide, poke some small holes with bamboo skewers, and knead them with Sichuan peppercorns and salt that have been stir fried and dried until warm. After kneading, place them in a porcelain basin with the skin facing down and the meat facing up, layer by layer, and press down on the top layer with a heavy object. Flip over once every 2 days, marinate for 10 days, then switch to flipping over once a day, marinate for another 4 to 5 days, take it out, tie it with a rope, hang it in a ventilated place, and let it dry to half dry. (2) Smoking: Put sawdust in a large iron pot, put an iron grate on top, place the dried meat on top, cover the pot, and then heat it. When sawdust is heated and emits smoke, it stops burning, and the meat turns yellow when its moisture has dried. (3) Steaming and slicing: Soak the prepared cured meat in warm water until soft, scrape off the yellow surface, and brush off any dust on the meat with a soft brush. Rinse with warm water and place in a container. Steam on high heat in boiling water for about 1 hour. Let it cool in the drawer, slice it and put it on a plate for consumption