Nanxian cured meat [Hunan Nanxian specialty]

What is Nanxian cured meat? Authentic Hunan Nanxian specialty: Nanxian cured meat

Content summary:Do you want to know what Nanxian cured meat is? This article is a detailed introduction to the specialty of Nanxian County, Hunan Province - Nanxian cured meat. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Nanxian cured meat. The full text takes about 6 minutes to read, mainly including the basic introduction of Nanxian cured meat and its nutritional value? What are the product characteristics of Nanxian cured meat? The production method of Nanxian preserved meat, etc

Basic introduction of Nanxian cured meat

Nanxian cured meat is a specialty of Nanxian County, Yiyang, Hunan Province. Nanxian has a tradition of smoking cured meat, and killing New Year pigs is a top priority during Chinese New Year. At that time, pig farming was considered superior for its fat and oil content, with an annual pig weighing generally over 200 pounds. According to the calculation of 65 pounds of meat per 100 pounds of pig, killing one pig can yield about 130 pounds of pure meat, plus pig heads, pig feet, pig hearts, pig lungs, pig liver, and intestines, which is at least 150 pounds. According to local customs, families from average backgrounds do not sell meat. Except for keeping a small amount fresh, the vast majority of it is used to marinate cured meat

Generally, take a whole piece of high-quality pork belly with chicken and fish, place it on top of a large pot of white radish, steam it, cook it, and then use a large bowl to serve it. First, worship heaven and earth, and then worship ancestors. Cut into small pieces before consumption and stir fry with garlic, chili or dried radish peel. At this point, the oil and fat in the meat are completely drained, and the remaining salt is released. It is neither salty nor greasy, and the taste is just right. Moreover, white radishes cooked in the same pot will not taste bad until the Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival

1. Bacon has a salty, sweet and flat taste, which can invigorate the spleen and stimulate appetite<2. Bacon is rich in phosphorus, potassium, and sodium, as well as elements such as fat, protein, and carbohydrates<3. Fresh preserved pork belly with skin is selected, 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 appetizing and dispelling cold, and digestion

Fat but not greasy, thin but not woody, refreshing and fragrant, truly a delicacy on earth. This is the taste of salt, mountains, wind, sunshine, as well as the taste of time and human emotions. As mentioned, the preserved meat in the mountains does have a unique flavor

How to make Nanxian bacon

Main ingredients: 1000 grams of pork with five flowers (the best choice is pork leg or pork with five flowers)

Pickling materials: 30 grams of crude salt, 15 grams of white granulated sugar, 30 grams of high Baijiu, 30 grams of Haitian soy sauce, 20 Chinese prickly ash, 1 star anise, 1 large piece of dried orange peel

Fumigant materials: 1 cup of white rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 small spoons of white granulated sugar

1. Prepare the marinated seasonings, cut the pork into thin strips and wash them with cold water. Drain the water and set aside

2. Apply coarse salt evenly on the pork and knead by hand for 2 minutes

3. Put white granulated sugar, Baijiu, soy sauce, Chinese prickly ash, anise (break into small pieces) and dried orange peel (break into small pieces) into a large basin

4. Put the pork into a bowl, flip it a few times, and wrap it with marinade

5. Pour the pork along with the marinade into a thick, sturdy, and durable plastic food bag, vent the air, and seal it

Transfer the cured meat to the 0 ° C freezer layer and marinate for 5-7 days (usually marinated for 3 days to taste, but the longer the marinated time, the more fragrant it will be. The specific marinated time depends on the temperature at that time, and must be below 15 ° C to prevent the meat from spoiling)

6. Remove the marinated meat, clean the top with your hands, thread a thick cotton rope through it, and tie a knot

7. Sun dry the cured meat in a clean, ventilated, and cool place for 5-7 days (the specific sun drying time depends on the temperature at the time, and must be below 15 degrees Celsius to prevent the meat from spoiling)

8. The sun dried cured meat can be collected, and the surface of the meat is very dry, but the inside of the meat is still soft when pinched