Pingli dried cured meat [Shaanxi Pingli specialty]

What is Pingli dried bacon? Authentic Shaanxi Pingli specialty: Pingli dried cured meat

Content summary:Do you want to know what Pingli dried cured meat is? This article is a detailed introduction to the Shaanxi Pingli specialty - Pingli dried cured meat. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Pingli dried cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Pingli dried cured meat and its nutritional value? How to make Pingli dried bacon and how to distinguish its authenticity? Wait

Basic Introduction to Pingli Dried Pork

Baixian Town is located in the southern part of Pingli County, at the northern foot of Bashan Mountain and upstream of Lanhe River. It is the southern gateway to Chongqing, connecting Langao and Zhenping. Baxian Town is mainly mountainous, with an altitude of 940-2000 meters. The area is crisscrossed with ravines and ravines, with a humid climate and beautiful scenery. It has distinct four seasons and belongs to the Yangtze River system and subtropical monsoon climate zone. Due to inconvenient transportation and a less developed market, the Eight Immortals are generally self-sufficient in eating meat. In order to have meat all year round without spoilage, the people here smoke and dry the pork for easy preservation. They can easily take a piece and cook it whenever they want. Almost every household has to smoke one or two pigs, and the upstairs of every household is filled with cured meat. Whenever guests or relatives come, the pungent aroma of cured meat can be smelled from afar

1. Eight Immortals preserved meat is rich in phosphorus, potassium, sodium, selenium, as well as elements such as fat, protein, carbohydrates, etc<2. When marinating cured meat, it can be marinated with salt and spices such as Sichuan pepper, black pepper, cloves, fragrant leaves, fennel, etc., and then air dried or smoked. It has the effects of stimulating appetite, dispelling cold, and digestion

The method of making Pingli dried cured meat

Smoked cured meat is usually done after winter, otherwise it is easy to spoil. After killing the pigs, chop them into large pieces and place them in a large pot (locally known as a waist pot). Sprinkle some salt and seasoning such as Sichuan peppercorns on top of the meat, marinate for 2-3 days, and then use a rope (locally used as a rivet, which is made by rolling brown leaves) on the roof. When the moisture is almost dry, smoke it underneath. It must not be open flame, otherwise it is easy to spoil. It is best to use cypress branches for smoking, as the color of the meat is red, much like beef. (Note that the fire should not be turned off when smoking. It should be smoked for about a month before and after, and then stored.)

How to distinguish between genuine and fake Pingli dried bacon