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Chapter 278 Packing Sausages and Autumn Bacon

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    ?

    "Ren Tao, go to grandpa's house and bring back their sausage machine." My mother said to me.

    At this moment, my mother is cleaning the "small bag". The so-called small bag is the small intestine of the pig, and this is the casing used to hold the sausage.

    After the small bag is cleaned, it is necessary to scrape off the dirt on the surface with a bamboo blade.

    After scraping the small bag with the thickness of a finger, the strange thing on the surface was removed by scraping it with a bamboo blade, leaving only a thin layer.

    After receiving my mother's order, I rode on my bicycle and went to my grandfather's house to get the sausage machine.

    About half an hour later, the sausage blender was placed in front of mother.

    Take out the pork that was specially reserved before, remove the bones and pig skin, cut it into small pieces the size of your thumb, and pour it into the basin.

    Most of our home-made sausages are made of pork neck meat. On the one hand, pork neck meat is not easy to cook, and it is not delicious to make twice-cooked pork. Second, it is too fatty to be stewed. In short, it is not very tasty.  , simply use it to hold sausages, and make the best use of it.

    The pork neck meat wrapped in various seasonings can't tell which part of the pig it is. It is cut into small pieces, and there is no difference in taste.

    The mixer is fixed on the corner of the table first, and there is something like a bayonet on its base, which can be fixed.

    The middle part is a handle, which can be stirred continuously, and the pork inside can be transferred to the front meat outlet by stirring the handle.

    The machine has two openings in total, one at the top for loading meat, and the cut meat is put in from here. After stirring the handle, the meat comes out from the meat outlet and is wrapped by the casing to form the original shape of the sausage.

    After the mother fixed the machine, put all the casings on the meat outlet, and then tied the tails of the casings to prevent the meat from leaking out.

    After preparing everything, he began to throw the meat in the basin into the meat opening bit by bit, and kept stirring the handle with the other hand. The meat got into the casing and moved forward along the table.  .

    Grandma stood at the other end of the table, guarding the sausages coming out, straightening them out with her hands to prevent the sausages from wandering.

    After installing a section, my mother stopped for a while, and grandma took this opportunity to tie the middle part of the sausage with cotton thread, and tied the sausage into small pieces more than 20 centimeters long.

    Sections of sausages were placed on the table. When she was free, grandma took a needle and kept poking on the packed sausages.

    "Grandma, why did you poke the sausage with a needle?" I asked suspiciously.

    "After you poke it, the sausage won't burst when it's cooking. If you don't poke it, the cooked sausage will explode, and the oil will be fried everywhere." Grandma explained.

    I see!  I still know the simple principle of thermal expansion and cold contraction!  After being heated, the casing swells, and when it reaches the limit, it will burst open. If a small hole is poked, the air will be discharged from the small hole when it expands, which will not cause tragedy.

    A small bag needs to hold several tens of catties of pork, and our family will definitely not be able to use up so much. Basically, we can pack twenty to thirty catties of sausage every year, which is considered a lot.

    After the sausages were loaded, grandma found a plastic rope and tied up the sausages in knots for easy hanging.

    After the sausage is done, it's time for the bacon to be on the agenda!

    The pork that has been marinated for several days has already tasted good, and the bottom of the basin is covered with blood, which means that it is time to take out the meat.

    After marinating the pork, hang it outside to air-dry for a few days to dry the moisture on the surface, which is more conducive to storage.

    After air-drying, put it away and prepare autumn bacon!

    Next to the wall at the entrance is the place where our autumn bacon is.

    The so-called autumn is very vivid.  Smoked with smoke, we call it autumn here.

    ? In the past few days, when I meet neighbors, I will ask: Yao Nai, have you had bacon for a long time?  Second master, don't you have bacon in autumn?

    An autumn character, while vivid, can also draw in the relationship between neighbors.

    In the corner of the fence, my grandfather built a small shed with bricks. Two rows of red bricks more than one meter high were used as a base, and a layer of barbed wire was placed on top of it. On the barbed wire, dried pork was stacked.

    The space under the barbed wire is used to place autumn bacon items.

    The items of autumn bacon are divided into three categories: upper, middle and lower.

    The top grade is the best. The bacon that comes out in autumn is mellow and delicious, and you won¡¯t get tired of eating it for a long time, but it is more troublesome to obtain the ingredients.

    There are two top-grade materials, one is cypress branches.  The bacon made from cypress branches in autumn has a natural cypress fragrance. Unfortunately, there are no cypress trees planted here, only a few half-person-high cypress trees in the cemetery over there. It is estimated that 2 pieces of bacon in autumn are not enough.  Don't say it's someone who passed away, kind ofin front of the grave.

    Another top-grade material is peanut shells and walnut shells.

    Nut shells have their own aroma of oil. After burning, they can release a special aroma of oil, which is added to the bacon to add a special taste.

    But for peanut shells, walnut shells and the like, you have to prepare several bags at a time to be enough for autumn bacon. For rural people, who has the money to eat several bags of peanuts a year?

    Therefore, most of the materials we use here are medium materials.

    The middle material is sawdust, which is the kind of sawdust that falls after the wood is sawn.

    Not far from our place, there is a wood processing factory that produces a lot of sawdust every day, and no money is charged, and no one wants it.

    Therefore, when the autumn bacon is approaching, many people ride their bicycles to come back with sawdust.

    There is also a special smell of wood in the sawdust, which is very light, but it can also improve the quality and aroma of bacon.

    The following materials are very simple, just use the straw or leaves at home to make autumn bacon.

    Today, we are preparing medium-level materials!  And also added some above class material!  For this big fat pig weighing more than 300 jins, our family has given up everything!

    Grandpa and Dad came back with a few bags of sawdust from above.

    In addition to a bag of peanut shells that have been saved for a year, and a few catties of walnut shells, don't believe this bacon is not delicious!

    By the way, there are also a few cypress branches I secretly pulled from behind the grave!

    Adding all these things together, it is simply the best companion for bacon!

    The meat pieces are coded on the barbed wire, and they are covered with large sackcloth bags to prevent the smoke from escaping.

    Light a fire, let's go!

    After the raging fire ignited, sawdust was sprinkled quickly, and when the sawdust was about to ignite, grandma held a bowl of water in one hand, and sprinkled water on the sawdust with the other hand, and the wood chips that had just ignited went out again, thus  Produces copious amounts of smoke.

    Then grab a few peanut shells and sprinkle them into the fire. The peanut shells are roasted by the fire, between burning and non-burning, and they keep releasing the fragrance of oil.

    At this time, cover it with cypress branches and wait for a lot of smoke to be produced.

    Wisps of smoke floated out along the fire, repeatedly touching every piece of bacon.

    Of course, if the smoke is too heavy, it can make us unable to open our eyes.

    At the same time as the autumn meat, it is also autumn people~ (remember this site URL: www.hlnovel.com
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