Chapter 231： Fireworks on earth (2/2)

There are four air-dried salt-baked chickens left in the incubator, which are cut into small pieces and served to a few people on a plate, and then continue to be busy.

After the blood of the musk deer was almost released, the surface gradually became a little dry. Lin Chou used rose salt evenly on the surface of the musk deer and gently massaged its muscles to fully absorb the salt.

The salt should not be too much, it will affect the quality of the musk meat, it needs to be just right, and a deer only uses half a catty of salt.

Bianshan musk deer needs to stand still in the shade for at least one month before it can be used.

Shan Ye was a little puzzled, and knocked down the hanging musk deer with a sharp axe, making a harsh sound of gold and iron.

”Brother Lin, wouldn't it be older and harder to make this thing bacon?”

Lin Chou smiled and said nothing, this was the first step in the process.

In the sky, a huge shadow slowly fell, and the billowing adult sat on top of the saber-toothed bear, drooling.

This time it was really not greedy, but tired.

You know, Lord Kumun is a bear, but it doesn’t have sweat glands. I know it, and let a giant bear up to 100 meters float in the air for hundreds of kilometers. Even with the ability of Master Kumun’s sixth-order, it is exhausted. Half-life.

There is no way to deal with this huge saber-toothed bear for the time being, so it has to be dragged into the underground cold storage in the backyard for storage.

Time is the biggest enemy of delicacy, and at the same time, it is also the best helper.

Shan Ye's words reminded Lin Chou that the things he had stored were going to come in handy.

The Black Mountain wild boar successively harvested hundreds of them from the hunters, hundreds of mallard ducks, toothy wolves, and pig intestines that had been sealed and stored for a year through the nitrate scoured in the base city of Mali. and many more.

After the cataclysm, the four seasons became one season, which was extremely hot, but for Lin Chou, who was familiar with the seasons, the difference was still very obvious.

The temperature began to decrease slowly from late November until March of the following year. The average temperature during this period was about 20 degrees. The temperature difference between morning and evening was great, the air was relatively dry, and the bright ”winter” was here.

At this time, it is the best time to make cured meats.

Although there is no shortage of flowers, plants and vegetation, the environment is very beautiful and guests come and go.

But Lin Chou always felt that Xiaoguan lacked the breath of human fireworks after all, and was ungrounded.

In his impression, when his grandfather and father were alive, in the kitchen of their small restaurant, there were always all kinds of bacon on the beams, and even the roof of the patio was almost full.

These cured meats include ham, cured duck, cured fish, fat-headed pigeon, and dried mouse meat. In short, when the weather is a little hot, various cured meats ferment and react more actively. The strange aroma is like energy. It sticks to the skin with the temperature, and it always makes him salivate.

What's more, every time he went out, the bear children in the alley always sniffed him, their eyes splashing with green light, and the look in Lin Chou's eyes was like walking ham.

Furthermore, every midnight after the rain, my father would always wake up accurately from his deep sleep and open the big jar where he exists in the shade of the eaves to ventilate.

Those inside are the father's most proud treasure-shrimp paste, crab sauce and fish sauce.

Children are always used to distinguish one flavor from another. For example, Lin Chou is that this thing is delicious with bacon, and that thing is not delicious with bacon...

What's in the jar is not only the pride of his father, but also the taste of Lin Chou.

This is the home that Lin Chou knows.

After coming to the wilderness for two months, Lin Chou had already regarded this place as his home, as a continuation of the small restaurant in the alley.

There is nothing wrong here, it can even be said to be quite perfect-beautiful, free, unrestrained, and most importantly, there are a lot of circulation points.

However, something was still missing, what Lin Chou had to do was to make up for that little taste.