Chapter 1030： gossip (1/2)

A group of people listened happily,

”To say that I was really poor at that time, I couldn't get enough food every day. Fourteen or five years ago, um, that is, Mr. Lin was still like this at the time, but it will be much better since then. The agricultural and pastoral areas in the south of the city can keep up. At least it’s no longer when someone starved to death on the street with expressionless faces.”

The familiar smell of cypress branches and leaves smoking on charcoal fire made these guys sigh one by one, and the topic became more and more.

As the saying goes, half-and-half children eat poor Laozi, Shan Ye’s age group, and even Lin Chou’s age group, the most profound impression of childhood is that they are hungry. They are really hungry. They are hungry all the time, even in a certain month. I have eaten a slightly oily meal on a certain day and I can easily keep it in my memory for more than half a lifetime.

Fatty Yuan, who was very enthusiastic about adding a role in his speech just now, said with a smile.

”The taste of cypress leaves is coming out. Mr. Lin is going to put bagasse. Hey, in fact, I know how to use this bacon.”

Lin Chou covered the bagasse, and the fire became a sharp cone shape, which looked very good with the bamboo yurt.

The flexible green bamboo poles are the thickness of the arms. They are light and easy to disassemble after being built into a house, but they bear a lot of weight. A few whole pigs are just a little bent when they are hung up.

”It's almost done. If you hang it again, it will take a long time to make a discount.”

After being covered with bagasse, the pale blue smoke of Cypress leaves became thicker, but the color became white, like the mist in a steamer.

”Oh, this smoke is different. I remember the smoke was red when I smoked it at home.”

Lin Chou pointed at Fatty Yuan,

”Here, what is the purple red-skinned sugarcane he got back? This sugarcane is not bad.”

The sugar in bagasse will give the pork a delicate sweetness during smoking, and the color will also adhere to the pork, making the surface a beautiful bronze or brownish red.

After being blown by the white smoke for a while, the people around felt that licking his lips was sweet.

Fatty Yuan said,

”Look at this sugar content, hey, there used to be a stevia plant in our alley. Using stevia stalks to smoke the pig thief quickly, but it has no color and is too sweet.”

The unprocessed sugarcane juice actually tends to be reddish-brown, not as pure as the purified sugar, but more natural and unique in flavor.

Therefore, Mingguang people never boil sugar and bacon, even if sugar is easier to taste, but insist on the ancient way of using bagasse.

Lin Chou carefully adjusted the hanging height of the smoked pigs. The smoked pigs are huge in size and require higher temperatures and longer.

The firepower is often calculated by the sky. The fire in the middle cannot be broken. If the fire is broken, the cookedness of the pork will be broken and overlapped, which will affect the taste of the final product.

Depending on the size of the pig, the smoking time generally ranges from 7 to 28 days. At the end of the smoking, all the doors and transoms of the shed must be sealed, and the smoked pigs will be given the last high-temperature sauna.

The Black Mountain wild boar selected by Lin Chou is relatively small, while the larger ones are untied and untied into individual elbows, ribs, etc.

Forget the time,

”If it's fast, you can eat it in ten hours~”

Smoked pig is not bacon, it can be eaten after it is made, and it tastes best when it is just taken off the smoker and piping hot.

Sweetness and fat are not really a popular taste for the fearless big food empire. For example, the famous pheasant roll was a wave of loyal female fans before the cataclysm.

Fatty Yuan said happily,

”I can afford to wait, just rubbing on the four walls in the morning. I looked at that backside and it was pretty good. It looks like a fat but not greasy look. It gives me the same hey.”

Lin Chou waved his hand,

”In the morning, cut which piece in the photo, pick up the cooked and good food at the bottom.”

The black mountain wild boar is a popular ingredient, and Lin Chou is happy to help the big guy recall his childhood.