On New Year's Eve, all the neighbors who came to visit me had left, and Zhou Yan walked up to his father with a smile.
"What do you want to do?"
"Have you drunk too much?" Zhou Yan looked at his father carefully and found that he was almost awake.
"It's only half a catty of wine," Dad said nonchalantly, "By the way, tomorrow morning, call the quarantine department to come over and pick out a few more heads, and you'll be in charge..."
"Really plan to engage in deep processing of meat?" Zhou Yan looked at his father with a smile, "Actually, the purchase price of live pigs is low, so there are no other ways out..."
"You little bastard, you didn't tell me earlier..." Father Zhou gave his son a vicious look.
"Don't I need to consult an expert?"
"Son, please stop showing off!" I was also a little impatient.
"In addition to deep processing," Zhou Yan breathed a sigh of relief, "we can also add other varieties. I consulted with the Agricultural University two days ago. Many domestic pig varieties can adapt to the climate here."
"Stupid pig?" Father Zhou frowned thoughtfully.
"The black pigs we used to have here," Zhou Yan explained. "Although they don't grow as fast as the Changbai pigs, they only grew more than 200 kilograms in two years, but there is an advantage..."
"I definitely don't have to feed him only concentrate..." Father Zhou sighed slightly.
"Also, the price of black pigs is much higher than that of these fast-growing pigs..." Zhou Yan stared at his father with a smile, "In addition to black pigs, there are other varieties, such as fragrant pigs and so on.
, I can get it for you too."
"Then..." Father Zhou thought for a while, "Let's buy twenty or thirty black pigs after the new year. Let's see the situation first..."
Qin Ruoshu on the side, although she is known as a daughter-in-law of the countryside, basically knows everything about the countryside but knows nothing about it. Listening to the family of three next to her discussing pig breeds, she could only stare blankly.
After the family discussed the results, they cautiously asked: "Is there any difference between black pigs and the pigs we raise now?"
"Ruoshu, do you remember what I told you before about the difference between domestic traditional beef cattle and foreign beef cattle?"
"Yes," Qin Ruoshu nodded, "Foreign cattle have a higher fat content and are suitable for frying and roasting. In China, most of them are draft cattle. Their meat is firm and suitable for stewing."
"The difference between black pigs and Landrace Sherlock is similar to this," Zhou Yan explained with a smile, "Landrace and Sherlock are both foreign breeds. When pig breeds are cultivated abroad, they tend to be used in Western food and are suitable for frying and roasting. Here we go.
In China, according to the traditional Chinese food cooking method, the meat will be loose after being cooked..."
Qin Ruoshu understood something and nodded.
After listening to Jiang Zhe's explanation, the old lady on the side suddenly realized: "I'm just wondering why this meat is so resistant to stewing. I used to think it was because it grew faster..."
"Nowadays, if these long-mouthed white pigs are raised for more than a year, the meat will be just like that..." Zhou Yan smiled, "However, this kind of meat is more suitable for making ham or bacon, and it is easy to taste..."
On the twenty-fourth year of the year, Zhou Yan got up early in the morning. As soon as he got dressed, he found that Qin Ruoshu was also awake.
"Why are you up so early?"
"Help!" Qin Ruoshu smiled and put on her clothes and put on the anti-stain sleeves prepared by her mother-in-law.
"Yes, when you kill a pig, remember not to look at it, it's a bit bloody..."
Zhou Yan was ready and took Qin Ruoshu to the house over the pig farm to have breakfast.
Then they put on the equipment, picked out a dozen pigs from the remaining New Year pigs, and drove them to a dedicated pig house to be slaughtered.
The fat guys, who had no sense of impending disaster, were wandering leisurely in the waiting area. At this time, Father Zhou had already turned on the high-pressure faucet, pointed it at the fat guys and turned on the switch...
After rinsing with warm water, all the fat will become smooth and smooth.
At around eight o'clock, staff from the District Quarantine Bureau arrived and used portable instruments to inspect the area. After confirming that there was no problem, Zhou Yan started moving.
The Seven-Star Sword, which had not been used for more than a year, made its debut again. A cold light flashed, and the light in the fat eyes began to dim.
"boiling water!"
The father directed the cousins to remove the hair of the fat pig, and after confirming that the cleaning was completed, Zhou Yan appeared again.
Perform seppuku and take out the sewers one by one.
After that, behead the head and split it in half.
The quarantine officer who was standing by looked at it carefully, took samples for inspection, confirmed that they were qualified, and stamped them.
Afterwards, the pig's head was moved aside and the fat pig was moved into the storage room.
"The next one..."
After slaughtering twenty pigs in a row, Xiao Ding, who was responsible for stamping the quarantine stamp, was shocked: "Lao Zhou, there are only more than a hundred households in your village, how can you eat so much?"
"There are other uses. I'll give you some bacon and ham later..." Father Zhou glanced at Zhou Yan who was busy at work, and smiled at Quarantine, "Xiao Ding, it's done, let's go in and drink tea..."
"Zhenghe, you go in and drink water with Xiaoding, I have to help..."
In the clean storage room, Father Zhou directed several cousins to put half a pig on the oversized chopping board.
Zhou Yan, who had finished cleaning the Wuqu, put the knife back into the scabbard, replaced it with a smaller Wenqu knife, and began to dismantle half of the pig.
"This is the front hand!" He gently turned the knife around the joint and broke it with his hand, separating the pig's hand.
"Front elbow!"
"Hind hoof and hind elbow!"
Then comes the leg meat and leg bones...
Although Father Zhou has seen the same scene many times, he has to admit that his son has mastered decomposing pork. To describe it as being able to do it with ease is not an exaggeration.
In just five minutes, half of the pig had been decomposed.
Qin Ruoshu, who was standing aside, was stunned: "This is too strong!"
"Practice makes perfect!" Jiang Zhe glanced at his father, and then at the eager folks outside the window: "Dad, you can start!"
"Uncle Third, I want a piece of front elbow!"
"I want the tip of my butt..."
Father Zhou has just finished weighing two portions, and Zhou Yan has already finished processing the remaining half.
Perhaps it's because of the hard times in the past few years that it's shadowed. When the folks buy meat, it's either the front and rear legs, the top of the rump, the tenderloin, or the nape of the neck. Very few of them ask for pork belly.
This chapter is not finished yet, please click on the next page to continue reading the exciting content! I was busy until noon, and there was a large basket of leg bones, keels, elbows, and pork belly left in the storage room.
In the afternoon, the purchasing power dropped significantly, and by the evening, there were only eight and a half fans left.
Zhou Yan intentionally left these until the end, because they have been raised for a long time, the fat layer is thicker, and the meat is relatively firm.
"Son, the rest is up to you!"
When making ham, naturally you cannot follow the previous anatomy method. Remove the entire hind leg directly from the hip joint, then dissect the front legs, then process the ribs, decompose the pork ribs, tenderloin and nape.
"It's done!"
After breaking it down, Zhou Yan wiped the knife with a rag, returned it to the sheath, and looked back at his father and mother who were still looking at him eagerly.
"Is this the end?" Dad's eyes widened, "No..."
"I haven't prepared all the ingredients yet, what should I do..." Zhou Yan couldn't laugh or cry, "Even if the ham is simple, one piece requires several kilograms of salt..."
"Bacon is more troublesome. You have to use cypress branches, orange peels and grapefruit peels..."
"Whatever you need, write it down and I'll buy it tomorrow..."
"Okay," Zhou Yan thought for a while, then added, "Buy some more ingredients for braised pork, and there are still a lot of elbows. I'll make braised elbows later. Each family will share some. When you eat, you can just steam them.
Already..."
The New Year pig has been slaughtered, and the big purchase of New Year goods has begun.
Although Zhou Yan's family is backed by Anxin Shopping Mall, they don't have to buy many things themselves. The family buys many common ingredients at large markets, such as vegetables and seasonings.
On the second day after slaughtering the New Year pig, my father and mother went to the New Year's market and purchased the seasonings needed to make bacon and ham.
That afternoon, Zhou Yan started production.
Naturally, the first thing to start was the relatively simple bacon.
Stir-fry the pork belly with salt and seasonings, marinate the pork belly, dry it in the sun, wash it, bake it with cypress branches, orange peel and grapefruit peel, and dry it again.
Making ham is relatively troublesome, as it requires shaping, kneading, adding salt, fermentation, and reshaping.
Moreover, if you want to make a good ham, it is time-consuming and labor-intensive. When adding salt, you need to constantly cook and kill the chicken, and you have to fill in the pitfalls.
Moreover, the salt was not added in one go, but was added in separate steps. The salt had to be added six or seven times over a period of more than a month.
The first time, just put a small amount of salt to seal the skin. The second time, use more salt to remove the water; a week later, add salt again to marinate the thicker meat and bones; half a month later,
Depending on the marinating conditions, add salt appropriately.
After more than a month, the salt and frost crystallized, and the pickling was basically completed.
Next, you need to clean the surface of salt and soak it.
After that, it is dried, shaped, improved appearance, and then enters the long fermentation process...