Chongqing bacon smoking equipment Manufacturer: What are the bacon smoking materials
In fact, most cured meat is smoked in rural areas, so what materials do farmers use to smoke cured meat? What's the material of Zxiang bacon? Here comes the answer, which is worth collecting and using. The cured meat smoked with the following three materials tastes delicious.
1. Pine branches. Pine branches are branches and leaves of pine trees. They are found in many places. It is very convenient to cut them down. Moreover, raw pine branches do not like burning, which can raise a lot of smoke and have the effect of smoking meat. Pine twigs have a light fragrance, and smoked bacon tastes better. However, pine twigs also have a disadvantage, that is, smoked bacon is generally dark in color and is not popular in the market. In fact, few people like to smoke bacon with pine branches.

2. Cypress. Cedar is also called cedar in many places, because it also has a special smell. The bacon smoked from the branches of cypress is golden and delicious. The key is whether it is very dark.
3. "Hundred" branches. The hundred trees here are not cypresses, but hundreds of "hundreds", that is, they are not smoked with a single material. Smokey the existing materials directly, no matter what the tree is, directly.
In fact, this method is common in rural areas. In the early stage of bacon, many people may deliberately find cypress to smoke. But after smoking for a few days, they are generally allowed to accept what firewood to burn, which is constantly edified throughout the year.
I have eaten Z delicious bacon, not from cigarettes, but from the kitchen. The kitchen burns firewood, cooks rice and cooks pig food every day, all year round.
Preserved meat is put in the kitchen, and there is no smoke, but it also has the smell of firewood. The bacon is very dry and yellow, especially fragrant.