The husband's family outside me is in Hunan, the person here often eats the meat, but put more for a long time to yield the meat, for generations stayed to smoke bacon this one tradition is consuetudinary.
我外婆家在湖南，这里的人常常吃肉，但为了让肉放得更久，祖祖辈辈便留下了熏腊肉这一传统习俗。
Had tasted together very beautiful bacon, souse segment is very important. Left and right sides of average the twelfth month of the lunar year is the good time that reduces year of pig. Year of pork that just killed, it is good to must make it completely cooling above all. Search to pack fleshy container again next, on a few salt are spilled equably in the bottom of container, make the same score pork again superpose, fry the flavor that has had ahead of schedule and salt next sweet hind another layer another wipe the flesh above, day of 5-7 of souse of sealed finally container. Still have a small key here, go up to be wiped equably in cutlet before souse on trifling liquor, the absorption with better at cutlet profit flavor, fume the flesh that come out to also be met sweeter! Grandmother is Hunan, the salt that taste can spill again quite is particularly much, the taste that makes good cured meat can have Xian Xian so writes a composition. If salt is put little too weak, the flesh can be fumed possibly smelly, do bacon commonly, elderly a respectful form of address for an old person can have experience more a bit.
一块味道好又很漂亮的腊肉，腌制环节极为重要。一般腊月左右是杀年猪的好时间。刚杀的年猪肉，首先一定要让它完完全全冷却好。然后再找来装肉的容器，在容器的底部均匀的撒上一些盐，再把猪肉平放在上面，然后将提前备好的香料和盐炒香后再一层又一层的抹到肉上面，最后密封容器腌制5-7天。在这里还有一个小窍门，腌制前在肉条上均匀的抹上些许白酒，利于肉条更好的吸收香料，熏出来的肉也会更香！外婆是湖南的，口味会比较重撒的盐特别多，所以做好的腊肉都会有咸咸的味道作文。如果盐放少了太淡，肉可能就会熏臭，一般做腊肉的，年长的老人家会更有经验一点。
After souse is finished, should wait for ability of a week possibly to yield briny infiltration meat in. After waiting, can hang in fire to pile 2 meters or so expensive frame work to go up. A month controls bacon to had been fumed probably. Bacon and what dish are built, bacon fries kidney bean, fry asparagus lettuce, fry garlic bolt to wait a moment. The small still celery that nevertheless I like most fries bacon, have in the mouth those who say not to come out is delicate!
腌制完成后，可能要等一个星期才能让盐水渗入肉里。等好了之后、就可以挂在火堆2米左右高的架子上。一个月左右腊肉就大概熏好了。腊肉和什么菜都搭，腊肉炒四季豆、炒莴笋、炒蒜苗等等。不过我最喜欢的还是小芹菜炒腊肉，嘴里有说不出来的美味！
Before spend the New Year, grandmother can have smoked bacon ahead of schedule. After waiting for us to come home, can eat on appetizing bacon! Of course, the happiest still is annual we should take Shenzhen on a lot of times, greediness when boil on one, delicate come with longing blow on the face ……
在过年前，外婆会提前把腊肉熏好。等我们回家后便可吃上香喷喷的腊肉！当然，最开心的还是每年我们都要带上很多回深圳，嘴馋的时候煮上一块，美味与思念扑面而来……
There is Xian Xian in bacon, hot hot flavour, also have the taste that family reunites, have the taste of grandmother home more.
腊肉里有咸咸的、辣辣的味道，也有家人团聚的味道，更有外婆家的味道。(文/何梓涵)