Traveling through ancient times: Savages are hungry for food

in the afternoon.

Sang Tian and the females started to get busy again.

Prepare the meat and ingredients.

Bacon is a traditional Chinese delicacy, made by curing and smoking. It's typically dark red or brown in color, with a unique smoky aroma and oily sheen.

It has a very unique taste, the meat is tender and juicy, with a rich smoky aroma and salty flavor.

Just thinking about it makes Sang Tian drool.

The females prepared a lot of pork tenderloin and pork belly, cut them into long strips, washed them with clean water, and drained them.

In a large bowl, combine salt, cane sugar, Sichuan peppercorns, star anise, cinnamon, bay leaves, and dried chilies to make the marinade.

Then coat each piece of meat evenly with the marinade, place it in a clean jar and seal it.

Turn the meat strips over once a day to ensure they are evenly marinated.

Marinating usually takes several days or even weeks to ensure the seasoning fully penetrates the meat. Sang Tian estimated that it would take about five days.

The temperature has already dropped below zero degrees. Sang Tian feels that even if it is not minus ten degrees, it will be soon.

Putting the jar in the cave will raise the temperature a little bit, which is like putting it in the refrigerator.

……

After five days, take out the marinated meat strips, rinse them with clean water, drain them, and hang them in a well-ventilated place to dry until the surface of the meat strips is dry.

At this time, you can smoke the meat until the surface is crispy.

That's it...

Store in a dry place to avoid moisture and deterioration.

This job is not difficult either.

The main thing is to smoke and roast the jerky five days later, which is a technical job.

……

Next, it’s time to make the sausages…

The most important thing about sausage is its casing.

But the choice of casings stumped Sang Tian...

Pig intestines, for example, are too smelly. Besides, these ancient fanged beasts eat everything, especially rotten meat.

The stench of intestines was definitely much stronger than it is today.

Even in modern times, with the help of technology, Sang Tian has never eaten pig intestines that are completely tasteless.

What's more, in this ancient time where it can only be processed by hand...

As for the duck intestines, they do have a nice flavor. But they're also too small and thin. Even though ancient ducks were twice as big as modern ones, they're still too thin to make sausages.

It could be sheep intestines, but Sang Tian wasn’t sure if he could completely remove the mutton smell.

Beef intestines are too thick...they would probably be thicker than an adult's arm.

Each one has shortcomings, and Sang Tian really can't choose.

Then... let's try them all...

After all, it's your first time, and the cost of trial and error is high. This will help you gain experience in the future. You'll know which animal intestines are best to use.

Creatures like Fang, Moomon, and Baamon use the small intestine.

Otherwise it's too big.

Duck intestines are indeed small, but Sang Tian feels that this size is just right for making modern street sausages.

Oh, just thinking about that smell made Sang Tian unbearable...

……

Of course, the intestines should be the freshest.

So... Lei waved his hand...

Let about twenty tribesmen go to the animal breeding pen and kill the animals.

I've been raising it for a few months, and it's time to make some contributions to the tribe.

These are the freshest meats, and we are going to have a three-piece combo tonight.

The three combinations are: meat roll hotpot, barbecue, and Maoxuewang...

Sigh, if I say any more, Sang Tian will start drooling...

……

There were so many intestines that both males and females helped to clean the intestines at the riverside.

Afterwards, the detailed steps were taught to the females here...

With the experience of processing duck intestines before, everyone did it very smoothly this time. According to the steps of processing duck intestines before, the grease and impurities on the surface of these intestines were removed.

Especially pig intestines and sheep intestines... everyone handles them very carefully.

……

It took them three hours to clean everything thoroughly, and they also soaked it in salt water for 30 minutes to remove odors and sterilize it.

Then wash and hang to dry.

……

While waiting, everyone prepared the sausage filling.

There are all kinds of meat, even bamboo rat meat. It can be made more diverse, even a mixture is fine.

Chop various kinds of meat into minced meat, separate or mix them and put them into a bowl, add salt, sugar, minced ginger and various spice powders, stir well and marinate for 1-2 hours.

While the meat filling was marinating, everyone helped the females busy preparing dinner at the square stove to prepare the ingredients...

An hour and a half later...

The tribesmen put the marinated minced meat into the sausage stuffer and slowly stuff the minced meat into the sausage casing, being careful not to fill it too full to avoid bursting during the cooking process.

Sang Tian tied the sausages into sections of appropriate length using string made from mulberry bark.

After tying, hang the sausages in a well-ventilated place to dry, still for 5 days, at which time the surface of the sausages becomes dry.

It won't go bad at a temperature of minus ten degrees.

After five days, put the dried sausages into the pot, add appropriate amount of water, cook until cooked through, and then take them out.

……

After all this was done, night had already fallen.

Everyone has back pain from sitting and repeating the same action.

At this moment, I suddenly stood up and bent over to pound my back...

Wash your hands and go to dinner together...

……

The spicy meat roll hot pot is rich in flavor and aroma, with plenty of hot pot base, chili peppers, Sichuan peppercorns, ginger, garlic, onions, and other seasonings. The meat rolls are tender and juicy, melting in your mouth and leaving you with an unforgettable aftertaste.

The Maoxuewang is bright red and the soup is thick, making people salivate. The taste is rich and varied, the duck blood is tender and smooth, and the tripe is crispy and chewy.

As the grilled meat slices sizzle on the fire, the fat gradually seeps out, making them golden, crispy, tender and juicy.

In addition to grilled meat, we also grilled vegetables such as corn, yam, taro, green pepper, mushrooms, etc.

Sang Tian was busy all day and saw so much food.

Without even saying a word, he picked up the bowl and buried his face in it.