家庭味的腊肉
第一次做腊肉。有趣，一点麻烦，太多等待，十分成功，万分得意！
我多聪明啊：做腊肉先查天气预报！今年暖冬。要候到接连几天冷空气也不是容易的事。过了冬至，机会就来了。三天后降温，这就先放冰箱腌起来：酱油，二锅头，盐，糖，胡椒，五香粉没有，就把八角花椒陈皮打粉来用。三天两头翻转一下，腌入味了。
腊肉最让我忐忑的是试味：腌过的味和风干了醺过后肯定是不同的，所以这时候试味也不准，就干脆不试。一等过三周，实在是煎熬。下次，还是得试试...
3 days marinate with soy sauce, sugar, wine, salt, pepper, and herbs. Keep in refrigerator, turn each side every day for even marinate.
（还要再赞一句）我多聪明啊：穿肉的利器：奶酪刀！棉线放刀尖的口间，实在够方便的！穿针啊锥子啊，都不用啦。
poke string through with cheese knife! Great use for this free sample knife seats in my kitchen drawer for years...
这是醺过后的模样！
风干是烦琐的事：白天放二楼阳台，风和日丽的。晚上却怕有小动物来野餐，得收回到车库。每天一早一晚楼上楼下的锻炼，也是要记性的活儿。
After wind dried for 20 days, smoke with dry sugar cane, tea, and sugar. The aroma is fantastic, I kept them in my garage over night, specially enjoy the very moment every early morning walked in the garage ----- heavenly great smell!
终于尝到口味，还行，调味不错。可惜，又没有记量，下次一样担惊受怕再来一次！
crispy fat part, chewy on the lean. Rice catch all oil, and the skin is great taste as well. My kiddos love this chemical free, non supermarket produced ham!
我觉得没有比这一锅更香的饭啦！
