Xinjiang bacon meat is pure natural and original, is a necessary food for the Kazakh people to spend the winter, and is the best quality in bacon and a real green food.
Main features: Xinjiang smoked horse meat has a strong smoked taste, bright color, aromatic and rich nutrition. Smoked meat can be cooked and steamed, and it is fragrant and resistant to storage.
The main method: After slaughtering the fat and strong two- to three-year-old foals, the horse meat is first chopped into chunks, sprinkled with salt, strung with rope, hung on the wooden shelf of an earthen house, and the Tianshan cedar branches are stacked on the ground, fumigated with a dark fire until it is smoked, and then it becomes smoked horse meat. Cut it into thin slices, it is a good drink to accompany the meal, and when you eat it, you have a fragrance of pine oil and horse meat in your mouth, and you chew it slowly, and the more you chew, the more fragrant it is, and the taste is very beautiful.
Kazakh smoked horse meat contains more than a dozen amino acids and essential vitamins. High protein content, but also contains calcium, zinc, iron, selenium and other minerals, rich in content, with tonic qi, liver and blood, cold and cold, strong muscles and bones, nourish yin and yang effect, can promote blood circulation, prevent arteriosclerosis, enhance human immunity.
Xinjiang bacon is an excellent delicacy to resist the cold winter, and is known as the first of the winter meat. In the winter in Xinjiang, the temperature is as low as minus 30 degrees, and a plate of smoked horse meat is eaten, and the body is steaming hot, and the warmth spreads throughout the body.
Xinjiang bacon meat is delicious and is an excellent treat for entertaining guests.