Day Forty-Nine.
Lin Yu'an awoke early and added the last batch of pine needles to the fire pile in the smokehouse.
Over the past two and a half days, his main focus was on observing the venison hanging in the thick smoke.
Starting from the evening of the forty-seventh day, this long and meticulous smoking process had lasted for nearly two days and nights.
He estimated that with this intensity of smoking and the size of the meat strips, they should reach the ideal preservation state by noon today.
While waiting for the smoked meat to finish, he began to prepare breakfast.
The piece of venison stomach he had soaked for a long time was today's main ingredient.
As Lin Yu'an carefully lifted the venison stomach out of the murky ashes of grass and wood water, he explained to the camera.
"The ashes of grass and wood water is alkaline and can effectively remove most of the odor, making it easier to achieve that crisp and tender texture during subsequent cooking."
