I was chased by my sickly junior brother who had two lives

Chapter 413: The Ultimate Taste

After Chen Jia and Chen Jue successfully bred goats without mutton smell and made their specialty roasted goat barbecue business flourish, their keen business sense led them to embark on a new journey of exploration. While strolling in the market of Daqing Kingdom, Chen Jia noticed that people often hesitated when choosing pork because of the body odor of pork. She had an idea and discussed with Chen Jue: "Husband, you see, everyone seems to be dissatisfied with the body odor of this pork. Just like we solved the problem of goat mutton smell, if we can find pork with low body odor and develop some special pork products, such as pickled pork sausages, we may be able to open up a new business world."

Chen Jue nodded slightly, his eyes revealing a thoughtful gleam, and said: "Madam, your idea is very insightful. Now we have some experience in the field of specialty food. If we can make pork special, we will definitely attract more customers. But it may not be easy to find and cultivate pork with low body odor."

Chen Jia firmly held Chen Jue's hand and said, "Husband, we have overcome all difficulties together, and we will definitely be able to do it this time. We can first ask those experienced pig farmers for advice, and then combine our previous experience and slowly explore."

Chen Juehui held Chen Jia's hand and said with a smile: "Okay, my lady, let's get started. Tomorrow we will visit some famous pig farmers and listen to their opinions."

The next day, Chen Jia and Chen Jue came to the home of a well-known pig farmer in Daqing. The pig farmer received them warmly. After learning their purpose, he frowned slightly and said, "You two, there are indeed some breeds of pigs with low body odor, but it is difficult to achieve no body odor at all. And different breeding methods will also affect the body odor of pork."

Chen Jia smiled and said, "We also understand the difficulty involved. We hope you can tell us in detail the characteristics of different breeds of pigs and the key points in breeding them."

The pig farmer nodded and led them into the pig pen. There were various breeds and shapes of pigs in the pig pen. The pig farmer pointed to a group of black and white pigs and said, "You two, this is a local black pig. They have a relatively long growth cycle and firm meat. Because they usually eat grains, vegetables and some wild vegetables in the mountains, their body odor is lighter than other fast-fattening pigs."

Chen Jue observed the black pigs carefully and said, "These black pigs do look good, but I don't know how their meat tastes and whether they are suitable for making sausages and other products."

The pig farmer smiled and said, "Sir, to be honest, the meat of this black pig is very good for making sausages. It has a mellow taste and rich aroma. However, this black pig grows slowly, so the yield is relatively low."

Chen Jia thought for a moment and said, "Is it possible to optimize the feeding method and increase their growth rate appropriately while ensuring the quality of the meat and the body odor?"

The pig farmer scratched his head and said, "Madam, your idea is novel. In theory, we can try to adjust the ratio of feed and add some nutritious ingredients, but the specific effect still needs to be tested slowly."

Chen Jue nodded and said, "That's indeed an idea. We can first select a few black pigs like this and try to raise them according to your method to see how effective it is. In addition, do you know of any other pig breeds with relatively low body odor?"

The pig farmer took them to another group of pigs and said, "You two, this is a white pig breed. They grow relatively fast, and if they are raised properly, their body odor can be kept at a low level. However, they have relatively high requirements for feed, which requires careful preparation."

Chen Jia and Chen Jue listened carefully to the pig farmer's introduction, thinking about various possibilities in their minds. Finally, they selected a few black and white pigs, brought them back to their own farm, and started breeding experiments.

In the farm of the manor, Chen Jia and Chen Jue specially arranged personnel to take care of these pigs. Chen Jia would check the growth of the pigs every day. She was full of expectations when she saw the pigs eating the prepared feed. One day, she said to Chen Jue who was recording data: "Husband, do you think these pigs will really become a breed with low body odor and good meat quality after we raise them?"

Chen Jue put down the pen in his hand, walked to Chen Jia, and said, "Madam, we already have experience in breeding goats before, and we are confident this time. As long as we keep adjusting and trying, we will definitely find the best breeding method."

Chen Jia nodded and said, "Yes, no matter what the result is, this is a meaningful attempt. By the way, husband, we can also consult some sausage-making masters to see what specific requirements they have for the quality of pork, so that we can better breed suitable pig breeds."

Chen Jue's eyes lit up and he said, "Madam, this is a good idea. We can invite some experienced sausage makers to participate in our project and give us advice from a production perspective."

Therefore, Chen Jia and Chen Jue invited several famous local sausage makers to the manor. When the masters saw the pigs being raised, they all expressed their opinions.

A chef said, "Mr. Chen, Madam Chen, the pork used to make sausages must not only have a low body odor, but also have a certain fat-to-lean ratio. Sausages made from meat that is too lean will have a dry texture, while sausages made from meat that is too fat will be too greasy."

Another chef nodded and said, "That's right. The freshness of the pork is also very important. During the marinating process, pork with different body odors will absorb and blend spices differently."

Chen Jia and Chen Jue listened carefully to the masters' suggestions and wrote them down one by one. As time went by, the pigs they raised gradually grew up. Chen Jia and Chen Jue decided to select a few pigs first, slaughter them and make sausages according to the masters' suggestions to see how the results would be.

In the sausage-making workshop, the chefs were busy preparing. Chen Jia and Chen Jue stood aside, anxiously waiting. When the sausages were finished, after drying and pickling, the aroma gradually emanated. Chen Jia took a deep breath and said, "Husband, this smells good. I wonder if you have controlled your body odor well."

Chen Jue smiled and said, "Madam, we will know after we try it."

They tasted a bite of the sausage and found that the body odor was indeed much lighter than that of ordinary pork sausages, but there was still some slight odor. Chen Jia frowned slightly and said, "Although there has been some improvement, it is still not ideal. It seems that we still need to continue to adjust the feeding method and sausage production process."

Chen Jue thought for a moment and said, "Madam, we can't lose heart. Perhaps we need to add some special ingredients to the feed, or adjust the ratio of spices when making sausages."

So Chen Jia and Chen Jue continued their research. They consulted many ancient books and recipes and found that some natural spices and herbs could not only improve the body odor of pork, but also enhance the flavor of sausages. They began to add some selected spices and herbs to the pig feed, and adjusted the amount and type of spices used in sausage making.

During this process, Chen Jia and Chen Jue also encountered some difficulties. Some pigs were not used to the newly added spices and herbs and had indigestion. Chen Jia looked at the pigs distressedly and said to Chen Jue: "Husband, these pigs don't look well. Did we add too much?"

Chen Jue carefully observed the pig's condition and said, "Madam, maybe our method is a bit too radical. Let's reduce the amount of spices and herbs and observe more."

After continuous adjustments and attempts, they finally found a suitable feeding method and sausage making process. This time, the sausages they made again had almost no odor, tasted delicious, and had a strong aroma.

Chen Jia's eyes lit up and she said excitedly, "Husband, we succeeded! The sausages tasted great this time, with almost no body odor, and the texture of the meat was just right."

Chen Jue also showed a satisfied smile and said, "My wife, although we have encountered many difficulties along the way, it is all worth it."

Next, Chen Jia and Chen Jue began to expand the scale of breeding and promote this low-odor pork. They also opened a store specializing in making and selling pork sausages and other products. The unique taste attracted many customers.

In the store, a customer tasted the sausage and praised: "Boss Chen, Madam Chen, your sausages are really delicious. There is no unpleasant body odor at all, and the meat is so good. This is the first time I have eaten such delicious sausages."

Chen Jia smiled and said, "Thank you for your compliment. This is the result of our careful cultivation and research and development. I hope you can come and patronize us often."

Chen Jue also said: "We will continue to work hard to bring more delicious pork products to everyone."

As the business of the store became more and more prosperous, Chen Jia and Chen Jue became more and more famous. Not only did they achieve another success in the field of gourmet food, but they also promoted the development of the local pig farming industry.

Chen Jia looked at the bustling shop and said to Chen Jue, "Husband, I never thought that a small idea would develop into what it is now."

Chen Jue held Chen Jia's hand and said affectionately: "My dear, this is the result of our joint efforts. In the future, we will continue to explore and create more delicious food to make the food culture of Daqing more colorful."

Thanks to the efforts of Chen Jia and Chen Jue, pork with low body odor and special pork sausages have become another food highlight of Daqing, adding more delicious choices to people's lives. And they are also constantly exploring and innovating, continuing to write their own food legend.