The Secret Behind The Batch Of Smoked Meat

Three years after getting married, I stayed up late and woke up early to make twelve kilograms of smoked meat.

Before I even had the chance to taste a single piece, my mother-in-law took advantage of the fact that I was at work, packed it all up, and sent the entire batch to my younger brother-in-law.

I swallowed my anger.

The following year, I didn’t make a single sausage.

At the beginning of winter, my mother-in-law called to urge me:

“There isn’t enough smoked meat for your brother-in-law’s family to eat. Make some more and send it over.”

I said,

“Mom, there isn’t enough for my family to eat either.”

She fell silent for three seconds. Then she said something that sent a chill through my entire body.

But what truly broke me was when I happened to come across my sister-in-law’s online shop.

My smoked meat was beautifully packaged and listed at 198 yuan per kilogram, with more than 600 orders every month.

The reviews even said:

“Authentic farm-style flavor, made with my mother-in-law’s family recipe.”