Wet sawdust and brown sugar or white sugar according to the ratio of 3: 1, put it at the bottom of the pot, fire and smoke when heating, put a shelf on it, and then put the food to be fumigated.

Method for smoke meat with barbecue grill and barbecue oven

Before use, soak sawdust in water for about 30 minutes, then evenly put it on the lit charcoal to make it smoke, then put the grill on it, put the meat to be smoked on the grill, cover it and smoke for about 30 minutes. There are many ways to eat bacon: 1. Continue to barbecue on the baking tray until the meat is completely cooked. 2. It can be used for steamed food in a steamer. It can be used to fry cooked food with other vegetables. 4. You can cook and eat. . . . .

Selection and innovation of raw materials in the process of bacon, cooking and smoking finished products

Raw and auxiliary materials include pork 50kg, crude salt 3kg, sugar 200g, pepper 25g, star anise 75g, cinnamon 100g, fennel 50g, fresh ginger 150g and green onion 250g.

Processing technology: 1. Selection and renovation of raw materials: select the pork that has passed sanitary inspection, remove bones, hairs, blood clots and sundries, wash it, cut it into 375px square pieces, soak it in clear water for 2 hours, drain and cook it.

2. Boiling: Pour the stock into the pot, add all the auxiliary materials except sugar, and boil over high fire. Then put the meat into the pot and cook it. After boiling, skim the soup oil and dirty foam, turn the pan every 20min minutes and cook for about 1 hour. Skim off the soup oil and foam before cooking, fish out the meat and put it on a plate, control the moisture, and then put it neatly in a smoking drawer for smoking.

3. There are two ways to smoke bacon: one is to sit on the stove with an empty iron pot, heat the white sugar at the bottom of the pot with strong fire until it smokes, and put the smoking drawer in the iron pot for about 10min; Another smoking method is to put the sawdust shavings into a smoking furnace and smoke for about 20 minutes to get the finished product.

Quality standard The finished product is apricot yellow in appearance, delicious and refreshing, rich in smoky flavor, not greasy to eat, and sweet to smoke with sugar. The yield is about 60%.