1. Ingredients: 5000 grams of pork, 350 grams of salt, 200 grams of white sugar, 175 grams of soy sauce, 8 grams of star anise, 8 grams of fennel powder, 8 grams of cinnamon, 10 grams of Sichuan peppercorns, and 8 grams of pepper.

2. Bake the fennel, cinnamon, Sichuan peppercorns and pepper, grind them finely and mix with other seasonings. Then pull the meat into strips 3 to 4 cm thick, 6 cm wide, and 35 cm long, add in the seasoning, knead and mix.

3. Marinate, mix and marinate in a basin. After marinating for 3 days at a temperature below 100°C, turn it over once and marinate for another 4 days before taking it out. Rinse the marinated meat strips in clean cold water, then hook the meat strips with iron hooks and hang them in a dry, cool, ventilated place until there is no moisture on the surface before smoking.

4. Use Jibai sawdust as the smoking material, or corn hearts, peanut shells, melon seed shells, cotton clips, and sesame clips. Use old oil drums and old iron boxes as smokers. After the fumigation material is ignited, the sawdust is added in batches and placed at the bottom of the box. Hang the meat strips or lay them flat at a height of 33 cm from the smoked material in the cabinet, and close the lid of the box tightly. When smoking, the fire should be small and the smoke should be thick. Turn the meat strips every 4 hours and control the temperature in the smoker at 50 to 60°C. Smoke until the meat is golden brown. After smoking, leave it for about 10 days to mature naturally and become fragrant bacon.

5. During the storage period, care should be taken to keep it clean, prevent contamination, and prevent rats and insects from eating it. Can be hung, mounted or buried. Hang the meat strips in a dry, ventilated, and cool place and it can be stored for 5 months. To install the jar, put a layer of quicklime 3.3 cm thick at the bottom of the jar, spread a layer of plastic cloth and two layers of paper on top, put in the bacon strips, and seal the mouth of the jar. , can be stored for 8 months, or put the bacon strips into a plastic food bag, tie the mouth tightly, and bury it in grain or plant ash, it can be stored for more than 1 year.