1. Cut the pork hind leg with skin or three layers of pork with skin into strips with appropriate size.
2. Add high-alcohol liquor and knead for 5- 10 minute to make pork fully contact with high-alcohol liquor. This step is the key step to preserve the flavor, and then let it stand for about 20 minutes.
Third, stir-fry the salt and pepper marinade. Add salt, pepper and star anise into the pot, stir-fry with low heat until the salt is slightly yellow, and the pepper is rich in flavor and naturally cool.
Fourth, pour the fried gravy into the meat strips, rub them repeatedly and smear them evenly.
5. Put the marinated meat into a sealed fresh-keeping marinating box and marinate it in the refrigerator for 5-7 days.
6. Hang the marinated meat strips in a cool and ventilated place and dry them for 5-7 days.
7. Prepare a large iron pot and pour in rice, dried tangerine peel, black tea and sugar.
Eight, put the meat strips on the oven rack, leaving enough space to ensure that each side of the meat strips can be smoked out.
Nine, open the fire to smoke quickly, and then turn to medium fire for 20 minutes, until the surface color of bacon is brownish yellow and the color is red and bright.
10. Take the smoked bacon out of the pan and let it cool naturally.