The production of Hunan bacon is generally required after winter, that is, in December or January each year, the average temperature of about 11 degrees when the winter weather is dry, low temperatures, conducive to the production of bacon (water evaporation is fast, the meat is not easy to deteriorate)
Production of the whole process is generally divided into the preparation of materials, marinade, smoked in three steps.
1. Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt, cut into 0.8 ~ 1 kilograms, 4 ~ 5 centimeters thick standard ribbed meat strips. Every hundred pounds of fresh meat with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce 3.7 kilograms of each, before the preparation of auxiliary ingredients, salt and nitrate crushed, peppercorns, fennel, cinnamon, and other spices sun-dried and crushed fine.
2. marinade, cut meat strips and dry marinade wipe wipe through, according to the order of meat face down into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinade 3 days to turn the tank. Marinate for another 3 days.
3. Smoke cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo charcoal 8 to 9 kilograms, wood chips 12 to 14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3 ~ 4 hours after the gradual reduction to 50 ~ 56 ℃, keep about 28 hours for the finished product. Just into the bacon, shall be after 3 ~ 4 months of preservation to make it mature.
If there is no smokehouse, can be used outside the fire pit only four sides of the wooden box. The box is covered with an item with small holes and the meat is placed on top.