2, cut into strips and marinate. Cut the meat into strips with a length of 30 cm and a width of 3-5 cm, stick some small holes with bamboo skewers, rub them with pepper and salt which have been parched, scalded and aired until they are warm, then put them into a porcelain basin, with the skin facing down and the meat facing up, stacked layer by layer, and the top layer pressed down with heavy objects. Overturning every two days 1 time, and after pickling 1 time, it is changed to overturning1time every day, and then marinating for 4 to 5 days, taking it out, putting it on with a rope, and hanging it in a ventilated place to dry it until it is half dry.
3. Smoke. Put sawdust in a large iron pot, put iron grates on it, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smokes, the fire stops, the meat is smoked yellow, and its moisture is dry.
4. Steamed slices. Soak the prepared bacon in warm water until it is soft, scrape off the yellow surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam the drawer with boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.