Pickling materials: coarse salt 30g, white sugar 15g, high white 30g, light soy sauce 30g, 20 peppers, star anise 1, dried tangerine peel 1.

Tobacco materials: 1 cup of white rice, 1 small packet of black tea, 1 large piece of dried tangerine peel, 2 teaspoons of sugar.

Production steps

1. Prepare the marinated seasoning, cut the pork into thin strips, wash it with cold boiled water and drain it for later use.

2. Spread the coarse salt evenly on the pork and knead it by hand for 2 minutes.

3. Put sugar, soy sauce, pepper, star anise (broken into small pieces) and dried tangerine peel (broken into small pieces) into a large basin.

4. put the pork in the pot, turn it over a few times, let it go and wrap it with marinade. 5. Pour the pork and curing materials into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it.

Move into the refrigerator layer and marinate at 0℃ for 5-7 days (usually 3 days, the longer the time, the more fragrant.

The specific curing time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad)

6. Take out the cured bacon, wash the marinade by hand, pass it through with thick cotton rope and tie a knot.

7. Put the bacon in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad).

8. Dried bacon can be taken back. At this time, the surface of bacon is very dry, but the meat inside is still soft to pinch.

Don't get too dry, it's not delicious.

9. Smoke in the oven. First, spread a piece of tin foil on the baking tray and pour in the rice.

Small packets of black tea 1, large pieces of dried tangerine peel 1 (broken into small pieces), 2 tsps of sugar, and mix well.

10. Turn on the oven for 250 degrees, put the baking tray on the bottom layer, put the pork on the penultimate layer, and then cover the pork with a piece of tin foil.

Heat to 250 degrees and bake for 25 minutes. At this time, you can see that the rice under it is burnt black and the oven is almost fried. )

1 1. If you don't have an oven, use an old wok. Spread a layer of tin foil in the wok, pour rice, black tea, orange peel and sugar on it, put it on a shelf, put pork pieces on it, cover the pork with newspaper or tin foil, cover it and smoke it over low heat.

It usually takes 10-20 minutes to smoke until the pot boils and the pork turns brown.

12. Smoked bacon, let it cool naturally, then wrap it in plastic bags and put it in the refrigerator for cold storage or frozen preservation.

Matters needing attention

1, this practice should actually be called sauce meat, not bacon in the traditional sense. Traditional bacon only puts salt and nothing else. This is for salt only.

2. Add the gravy of smoked bacon to a suitable height to prevent it. Just use the height, not too much, just the small bowl we eat.

Remember not to add water to the marinade of smoked bacon.

4. The gravy of smoked bacon can be less than three-quarters of the meat, otherwise it will be too salty.

5, star anise, cinnamon, fragrant leaves can be adjusted according to their own preferences, it is not advisable to put too much, otherwise the spices are too heavy, peppers can be appropriately more, and dried peppers can be omitted.

6, the meat strips can not be too wide, otherwise it is not easy to get through, but it can not be too narrow, because it will lose weight after drying, and you need to grasp it yourself.