500g pork.

20 g salt

High alcohol liquor 15g

5 g pepper

Octagonal 1

The following is the appropriate amount of smoking material.

Rice 1 cup

Proper amount of dried tangerine peel

Appropriate amount of black tea

2 teaspoons of sugar

How to smoke bacon?

Select pig hind leg meat with skin or three layers of pork with skin, and cut it into strips and blocks with appropriate size.

Add high-alcohol liquor to pork 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 leave it for about 20 minutes.

Now you can fry the salt and pepper gravy. 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.

Pour the fried marinade into the meat strips, rub them repeatedly and spread them evenly.

Put the marinated meat in a fresh-keeping box or pot, cover the surface with a layer of fresh-keeping film, and put it in the refrigerator for 5-7 days, turning it every 1-2 days to make it fully marinated and tasty.

Tie one end of the marinated meat strips tightly with thick cotton rope, and then hang them in a cool and ventilated place to dry for 5-7 days.

Take the jerky back, and then the densest one-smoke. Prepare a large iron pot and pour in the smoke.

Put an oven rack and put the meat strips on it, leaving enough space to ensure that each side of the meat strips can be smoked. Cut a round paper box as a pot cover and cover it on the wok to ensure that there is enough smoke.

Turn to high fire, smoke quickly, and then turn to medium fire for about 20 minutes until the surface color of bacon is brown and bright red. If you are indoors, turn on the range hood, quickly shift gears, and quickly absorb lampblack.

Bacon can be naturally cooled, eaten for a short time and preserved naturally. If you want to store it for a long time, put it in a fresh-keeping bag and put it in the freezer. If there is vacuum pumping equipment, vacuum preservation is best.

Before eating, wash the bacon with rice washing water, soak it in cold water for several hours, fully remove its salt, and then cook it for a few minutes. Soaking also lost a part of the flavor of bacon, so you can't have both.