1. It is best to buy Erdao Pork and Sitting Pork, and use a knife to scrape off the dirt on the meat (do not wash it with water).

2. Add salt Stir-fry it with Sichuan peppercorns until the salt turns yellow, then take it out of the pot.

3. Spread the fried salt evenly on the meat (about half a catty of salt, you can adjust it according to your own taste) (Master), here (I am from Chengdu) we probably put the salted meat in a basin and marinate it for 7 days, turning it every day.

After 4.7 days, take out the meat When drying, be sure to dry it in a particularly ventilated place!!!

5. After drying for a week, take off the meat, apply the fermented glutinous rice juice directly on the meat, and let it dry for another 1-2 weeks. time. (You can also apply the fermented glutinous rice twice more during this period~)

6. The most important point: you must use wind to blow it!!!!~ This is the key point of wind-blown bacon. Ha!!!

7. When you want to eat, take off the bacon and wash the fermented glutinous rice. If the meat tastes salty, cook it. If the taste is right, steam it. ( The steaming time is about 20-40 minutes, control it according to the firepower)

1. Preparation: Take fresh meat or frozen meat with thin skin, scrape off the dirt on the skin, and cut it into 0.8-l Kilogram, standard ribbed meat strips 4-5 cm thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat uses 7 kg of salt, 0.2 kg of refined saltpetre, and 0.4 kg of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2. There are three methods of pickling: (l) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized marinating liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6%.

3. Smoking bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50-56°C after 3-4 hours, maintaining 28 The finished product takes about an hour. Freshly cooked bacon needs to be preserved for 3-4 months to mature.

How to make bacon (complex version)

1. Production temperature:

The season for making bacon and sausages should be around 10 degrees Celsius.

2. Ingredients selection:

1. The meat of pork buttocks, with skin, fat and thin connected (half fat and half lean).

2. Ingredients: (considered based on 10KG pork) 300g salt, 200g peppercorns, 150g star anise, 150g fennel, 30g cloves, 75g kaempferol, 30g bay leaves. Saute the above ingredients and grind them into powder. Beat 200g of ginger, 100g of sweet noodle sauce, and 500ML of cooking wine. Mix ingredients well.

3. Smoking materials: sawdust, fresh cypress, some pine branches

3. Method:

1. Cut the pork into 3~4CM thick pieces , wash, and spread the ingredients evenly over the surface of the pork. Marinate the pork in an airtight container for 5 days, turning it once a day (to make the flavor more even).

2. Pierce a hole in the meat skewer and hang it up to dry for 3 to 5 days.

3. Put sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and lid removed) and ignite it. Cover it with pine branches, then cover it with cypress, and place a mesh rack on top of the cylinder. Place it on top and smoke it until the surface of the pork turns yellow or black (I prefer the blackened one, as the taste of pine branches and cypress is stronger).

4. Hang the pork in a well-ventilated place and wait for the bacon to dry thoroughly, then you are done.

The storage time of bacon is relatively long. It can generally be stored for 3 months. If it is sealed or placed in the refrigerator, it will be longer. Smoked bacon can be stored in a sealed container for more than a year without any problem.

How to make Cantonese-style bacon

I am a nine-pound old woman, but the cured meats currently on the market have no flavor, and most of them are raw and dried. A few days ago, a friend from Hong Kong brought two kilograms of X Hua brand raw sun-dried bacon, and the cooked claypot rice was so fragrant that even a small dog in my house nearly broke its tail when it looked at the claypot. The reason is that the rice is so fragrant. The word "sun". But it is said that this cured meat costs hundreds of Hong Kong dollars per pound (perhaps a friend is telling me). It is in line with economic principles, so I might as well dry it myself. The autumn weather is crisp and clear, which is a good day!

First prepare the ingredients: 5 pounds of pork belly with skin, two ounces each of salt, sugar, light soy sauce, and Fenjiu wine, and a cup of Haitian brand braised soy sauce for final coloring, if any, to make the bacon look good. It will be fine, if it is inevitable.

The second step is to make: cut the pork belly into 35cm thick and 1.5cm long strips, and pierce the meat head; wash the meat surface with warm water to remove the greasiness, drain the water and set aside; salt, sugar, light soy sauce, Dissolve Fenjiu in half a bowl of warm water, add pork belly and marinate for 5 hours.

After marinating for 20 minutes, turn the pork belly to let it absorb the flavor. If you massage it at the same time, the bacon will melt into your emotions, and the bacon will repay your care with a more fragrant form!

The third step is to dry: before drying, use a brush to spread a thin layer of braised soy sauce on the pork belly, use a rope to thread the pork belly through the thin holes of the meat head, hang it on the balcony and other places with strong light and ventilation, and dry it Until the flesh is dry and hard.

I will get tired of drying the bacon and putting it in the refrigerator for a few months!

In the past few years, I have used Fenjiu for drying bacon. I have nearly 30 bottles of mosquito chicken. How many layers of skin does it really have? I wonder if any of you friends have a regular product that can be introduced in place of Fenjiu (the flavor should be similar) )?

In addition, remember that Cantonese-style bacon marinade consists of salt, sugar, light soy sauce, and wine (fenjiu is the first choice, and Guangzhou has practiced it for more than a hundred years). Qianqiwu It’s my own choice to make five-spice powder and star anise. I’ve had a painful experience, so I’ll give it a try. But pork belly is sometimes unavailable, so half-fat and lean pork can be used instead. However, when selecting the meat, pay attention to the tight connection between the fat and thin parts, otherwise the fat and thin parts will separate after cooking.