2. Formula: salt 75g, pepper 13g.

3. Cut the meat into strips with a length of 30 cm and a width of 3 to 5 cm, insert some small holes with bamboo skewers, knead it with fried, scalded and dried pepper and salt until it is warm, and put it in a porcelain basin with the skin facing down and the meat facing up. Layer by layer, press the top layer with heavy objects.

4. Turn over 1 time every two days, and turn over 1 time every day after curing1time, then cure for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry.

5, smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up.