Bacon: 1, material selection: select pork belly with distinct layers of fat and thin, and cut into strips. 2. Pickling: add salt to the meat strips, stir evenly, marinate for 3-4 hours, soak in warm water at 40℃-45℃ and drain. 3, ingredients: choose sugar, liquor and other accessories. 4. Pickling: Add auxiliary materials into the meat strips, stir evenly and marinate for 3 hours. 5. Air-drying: stringing ropes and hanging rods, air-drying for 3-4 days, then moving into the shade and blowing for 6-7 days, and then packaging and warehousing.
Sausage: 1, material selection: select pig hind legs, fat and thin are separated. 2. Cut into pieces: the fat meat is cut into diced meat about 5 mm square by hand, and the lean meat is cut into diced meat about 5 mm square by hand. 3. Sugar stain: Wash the diced fat with warm water at 40℃ ~ 45℃, then drain it and marinate it with white sugar for 2 hours. 4. Ingredients; Mix the fat and thin diced meat, add salt and white wine accessories, and stir well. 5. Pouring: Pouring the stuffing into the casing with an enema machine, knotting, exhausting by acupuncture and cleaning. 6. Air-drying: hang the rod, air-dry for 3-4 days, then move it into the shade and blow it for 6-7 days, then pack it and put it in storage.
Cured duck: 1. Material selection: 180-day-old duck, weighing 2kg to 2.5kg, slaughtered. 2. Slaughter: Slaughter and bleed the neck, scald it with 70℃ water, pluck the hair and wash it with cold water. 3. Open the chest, clean the duck wings, remove the duck's chin and feet, open the chest, remove the internal organs and wash. 4. Pickling: the duck is salted inside and outside, pickled for 6 hours, soaked in warm water at 40℃ ~ 45℃ and drained. 5. Shaping: the duck blank is laid with bamboo pieces for shaping, and the duck nose is put on to dry. 6. Air-drying: hang the rod, air-dry for 3-4 days, then move it into the shade and blow it for 6-7 days, then pack it and put it in storage.