Taste: salty and delicious.

Technology: air drying.

Ingredients: pork ribs (pork belly) 2500g.

Seasoning: salt 75g, pepper 13g.

Features: the meat is dark red, delicious and has a strong smoky aroma.

Longxi packaged bacon;

First, the production materials of bacon:

Ingredients: 5 kg of pork. Seasoning salt 150g, pepper 25g, pine and cypress sawdust 1.5kg (peanut shells are also acceptable).

Bacon's characteristics:

First, the practice of homemade bacon introduces the dishes and their functions in detail:

Taste: salty. Technology: air drying.

Materials for homemade bacon:

Ingredients: ribs (pork belly) 2500g.

Seasoning: salt 75g, pepper 13g.

Characteristics of homemade bacon:

The meat is dark red, delicious and has a strong smoky flavor.

Self-made Longxi packaged bacon

1.( 1) Slice and marinate: cut the meat into strips with a length of 30cm and a width of 3-5cm, stick some holes with bamboo sticks, knead it with parched, scalded and dried pepper and salt until it is warm, and then put it into a porcelain basin, with the skin facing down and the meat facing up, and place it layer by layer, with the top layer pressed by a heavy object. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate 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. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up. (3) Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it in boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

2.( 1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and aired 1 time every day, and then aired 1 time every two days for about 2 months, so it becomes yellow and dry bacon.

3. Cut into small pieces and pack with a vacuum machine.