1: Material: Choose a good piece of pork belly.

2. sprinkle a lot of salt in the bowl (the amount depends on the specific situation. Anyway, the surface should be covered with salt, and it doesn't matter if there is more salt. Isn't there a saying that "too much salt won't spoil the food")

3. Sprinkle salt for 3 days, do not touch it, and do not put it in the refrigerator in winter (generally make bacon in winter).

4: Buy a little star anise (dried), dried tangerine peel (dried), pepper, etc. (whatever flavor you want), and put all the above seasonings into the bran (buy in large quantities).

5: Find an empty stove, put a burning coal (honeycomb coal) under it, and put four things on the coal (or put a pot on the stove with everything in it). It is very important to seal the coal stove down (the purpose is not to let him burn an open flame, which is the only way to produce the kind of smoke that we smoke bacon).

6: just hang the meat on the smoked bran ~ it usually takes a week to smoke, depending on the specific situation.

Be sure to pay attention to safety, because fat is easy to drip and oil is easy to catch fire when smoking. Outdoor is better than indoor.

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