Recipe introduction: the meat color is red and bright, and there is little smoky smell. Better preservation (dried bacon without water can be preserved for 3 months without deterioration).

material

Ingredients: 5 kg of pork. Seasoning salt 150g, pepper 25g, pine and cypress sawdust1.5kg. (Peanut shells are also acceptable)

working methods

(1) pickling. First, cut the pork into 5 cm wide strips, and stick many small holes with bamboo sticks before use.

After the fried pepper and salt are kneaded into the flavor, put them in ceramic or enamel containers layer by layer with the skin facing down and the meat facing down (avoid using metal utensils), and put them on the top layer with the skin facing up and the meat facing down. Keep it in an unfrozen place in spring and winter, and in a cool place in summer and autumn. Marinate the chicken for 5 days and turn it over once a day. After curing, hang one end of the meat on a rope and hang it in a well-ventilated place to dry until it is half dry.

(2) smoking. Put the dried meat on the iron grate of the iron pot, spread sawdust on the bottom of the pot, and cover the pot. Burn the pan and smoke the meat in the evening. After smoking, hang it in a ventilated place until the water is completely dry.

(3) eat. Burn the smoked skin on fire, then soak it in warm water, remove the polluted mud with a scraper, scrape the yellow surface of the skin with a knife, then wash it with warm water, steam it in a drawer for 50-60 minutes, take it out and slice it.