Preparation: Take fresh or frozen meat with thin skin, scrape off the dirt on the skin, and cut into standard rib strips with a thickness of 4-5cm and a weight of 0.8- 1kg. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kilograms of salt, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, 3.7 kilograms of white wine and soy sauce, and 3 to 4 kilograms of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

Production method:

1. It's best to buy meat with two knives and sit on the pier, and scrape the dirt off the meat with the knife (never wash it with water).

2. Stir the salt and pepper together to make the salt turn yellow.

3. Spread the fried salt evenly on the meat (about half a catty of salt can be mastered according to your own taste). Here (I am from Chengdu), we probably marinate the bacon in a pot for 7 days and turn it once a day.

After 4.7 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! !

5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (You can also smear the mash twice during the period ~)

6. The most important thing is that it must be blown by the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! !

7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the firepower. )