1 Cantonese bacon (Guangdong authentic flavor)

< Raw materials >

Pork belly with skin (cut into thin strips, available in the market) 2.5 kg, warm water, 50 g of salt, 50 g of white sugar, 50 g of soy sauce and a little white wine.

< Practice >

1, pork belly can't be washed after being bought back, put it in mm rectangular box No.2, wipe the meat evenly with salt, and marinate it for about 10 hour;

2. Wash it with warm water and hang it for about half a day;

3. Put the meat in the mm rectangular box No.2, mix the white sugar, soy sauce and white wine evenly, pour it on the meat, close the lid, shake it up and down, marinate for half a day, and turn the meat over to make it taste evenly;

4. Hang the cured meat to dry (in the sun) until the oil drops for 2 days, and then seal it and eat it at any time.

PS: Every year after beginning of winter and before beginning of spring, you can dry bacon.

2 Sichuan bacon

< Raw materials > ?

5000g of pork, 200g of refined salt, 30g of spiced powder, 0/00g of cooking wine/kloc-,50g of sugar and 500g of pine and cypress.

< Practice >

1, choose fresh pork, cut it into strips with a length of 30 cm, a width of 5 cm and a weight of about 500 g, and then stick small holes in the meat with bamboo sticks to facilitate the taste;

2. Set the pot on fire, stir-fry the salt, then pour it out and mix it well with the spiced powder. After cooling, add cooking wine and sugar and mix well, evenly rub it on the meat and skin, then put it in the jar with the skin facing down and the meat facing up. The top layer should be stacked with the skin facing up and the meat facing down. Marinate for about 7 days, turning the jar once in the middle to facilitate the taste and discharge the fishy smell;

3. Take out the marinated meat, clean it with warm water, then put it on with hemp rope and hang it in a ventilated place to dry the water;

4, with a large iron pot, put the pine and cypress, put the grate on it, put the meat on it, cover the lid tightly, and smoke on fire; After coloring, take it out, hang it in a ventilated place, and dry it until the water is dry to form bacon;

5. When eating, skin the bacon with open fire, and scrape it with warm water to remove the black skin and ash. Wash it with warm water, steam it in a cage, and take out the slices.

Process key:

1, when curing meat, you should master the exact time. It takes about 10 days in winter and about 5 days in summer.

2. When smoking, it takes about 15 minutes, not too long, otherwise the color will be too dark, which will affect the appearance.

3 Hunan bacon

< Raw materials > ?

5000 grams of pork hind leg or pork belly with fat and thin, 50 grams of white wine, 0/50 grams of salt/kloc, 25 grams of pepper, 50 grams of white sugar, 54 grams of pine and cypress sawdust, and 54 grams of dried fruit shell (if a little orange peel is added, the flavor of bacon will be more intense).

< Practice >

1. First, scrape the remaining hairs on the pork skin with a knife, cut them into strips with a width of 3-5 cm, and stick some small holes with bamboo sticks to facilitate the taste;

2. Stir-fry the pepper first, then stir-fry the salt, pour it out and let it cool;

3. Knead the pork with pepper, salt and sugar, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object;

4. Turn it once every two days in winter and spring, marinate it for about 5 days and take it out; Put it in a cool place in autumn, turn it over once or twice a day, marinate it for about 2 days and take it out;

5. Wipe dry the water with a clean cloth, put it on one end of the skin with hemp rope, hang it in a ventilated place, and dry it until it is half dry;

6. Put it into the fumigation cabinet and smoke it for about two or three days. Move it once in the middle, so that when all the smoked bacon is golden yellow, take it and hang it in a ventilated place.