Divide the meat into pieces according to the types, and immediately spread coarse sea salt and seasonings (pepper powder, Chili powder, cinnamon powder, etc.). ) Put it on the meat according to personal taste and marinate it for about 3 to 5 days (turn the meat over every day and pour out the leaked water). After the salt melts, take out the salted bacon. How to cook bacon? Wash the meat first, preferably in the sun, and prepare salt, galangal, star anise, pepper, wine and pepper. After drying the meat in the sun, put it in a basin, add the prepared seasonings, and then stir well. The most important thing in curing bacon is to put more salt to prevent the meat from stinking. At my uncle's house in the countryside, every time I go back, I will see bacon hanging on the stove. Smoked for a long time, bacon will become more and more fragrant, so every time I go home.
Sichuan bacon is very distinctive, that is, it is very big, and a piece of bacon costs 5 ~ 6 kg! Many friends from other provinces say that your Sichuan bacon is so big. Actually, this kind of bacon comes with ribs. This kind of bacon ribs smells good. Fuels are firewood forest, timber forest, sawdust, dry cake, chaff, etc. Don't use garbage or waste paper scraps or plastic film to pump. When smoking and baking, the flame should not be too large and too fast to prevent external dryness and endogenous. Bamboo curtain or agricultural film fence should not be used around the meat strips. The meat strips hanging in the middle can be exchanged.
Finally, the golden noodles are smoked with cypress branches, and you're done. It is easy to find a place where cypress sticks smoke in the countryside. In the city, you can put a layer of tin foil in a domestic wok and smoke it with a mixture of white sugar and tea. If you don't smoke, you can put some soy sauce in the pickling process, and the color and taste are still good.