Production method:
Pickling: When making this kind of bacon or bacon, Sichuanese usually lengthen the pork into strips about 25 cm long and 3 cm wide, and then insert them closely with iron needles to loosen the pork structure so as to be easy to taste; After that, stir-fried Zanthoxylum bungeanum (Sichuan pepper) and refined salt are added and mixed well. Moreover, they must be discharged into the earthen jar, pressed with heavy objects, and pickled for about 10 day, in which they are stirred once every other day or two to facilitate uniform taste.
Smoked wax: after the meat strips are marinated thoroughly, use a knife to make a small hole in the meat head, put on hemp rope, hang it in a ventilated place, and air it until the skin is slightly juicy, then smoke it. At this time, put the pine and cypress leaves and peanut shells into a earthenware bowl and light them, spread them with wood chaff, and then put the earthenware bowl into a smoking oven if there is smoke, then put the dried meat strips in, cover the oven, and smoke them until the meat strips are red. After smoking, take out the meat strips, hang them in a ventilated place, and dry them for about 15 days, depending on whether the meat strips are refreshing.
2. Ingredients: 5000 grams of pigtail, 450 grams of refined salt, sorghum wine 150 grams, 5 grams of pepper (Sichuan pepper), 250 grams of nitrate 15 grams of rice, 35 grams of Pu 'er tea leaves, 300 grams of sawdust, and pine and cypress leaves 150.
Production method:
Pickling: If prepared according to this formula, the refined salt and pepper (Sichuan pepper) should be put into a wok, stir-fried with slow fire (so-called' pepper salt'), and the nitrate should be mixed well while it is hot. After the skin of the pig's hindquarters is changed into strips about 25 cm wide and 3 cm wide, and the pork is loosened with a needle rake, mix well with seasoning and sorghum wine, press with heavy objects, and marinate for about 7 days, during which the strips are stirred once a day to facilitate the taste.
Wind wax: after the meat strips are marinated thoroughly, use a knife to make a small hole in the meat head, put on hemp rope, scrape off the pepper (Sichuan pepper), hang it in a ventilated place, and dry it until the meat is dry; At this time, put the rice, Pu 'er tea leaves and pine and cypress leaves into the earthen bowl, add the lit charcoal, seal the sawdust, put the earthen bowl into the smoking barrel if there is smoke, put the dry meat strips in, cover the smoking barrel, smoke the meat strips until they are golden yellow, take them out and hang them in a ventilated place for about 15 days.