2, put a high degree of liquor. (Generally, it is sorghum wine)
3. Put pepper noodles and octagonal noodles.
4. Put chili pepper noodles. (There is something stuck in chili pepper's noodles)
5. Add salt at last. (If you put salt first, other spices can't be eaten in the meat)
6. Massage the meat and rub it for a while to let the seasoning enter the meat. In a few minutes, the wine and seasoning at the bottom of the basin will stick to the meat.
7. Cover it and leave it for at least one night. Turn it two or three times during curing. (Pickling for about two days is the best way to taste)
8. Punch a hole in the pigskin with scissors.
9. Hang the hook and air dry for about 2 months.
1. Make a fire in the yard and smoke the firewood until the surface is black.
11. Hang it above the fire pit and continue to smoke for a winter. The longer the time, the more delicious the bacon will be.
12. The preserved bacon hanging on the fire pit will become drier and drier. Before cooking, it should be boiled and softened before being processed into dishes. (Many families in rural Hunan have fireplaces)
13. Nowadays, many families naturally cool after smoking, wrap them in plastic wrap and store them in the refrigerator.
14. The preserved bacon will not be too dry. You can cook directly after washing off the ash.