Pork.... .5000 grams Fine salt... .200 grams Five spice powder.... .30 grams of cooking wine.... .100 g Sugar .... .50 grams Pine Cedar.... .5oo g

(Cooking method)

1. Choose the fresh pork, cut into 30 cm long, 5 cm wide, weighing about 500 grams of meat, and then use a bamboo stick inserted in the meat full of small holes, in order to facilitate the flavor.

2. Put the pot on the fire, the salt frying hot, and then pour out and five-spice powder mix well, after cooling, add wine, sugar mix well, evenly rubbed in the meat and meat on the skin, and then skin side down, meat side up, yard in the tank, the top layer should be skin-side up, meat-side down yard. Marinate for about 7 days, turning the tank once in the middle, in order to facilitate the flavor and discharge the fishy taste.

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

4. With a large iron pot, put on the pine and cypress not, and then put on the top of the grate, the meat on it, cover the pot tightly, on the fire smoked; color after taking out, hanging in the ventilation, dry to the moisture dry that is into bacon.

5. When eating, the bacon with open fire skin, to the oil bubbles, scrape with warm water, remove the black skin and ash on. To be cleaned with warm water once, steamed in a cage, remove the slices can be.

(Craft key)

1. Cured meat, time to grasp the accurate, slightly longer in winter, need about 10 days, slightly shorter in summer, need about 5

day.

2. Smoking, the time needs to be about 15 minutes, not too long, otherwise the color is too dark, affecting the beauty.

(Flavor characteristics)

1. The meat is red and bright, moderately salty and fresh, and has a smoky flavor. Wine and rice are suitable.

2. In addition to the meat alone, if you add green garlic, garlic moss, edamame beans and other vegetables with fried, the best flavor.

The whole process of production

Sichuan bacon has a long history and is famous both in China and abroad. The whole process is divided into three steps: preparation, curing and smoking.

1, preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt, cut into 0.8 a l kg, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.

2, there are three ways to marinate: (l) dry dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, in the middle of turning the tank 2 times; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.

3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of storage to make mature.