1. Ingredients: Select beef hind legs, remove tendons and oil film, and cut into meat strips 45 cm long, 1 to 5 cm thick, and 2 to 3 cm wide according to the meat stripes.

2. Marinate: Mix the seasonings, mix evenly with the meat, and marinate in a vat for 5 to 7 days. If the meat is large, the time will be longer, and the vat will be turned over continuously to allow the salt juice to penetrate. Muscle deep. After taking it out of the vat, wash the meat strips, tie them with a rope, hang them on a bamboo pole to drain the juice, and let them dry out the water.

3. Drying: Expose the meat in the sun, bake it on the kang at night or send it to the oven, dehydrate and dry it. The temperature of the drying room is 40 to 50°C, and it takes about 30 hours to dry. When it is hard, take it out of the kang and cool it thoroughly. The yield is 45% to 50%.

4. Packaging and storage: Use cartons, wooden boxes or bamboo baskets as outer packaging, and inner packaging with moisture-proof paper. Bundle firmly and store in a ventilated and dry place.

150 bacon, 50g spicy peanuts, 1 tablespoon white sesame seeds.

Method: ?

1. Wash the cured beef and cut into thin strips. Add oil to the pot, heat until 60% hot, add shredded beef;

2. Fry over high heat for one minute, remove the shredded beef and drain the oil;

3. Continue to heat the oil until it is 90% hot, add the shredded beef again, and fry for one minute;

4. Take out the shredded beef and drain the oil completely (you can also use kitchen paper to absorb the oil);

5. Put the shredded beef into a large bowl, add white sesame seeds while hot, and stir quickly Evenly;

6. Add spicy peanuts and mix well.

Beef: 5000g

Refined salt: 200g

Five-spice powder: 30g

Cooking wine: 100g

Songbaiwei; 500g

Production steps

Sichuan bacon

1. Change boneless beef into Cut into wide strips 6---15CM wide and 20--40CM long. Use bamboo skewers to poke holes all over the meat to let in the flavor.

2． Use a pot to stir-fry the peppercorns, add salt, stir-fry and pour out. When the stir-fried seasoning is no longer hot, rub it evenly on the meat and put it into a ceramic container with the skin side down and the top skin side up. Place it in a cool place. , turn once a day and marinate for about ten days.

3． Take out the marinated beef, thread one end of it with a rope and hang it in a ventilated high place, and let it dry until it is half dry.

4. Use a large iron pot or iron tube, add cypress sawdust or cypress branches and leaves, and place an iron row on top, keeping a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8---10CM. Put the semi-dried meat on the iron grate, cover it with a pot lid or a wooden board, smoke the meat until it gets color, and then hang it in a ventilated high place. When the water dries up, which usually takes 15 days, the bacon is ready.

5． When marinating meat, the time must be accurately controlled. Winter is slightly longer, taking about 10 days, and summer is slightly shorter, taking about 5 days.

6． When smoking, the time needs to be about 15 minutes, not too long, otherwise the color will be too dark and affect the appearance.

Beef, salt, pepper, cypress branches and leaves or cypress sawdust, 5000 grams of beef, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of white sugar, 500 grams of pine and cypress, and 200 grams of refined salt.

Production process

The whole production process is divided into three steps: material preparation, pickling and smoking.

1. Preparation: Take fresh or frozen meat with thin skin, moderate fatness and leanness, scrape off the skin dirt, and cut into standard ribbed meat strips of 0.8 to 1 kilogram and 4 to 5 centimeters thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water.

Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2． There are three ways to pickle: (1) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6%.

3. Smoked bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the door of the smokehouse, and spread the smoke evenly. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50-56°C after 3-4 hours, maintaining 28 The finished product takes about an hour. Freshly cooked bacon needs to be preserved for 3-4 months to mature.