Before smoking, will kill the good pork after washing the water Li dry, first with edible salt for curing, in accordance with 100 kilograms of meat 2 kilograms of salt in the proportion of the method, sprinkle salt should be uniform, with the hands of the salt kneaded to each part of the meat, placed for about 5 days, most of the water within the meat sucked out, to the next process.

2, set up a fire

Set up a fire in the geographic location is very important to choose, where the wind can not be too strong, set up a space height, width, etc. appropriate to ensure that the smoked bacon.

3, the smoking process, the fire can not be too large, burning temperature can not be too high, generally controlled at 50 ℃ ~ 60 ℃, pay attention to the height of the flame combustion and the concentration of smoke at any time to ensure that the meat smoked to meet the requirements.

4, three hours after the flip and switch positions to smoke, to ensure that the bacon each a position as far as possible smoked evenly.

5, finished: about 48 hours of smoking.