Bacon is generally cured at a ratio of one tael of salt per kilogram of meat. It is recommended to add 10 taels of salt to 10 kilograms of fresh meat.

Bacon pickling steps:

Cut and pickle: Cut the meat into strips 30 cm long and 3 to 5 cm wide, poke some small holes with bamboo skewers, and fry them with Rub the Sichuan peppercorns and salt that have been dried until warm, then put them into a porcelain basin with the skin side down and the meat side up. Place them layer by layer, and hold the top layer down with a heavy object. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried.

Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and brush the dust off the meat with a soft brush, then wash it with warm water, put it in a container, and put it on the drawer Steam with boiling water over high heat for about 1 hour. Let cool in the lower drawer, slice and serve on a plate.