1. Pickling bacon: After slaughtering Nian pig, cut Nian pork into strips, punch holes in the meat with a needle, put it into a large container, then add spices such as salt, pepper, kaempferia kaempferia and star anise to make the fragrance gradually enter the meat, and add a little crystal sugar to increase the brightness of the bacon and make it look better. The curing time is generally about one week 10 day. During this period, the bacon should be turned over twice, marinated evenly, and then dried, and it can be eaten in about a month.

2. Smoked bacon: smoked bacon with peanut shells, walnut shells, wood powder and live cypress branches as fuel. Bacon should pay special attention to two points. First, don't smoke bacon in rainy days, because such bacon will have an uncomfortable feeling in the throat after eating; Second, avoid open flames when smoking, so there should be moisture in the burning substance. At the same time, pay attention to certain sealing when smoking. Smoked for about half a day, the color of bacon has turned yellow, almost.

Ingredients: pork foreleg1000g, soy sauce, spiced powder, refined salt, sugar, Erguotou and white pepper.

Exercise:

1, prepare fresh meat. Put it on the fire and bake the pigskin with a small torch for a while. The purpose is to remove excess oil from the skin. Bake until the skin is burnt. Prepare pickling materials: soy sauce, spiced powder, salt and sugar, and put them into a basin and mix well. Add highly alcoholic liquor. Add white pepper.

2. Bring disposable gloves and grab the meat and seasoning evenly. Put it in a container with a lid. Pour in the soup and marinate in the refrigerator for a week, turning over constantly during the period. Preserved bacon is dried in the shade outside.

3. The meat must be cured thoroughly and turned at least once a day to make it taste even. Dry it for 8 days, and when the skin is dry, you can eat it. Add water to the pot, simmer for half an hour, slice and stir fry.

Curing method of bacon II

Ingredients: 5000g of pork, 200g of refined salt, 30g of spiced powder, 0/00g of cooking wine/kloc-,50g of sugar and 500g of pine and cypress. Children's shoes that don't like sugar don't need sugar. )

Exercise:

1. Change boneless pork into strips with a width of 6- 15 cm and a length of 20-40 cm. Punch holes in the meat with bamboo sticks, which looks cruel, but for the sake of taste.

2. Stir-fry the pepper in the pot, add salt and pour it out. When the fried seasoning is not hot, rub it evenly on the meat, put it in a ceramic container, with the skin facing down and the top skin facing up, and put it in a cool place. Turn it once a day and marinate it for about ten days. Take out the cured pork, hang it in a ventilated place through one end with a rope, and air it until it is half dry.

3. Put cypress sawdust or cypress branches and leaves in a large iron pot or iron drum, and put iron rows on them to keep a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8- 10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, color the bacon, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days to cook bacon.

Note: when curing meat, the time should be accurate. It takes about 10 days in winter and about 5 days in summer. When smoking, the time is about 15 minutes, not too long, otherwise the color is too dark, which will affect the appearance.