Seasoning: sugar (200g), salt (125g), soy sauce (150g), white wine (100g), star anise (10g), cinnamon (10g) and pepper.

Production process:

Material selection and cutting: the rib without chest is taken as raw material and cut into strips with a width of 1.5cm and a length of 33-38cm. Require uniform tolerance, neat knife work, uniform thickness, hairless skin and no spots. After cutting into strips, on the right side of the hard fat at the top, the oblique knife penetrates into the skin to open a small hole of 0.3 to 0.4 cm, and put on hemp rope to hang it.

Pickling: cleaning the strip in batches in a container, with the unit of 25 kg. Soak the hard fat with warm water of 0-50℃ first, then wash off the floating oil on the strip blank, drain it on the filter plate, and then mix it in the west according to the regulations. When preparing ingredients, first put the bacon blank into a container, then mix the ingredients such as sugar, salt, soy sauce, sodium nitrate and white wine evenly, pour them into a jar, stir them evenly by hand, and turn them up and down every 2 hours to make the feed liquid penetrate into the strip blank as much as possible. When curing, grades and specifications must be distinguished to ensure quality. Marinate for 8 to 10 hour and buckle the rope. The rope end should be buckled in the hole and the length should be neat. If it is found that the curing time is insufficient, it can still be put into the curing tank for curing until it is completely taken out of the tank.

Roasting: After the bacon is cured, you can open the bamboo. Each bamboo pole can be hung about 5 kg and sent to the drying room. Bamboo poles should be arranged neatly, and the distance between each bamboo pole should be 2 to 3 cm. After entering the drying room, put down the asbestos curtain immediately. The temperature of the drying chamber is kept at 45-50℃, and the temperature is high at first, and then gradually decreases. Correctly mastering the temperature of drying room is the key to determine the quality of finished products. Operators often check the degree of dryness and wetness of the meat blank. If the temperature is too high and the firepower is too strong, too much oil will drip, which will affect the yield. If the temperature is too low, it is easy to produce sour taste and dark color, which will affect the quality. When baking, distinguish the grades to avoid confusion. After about 14 hours, according to the drying condition of the strips, the cured meat strips can be raised to the second floor to continue baking. When the floor rises, the positions of the internal and external bamboo poles are interchanged, so that the strips are heated evenly and can be out of the house in about 24 hours. When finished products leave the house, we must master the advanced and then leave the house, distinguish the grades and leave the house in batches. And check whether it is dry. If impurities, white spots, burnt spots and mildew spots are found on the surface, they should be removed for other treatment.

Storage and custody: (1) During the storage of bacon, attention should be paid to keeping it clean to prevent pollution, and at the same time, to prevent rats and insects from eating it. If hung in a dry, ventilated and cool place, it can be stored for 3 months; If the jar is used, spread a layer of 3cm thick quicklime on the bottom of the jar, spread a layer of plastic cloth and two layers of paper on it, put the bacon strips in, seal the jar mouth and keep it for five months. If you put the bacon strips into plastic food bags, tie the bag tightly and bury them in plant ash, you can keep them for half a year. (2) When the bacon needs to be shipped abroad, it is best to pack it in potato crates and line it with waxed paper to prevent it from getting wet. However, if the cured meat is found to regain its moisture during the packaging process, it must be put into the drying room again for drying, and then packaged after cooling. Otherwise, it is easy to deteriorate in transit. Tip: Sodium nitrate is a kind of salt and a food additive. Gado is harmful to people's health. Tasting notes: golden color, even rope, neat knife work, no broken bones, transparent fat, dried meat, fragrant meat and waxy fragrance.