Sichuan bacon is a delicious and famous dish, belonging to Sichuan cuisine. The appearance of this dish is golden. The inside is clearly red and white. The colors are bright. Appetite-inducing. Its status among Sichuan food specialties is definitely not lower than any other snacks or meat products.

In the Sichuan area, some marinated meat is dried directly at a high place. Not smoked. The finished product is wind meat. The way to eat it is the same as bacon. The meat is red and bright, moderately salty and has a smoky flavor. Suitable for both wine and food.

Making ingredients:

Pork, salt, pepper, cypress branches and leaves or cypress sawdust, 5000 grams of pork, 30 grams of allspice powder, 100 grams of cooking wine, 50 grams of sugar, 500 grams of pine and cypress, 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 and 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 table 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 smokehouse door, 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.

Storage method:

Bacon is usually hung in a ventilated place (high place) on the balcony when the outdoor temperature is below 15'C. It can be stored for more than 3 months. For example, it can be frozen directly in the refrigerator. Room, the shelf life can be up to 1 year, freezing will not affect the taste of bacon and sausages.