2. Cut the washed meat into appropriate sizes for later use.
Stir-fry pepper and salt together until they turn yellow. Cool the fried pepper and salt and put them into a cooking machine to break.
4. Dip the meat in salt and pepper and rub it hard.
5. Put the meat in the jar, pour in about a catty of high-alcohol liquor, cover it, marinate it for about 5 to 7 days, put it on with a string, hang it in a sunny place for ventilation and drying, and then smoke it until it turns yellow.
So the bacon is ready.
We are from Chongqing and cook bacon at home every year. We have some of our own practices in this regard and send them to you for reference.
First, we should choose a good time to cook bacon. Our rule here is that we don't start killing pigs to make bacon until after the winter solstice. If it is too early, the meat will stink easily when it is cured, and the cooked bacon will not be easy to be preserved for the next year, and it is easy to get insects.
Second, the choice of meat. In the early years, bacon was made from local pork we fed ourselves, and there was no feed. The grain was fed with pig grass, which had a long growth cycle and a mellow taste. But now there are few authentic local pigs, so we can only buy ordinary pork in the market. Generally, we choose third-line pork, pig's feet, pig's viscera, pig's head and ribs to make bacon, and we need to cut the pork into strips about 8 cm wide and 40 cm long.
3. Pickling: add salt to the red pepper and stir-fry it with low fire to form salt and pepper, evenly spread the salt and pepper on the meat, obviously cover it with a layer, and put the marinated meat in a crock layer by layer for 3 to 5 days.
Fourth, smoking: hang the bacon, and then smoke it with cypress branches and leaves, fragrant leaves, orange peel and fruit tree sawdust. The principle of smoking is to smoke with smaller cigarettes for a long time and hang them on the stove at home until the bacon is ready, so that the bacon has no strong smoke smell and is more natural. But now most people don't have such conditions, especially in cities, they smoke in a centralized smoking spot for one night or several nights, and the smoke smell is heavy.
5. Preservation of bacon: hang the smoked bacon in a ventilated place to dry for a while, then take it down, wash it and put it in the refrigerator for quick freezing.