1. material preparation: take fresh or frozen meat with thin skin and moderate thickness, and scrape off the dirt on the skin. If you make boneless bacon, you must remove the bones.

2. Pickling: Clean the cut meat strips and dry pickling materials, and turn over the jar after pickling for 3 days.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly.