30g Haitian soy sauce and marinade.

Pork belly1000g (pork leg or pork belly is best)

30 grams of coarse salt and marinade

2 teaspoons of sugar, tobacco smoke.

30 grams of high-alcohol liquor and marinade

20 prickly ash, marinade

Star anise 1, marinade

1 piece of dried orange peel, smoking material

White rice 1 cup, blackened material.

Black tea 1 package, smoking material

Homemade Hunan bacon?

Prepare marinating seasoning, cut pork into thin strips, wash with cold boiled water, and drain for later use.

Sprinkle the coarse salt evenly on the pork and knead it by hand for 2 minutes.

Put sugar, white wine, soy sauce, pepper, star anise (broken into small pieces) and dried tangerine peel (broken into small pieces) into a large basin.

Put the pork in the pot, turn it over a few times, and let the pork be wrapped with curing materials.

Pour pork and curing materials into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it. Marinate in a refrigerator at 0℃ for 5-7 days (it usually takes 3 days to taste, but the longer it takes, the more fragrant it will be. The specific curing time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad)

Take out the cured bacon, wash the marinade by hand, and tie the knot through the top with thick cotton rope.

Cured meat should be dried in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad).

The dried bacon can be taken back. At this time, the surface of the bacon is very dry, but the meat inside is still soft to pinch. Don't get too dry in the sun, it's not delicious.

I can't stand smoking in my new pot. I smoke in the oven. First, spread a piece of tin foil on the baking tray, pour in rice, 1 bag of black tea, 1 piece of dried tangerine peel (broken into small pieces) and 2 teaspoons of sugar, and mix well.

Turn on the oven, 250 degrees, put the baking tray on the bottom floor and the pork on the penultimate floor.

Cover pork with a piece of tin foil, stew at 250 degrees and bake for 25 minutes. At this time, you can see that the rice under it is burnt and black smoke comes out of the oven. )

If you don't have an oven, use an old wok. Spread a layer of tin foil in the wok, pour rice, black tea, orange peel and sugar on it, put a shelf on it, put a piece of pork on it, cover the pork with newspaper or tin foil, cover the pot, and smoke with low and medium fire 10-20 minutes. You can see black smoke coming out of the pot until the pork turns brown.

Smoked bacon, let it cool naturally, then wrap it in plastic bags and put it in the refrigerator for refrigeration or frozen preservation.