1, the boneless pork into a wide 6 - 15CM, 20 - 40CM long wide strip, with a bamboo skewer in the meat full of small eyes, in order to flavor into.

2. with a pot of peppercorns fried, add salt fried hot and poured out, wait until the fried seasoning is not hot, rubbed in the meat, put into the ceramic containers, the meat skin down, the top of the meat skin up, put in a cool place, turn once a day, marinated for about ten days.

3. Take out the marinated pork, hang it in a ventilated high place with a rope through one end of it, and let it dry until half dry.

4. With a large iron pot or iron cylinder, put the cypress sawdust or cypress branches and leaves, on top of the iron row of a, to keep a distance from the sawdust Oh. Otherwise the meat will burn, generally in 8 - 10CM or so, put the half-dry meat on the iron row, with a pot cover or board cover, the meat will be smoked on the color, and then hung in a ventilated high place, to be dry, generally 15 days, bacon is made.

5. Cured meat, time to grasp the accurate, slightly longer in winter, need about 10 days, slightly shorter in summer, need about 5 days.

6. Smoking, the time needs to be about 15 minutes, not too long, otherwise the color is too dark, affecting the beauty.

Practice two

Making ingredients

Pork, salt, pepper, cypress branches and leaves or cypress sawdust, 5000 grams of pork, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of sugar, 500 grams of pine, 200 grams of refined salt.

Production process

The whole process is divided into three steps: preparation, curing and smoking.

1. Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt, cut into 0.8 a kilogram, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water

. Before the preparation of auxiliary ingredients, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.

2. There are three methods of marinade: (1) dry and dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, turning the tank 2 times in the middle; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.

3. Smoke cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the smokehouse door, so that the smoke spread evenly, the initial temperature in the smokehouse 70 ℃, 3-4 hours after the gradual reduction to 50-56 ℃, to maintain the finished product for about 28 hours. Just into the bacon, shall be after 3-4 months of preservation to make mature.

Practice three

1, it is best to buy two cuts of meat and sit on the pier meat, with a knife to scrape the meat above the dirt (never wash with water ha).

2. Salt and pepper together with the frying heat, salt was fried into a yellow-colored look from the pot.

3. will be fried salt evenly smeared on the meat (salt is about half a catty, you can according to their own tastes their own control), smeared with a good salt meat to put only the basin marinated for 7 days, every day to turn once.

4. days later, take the meat out to dry up, be sure to dry in a particularly ventilated place.

5. After a week of drying, take the meat off and rub the mash juice directly onto the meat and let it dry for another 1 - 2 weeks, during which time you can also rub the mash twice more.

6. The most important point, be sure to use the wind, this is the focus of the wind bacon.

7. When you want to eat, remove the bacon, to wash the mash. If the taste of the meat is salty, cook and eat, if the taste is suitable, steam and eat, (steam time is about 20-40 minutes, according to the fire size of their own control).

8, bacon once not eaten, the next meal will be twice as greasy, this time you can put a layer of tempeh in the plate, plus bacon placed on top, boiling water steaming for 10 minutes, tempeh absorbs the grease of bacon, bacon has the flavor of tempeh, very tasty.