Smoked bacon is a traditional food processing technique in cities. Bacon refers to processing pork, preserving it for a longer time and improving its flavor by curing and smoking. However, due to the limitation of urban environment, the methods and processes of curing bacon are different. First, choose the pork parts suitable for smoking. Generally speaking, pork ribs, pork belly and pork shoulder are more suitable choices. After the pork is cleaned, it is pickled. In the curing process, salt, sugar, spiced powder, pepper powder and other seasonings can be used for curing, and the curing time is generally 1-2 days, so as to separate the water on the pork surface and prepare for the subsequent smoking. Secondly, smoke. Generally, traditional wood or charcoal fire cannot be used for smoking in cities, so electric ovens or electric ovens can be used instead. Put the cured pork on the smoking rack, preheat the oven or oven to a proper temperature, and then put the pork in the oven or oven for smoking. In the smoking process, smoking materials such as camphor wood chips, cinnamon bark and tsaoko can be added to increase the flavor of bacon. Finally, save it. Smoked bacon should be stored in a dry and ventilated place to avoid direct sunlight and humid environment. The shelf life of bacon is generally about 2-3 months, which can be adjusted according to needs. In a word, the process of smoking bacon in cities is different from the traditional way, but delicious bacon can also be made through appropriate alternative methods and techniques.