Methods:
Curing: the production of such bacon or smoked meat, Sichuan people are usually pork to about 25 centimeters long and about 3 centimeters wide strip of meat, and then inserted with an iron needle, thus loosening the structure of pork, in order to receive the flavor easily; and then only after the addition of fried peppercorns (Sichuan peppercorns) and salt mix, and must be discharged into the tiled altar, with a heavy weight pressure, curing about 10 days! About, which every other day or two days tossed once, in order to facilitate the flavor uniformity.
Smoke wax: to be cured through the meat, with a knife in a small hole in the meat head, wearing hemp rope, hanging in the ventilation, dry to the skin a little dry juice, you can smoke, at this time, it should be pine pine leaves and peanut shells into the tile bowl ignited, laying on the wood chaff, depending on the smoke, and then put the tile bowl into the smokers, and then the juice of the dry meat into the rack, covered with a stove lid, smoked to the meat to the sauce of the red color can be, such as color and luster, can be added to the appropriate amount of smoke, and so on. If the color is not ideal, you can increase the amount of smoked material to achieve the color requirements, in addition, in the process of smoking, it is best to also adjust the position of the meat strips, in order to facilitate the uniformity of the meat strips by the color; after the smoke, the meat strips will be taken out, the same hanging in the ventilation, drying and blowing for about 15 days, depending on the meat strips cool to become.
Two. Ingredients: 5,000 grams of skinned pork rear stock, 450 grams of refined salt, 150 grams of high grain wine, pepper (Sichuan pepper) 5 grams, 15 grams of nitrate, 250 grams of rice, 35 grams of Pu-erh tea, 300 grams of wood chaff, 150 grams of pine leaves.
Method of production:
Curing: If made according to this recipe, should be the first fine salt and pepper (Sichuan pepper) into the wok, slow-fire stir-fried incense (the so-called system of 'pepper salt'), away from the wok while hot will be nitrate mix; to be skinned pig after the femur meat with the skin to change the length of about 25 centimeters, about 3 centimeters wide meat strips, and the use of a needle rake to beat the loose! Pork, mixed with flavor and high grain wine, with a heavy weight, marinated for about 7 days or so, during which turn once a day, in order to facilitate the flavor of the meat strips.
Wind wax: to be cured through the meat, with a knife in a small hole in the meat head, wearing hemp rope, scrape off the pepper (Sichuan pepper) particles, hanging in the ventilation, air blowing until the meat is dry; at this time, will be rice, Pu'er tea leaves and pine leaves into a tile bowl, add lit charcoal, sealed with wood chaff, depending on the smoke coming out of the tile bowl into the smoker barrel, then hang the dry meat into the cover smoker barrel lid, smoked to meat The meat is golden yellow, take out and then hang in the ventilation for about 15 days that is.