Smoked bacon in the city is specially found where a fire can be made. Smoked with smoke from branches, orange peels and sugarcane peels for several hours, the taste is much worse than that of old bacon in the countryside! Ten kilograms of meat is salted for three or two times, put it in a container for five or six days, and turn it over the next day to make the salt taste. When it is flooded, take it out and drain the salt water. You can also wash it casually with boiling water, and remove some of the salt water on the surface and hang it to dry the water. However, I am from Chongqing. In the past, bacon was hung everywhere in my hometown all year round, and I often ate bacon, so I am familiar with bacon. So today, combining the experience and characteristics of making bacon in my hometown, I will tell you about the practice of Sichuan bacon. In the era when there is no refrigeration method, curing and air-drying is the best way to store meat, because the dried bacon is not easy to go bad, fragrant and delicious. So when winter comes, it is a good time to pickle bacon.

Smoked bacon in the city is specially found where a fire can be made. Smoked with smoke from branches, orange peels and sugarcane peels for several hours, the taste is much worse than that of old bacon in the countryside! In the windy place, after ten and a half days, when the water content of the bacon is almost dry, put it away and save it (it can be wrapped in plastic wrap and put it in the refrigerator for quick freezing, and it can be saved for a long time, basically maintaining the original taste). If the shade time is too long, bacon, as the name implies, should be cured in the twelfth lunar month, that is, it must be processed between "Xiaoxue" and "beginning of spring". At this time, the temperature is suitable, and the bacon produced is the most fragrant. After beginning of spring, it is just the ordinary bacon flavor. In the winter month of the lunar calendar, that is, the November of the lunar calendar, bacon can be cured. The temperature is not high or too cold at this time, and the pork is delicious. After pickling, smoke cypress branches for a day and a night. If there is no open flame, smoke them, and then hang them to dry.