Pickled pork actually has a little trick. 1. Choose ingredients.

The raw material is thin ribs with skin.

Cut into strips 3.5 cm wide and 25 cm long.

pickle

Salt accounts for about 5% of meat. Too little salt spoils easily. At the same time, add star anise and pepper to marinate for 24 hours.

air-dry

Put the marinated meat strips on the hemp rope and hang them in a ventilated and dry place to dry.

smoke

Select semi-dry fruit sawdust to smoke and bake until the bacon surface is light yellow and the pigskin is jujube red.

five

Smoked bacon can reach the best flavor after hanging for 3 months, and good bacon can be stored for more than 2 years without any problems.