In addition to bacon, there are preserved pig's feet, ribs, faces, ears, tongues, tails and rabbits. The method is the same, but the curing time is the same.
Materials?
pork
salt
Sichuan pepper
eight angles
Practice?
Choose meat: hind leg or front leg meat (bacon is thinner) and pork belly (pork ribs are shaved).
Generally, my family buys their own pigs to kill Nian pigs. When they are killed, they are handled very cleanly. Therefore, they will not be washed when they are cured. If they are washed, they must be dried (no washing is recommended).
Put salt in a large iron pot, coarse salt and fine salt can be used. Stir-fry pepper and star anise together (low fire) until the salt turns yellow slightly, and then start to cool. Be sure to pay attention to the temperature of the pot.
More salt is needed. Anyway, it won't be wasted after pickling. There are other things.
When the pot is not hot and the salt is still hot, put the meat in it and wipe it with salt, fully wipe every place, and put the meat in a big pot.
Turn it once every two days and marinate it for six days (the specific time needs to be verified by my mother)
After curing, boil a pot of boiling water, let it cool for a while, start washing meat, dry it, and it will be good to have ventilation and sunshine (be sure to see the weather forecast)
If you don't smoke and air dry all the time, the wind blows the meat.
Meat that has been air-dried for three days can be smoked, and some air-blown meat that is not smoked can be left, which is also delicious.
Smoking is a technical job, and you can't leave people for a moment.
The materials are: cypress branches, sawdust, citrus shells, grapefruit skins, walnut shells, peanut shells and melon seeds.
Hook the meat with an iron hook, hang it on the shelf, and smoke it below. Be sure not to let the fire ignite.
Smoked for a day or two is ok.
Wash it when you eat it, cook it and fry it, and it's your dish.
Tips
You can smoke with sausages and everything that needs to be smoked, so as not to get into trouble many times.