1, the meat cut into strips and washed, well drained. First of all, use a high degree of white wine in the surface of the meat smeared with a layer, which can play a preservative effect, can make bacon preserved longer.
And then use coarse salt to coat the pork, the whole piece of meat should be coated to, while coating and rubbing, so that it is fully flavored.2. Previously, in the rural home curing, only white wine and salt coated with flavor. But then the stranger in order to make it taste better, it is slightly improved, one more step. That is:
Fry the peppercorns beforehand and then crush them, mix them with the right amount of sugar and soy sauce and stir well to make the marinade. Put the meat strips into the marinade container and let them be covered all around with the marinade, then cover the mouth of the container and marinate for four or five days. The temperature of the marinade should be lower than 10 degrees, if the temperature is higher than this temperature, you have to put it into the refrigerator freezer. 3, take out the marinated meat, punch holes and knots, and hang it in a cool and ventilated place for about a week or so, to see the surface of the meat dry out and then it is ready to be smoked.
When I was in my hometown, I used to hang the cured meat above the stove, so that I could smoke it every day when I was cooking on the fire. Hanging a month or so, it will become a beautiful smoked bacon. Want to eat when you take down the hanging rope cut off a few slices, and then hang back, so that the production of smoked bacon, even if hung for a year will not be spoiled. If the amount of bacon and want to quickly, you can also be in front of the house in the open, with a bracket will be cured bacon hanging up, underneath the burning some pine branches, tea tree branches, bagasse and so on, but non-toxic materials, smoked every day on the one or two hours, smoked for ten days on it. Then hang it in a cool, dry place and eat it as you go. If the amount is small, you don't have to make such a big fuss, take an old pot, put some rice underneath, and then mix some orange peel, tea and sugar, put a hollow shelf on top, put the meat row on top. After getting good with a large fire to start smoking, smoke, cover the pot to change the small fire fumigation, until the fat meat red and transparent on it. In the middle of the meat to turn over, to ensure that each piece of meat are complete, full of smoke to the smoke.