Main Ingredients
1 piece of pork
Supplementary Ingredients
Chicken Thighs
2 pieces
Seasoning
Ice Sugar
Amount
Scallion
Amount
Ginger
Amount
Angle Anise
Adequate
Pepper
Amount
Cinnamon
Amount
Dried Chili Peppers
Amount
Soy Sauce
Amount
Soy Sauce
Amount
Spices
Amount
Chen Pei
Amount
Amount
Garlic
Measured
Chinese Paste
Amount
Amount
Amount
Adjusted
Garlic
Amount
Tea
Amount
Rice
Sugar
Amount
White wine
Amount
Water
Amount
Homemade Bacon Directions
1. Wash the pork and chicken thighs, drain or absorb the water with kitchen paper. Icing sugar first cracked, all ingredients and seasonings into a large pot and mix well, into the meat marinade 24-48 hours, turning in the middle of the three to four times in order to marinate more evenly
2. marinated meat wipe off the spices on the top of the spices, etc., tethered to hang in a ventilated place to accept the wind and the sun, but of course must not be rained on, about 15 days. Pinch the meat has been hard to the heart, and the appearance of oil can be collected. If you don't want to eat the smoky flavor, this step is over, cut into pieces and packaged in small packages into the refrigerator to freeze and store. Like smoky flavor continue to the next
3. frying pan on a layer of tinfoil, put ginger, garlic, tea, rice, sugar, mix well, above the support of a steaming rack, will be good sun bacon on the top of the steaming rack, open the middle of a small fire, began to smoke, adjust the fire, cover the pot, about 20 minutes of smoking. Open and see, already smoked oil. After cooled down, divided into good into the refrigerator freezer to save
Cooking tips
1, I actually should be called the sauce meat, not the traditional meaning of bacon, the traditional bacon is only put salt, do not put the other. I only put raw pump without salt in this one.
2, the marinade with a moderate amount of high wine is in order to corrosion, with a high degree of Erguotou on the line, do not need more, we eat a small bowl of small half bowl on the line.
3, marinade remember not to add water.
4, the marinade can be about three-quarters of the meat on the line, otherwise it will be too salty.
5, star anise, cinnamon, allspice can be adjusted according to their own preferences, should not be put too much, otherwise the spice flavor is too heavy, pepper can be appropriate more, dry chili pepper can save.
6, the meat strip should not be too wide, otherwise it is not easy to sunshine through, but also can not be too narrow, because the sun will be thin, haha, their own grasp it.
7, I can only produce a mild smoky flavor of this smoking method, with the traditional sense of smoking or a certain distance, but enough to relieve the craving.