Ingredients: pork (pork belly or two or three cuts of hind legs) 10 kg, 3~4 liang of salt, 40 g of red pepper, 20 g of star anise, 20 g of galangal (which can be used for powdering) or ginger powder, 0/5 g of cinnamon/kloc-,60 g of fresh citronella, and 0/0 of high-alcohol liquor.
Practice: fresh pork bought in the market, I use pork belly here, cut into strips with the same size and thickness according to the demand. Friends who don't have the conditions to smoke, just blow the meat with the wind, so don't cut the meat too thick, otherwise it will take longer to air dry.
Prepare the spices and salt you need. The spices in my family are common and easy to buy. If you don't have it, you can put spiced powder, but it is not recommended to put thirteen spices, because this fragrance is too strong, and the prepared bacon loses its own fragrance. As for whether soy sauce should be added, it is not needed here, unless you are doing the sauce meat method of wet pickling.
Preheat the pan, add salt and stir fry until the salt turns hot and the color turns yellow slightly.
Add pepper, cinnamon, galangal and star anise, stir-fry the vanilla with low heat and turn off the heat.
Prepare a proper amount of white wine, and decide the dosage according to the amount of meat. I have a pot of more than 20 kilograms, and I used about 2 ounces to evenly spread all the white wine on the meat.
Then sprinkle the stir-fried spices and salt on the meat and spread it evenly by hand, covering it everywhere.
Then shake off the excess salt, put it into a crock, and the meat must be pressed tightly. Finally, spread all the remaining spices and pepper on the meat, cover it with a pot cover or a porcelain basin, and marinate it. Turn the jar once every other day, turn the meat on it to the bottom of the jar, and turn the meat on the bottom of the jar to the top, so that the pickled meat can be easily marinated and tasted evenly.
The curing time is not fixed, and it usually takes 2 days for smaller pieces of thin meat. If the meat is thick and big, about 4 kg of meat will be marinated for 5~7 days.
After the meat is cured, take it out and wash it with hot water. Hot water can wash off the salt on the meat and remove excess oil.
After cleaning, hang the bacon and put it in a ventilated place to dry. It's humid here, so after drying for 3-4 days, the surface becomes dry and non-sticky, so it can be put into the smoking room for smoking.
Smoking methods and materials vary according to different regions. We don't have cypress trees here, so the bacon is made of dry wood and corncob, sometimes with orange peel or grapefruit peel, and smoked slowly with low fire.
After 1 day 1 night, the meat is slowly colored, golden and attractive, and there is no strong smoky smell, and the proper taste is just right.
Of course, there is a faster way, that is, put the meat on the top in a closed vat, cover it with an airtight cover or board, and smoke it in a closed way for 1~3 hours.
Take out the smoked meat, put it in a cool and ventilated place to dry, and then blow it in the wind for 15~30 days, and you can eat crystal clear bacon. Wash and cook directly, slice and serve. Strong aroma, fragrant but not greasy. Friends who like bacon can try it.