Main ingredients and accessories: 5000g of pork, 50g of refined salt150g, 30g of spiced powder, 0g of cooking wine100g, 50g of sugar, and 5g of pine and cypress.

Production method:

1. Choose fresh pork, cut it into strips with a length of 30 cm, a width of 5 cm and a weight of about 700 g, and then stick small holes in the meat with bamboo sticks to facilitate the taste.

2. Put the pot on fire, stir-fry the salt, then pour it out and mix it with the spiced powder. After cooling, add cooking wine and white sugar and mix well, evenly rub it on the meat and skin, then put it in the jar with the skin facing down and the meat facing up. The top layer should be stacked with the skin facing up and the meat facing down. Marinate for about 7 days, and turn the jar two or three times in the middle to facilitate the taste and discharge blood.

3. Take out the marinated meat, clean it with warm water, then put it on with hemp rope and hang it in a ventilated place to dry the water.

4. Use a large iron pot, put pine and cypress, put a grate on it, put the meat on it, cover the lid tightly, and smoke on fire; Take it out after coloring, hang it in a ventilated place, and dry it until the water is dry.

5. When eating, skin the bacon with open fire, and scrape it with warm water to remove the black skin and ash. Wash it with warm water, steam it in a cage, and take out the slices.

Process key:

1. When curing meat, you should know the exact time. It takes about 10 days in winter and about 5 days in summer.

2. When smoking, the time should be about 15 minutes, not too long, otherwise the color will be too dark, which will affect the appearance.

Flavor characteristics:

1. The meat is bright red, salty and moderate, and has a smoky flavor. Both wine and rice are suitable.

2. This meat is not only steamed directly, but also stir-fried with green garlic, garlic moss, fermented soya beans and other dishes, which has a better flavor.

Method 2 (air-dried bacon in western Sichuan)

Raw materials: fresh pork (preferably meat with two knives sitting on the pier), salt, pepper and fermented glutinous rice juice.

Method:

1, scrape the dirt off the meat with a knife (never wash it with water).

2, stir-fry the salt and pepper together, and the salt is fried into a yellow color.

3. Spread the fried pepper and salt evenly on the meat while it is hot (control the dosage according to the weather and experience), and marinate the meat with pepper and salt in a basin for 7 days, turning it once a day.

After 4, 5-7 days, take out the meat and air it in a specially ventilated place.

5. After airing for one week, take down the meat, directly smear the mash juice on the meat, and air it for1-2 weeks, during which you can also smear the mash twice.

6. The most important point is that it must be blown by the wind. This is the key point of blowing bacon by the wind.

7. When eating, remove the bacon and wash the mash. If bacon tastes salty, cook it and eat it. If it doesn't feel salty, it tastes better when steamed.

Method 3 (Practice of Old Bacon in Western Sichuan Peasant Households)

Raw materials:

According to the amount of cooked 10 Jin meat, prepare 85g of Sichuan salt, 25g of monosodium glutamate, 0/00g of sweet sauce, 0/00g of bean paste from old Pixian county for more than two years, 0/50g of seven spice powder, 0/00g of Hanyuan pepper/kloc-0.

Practice:

1, first put the salt in the pot and stir-fry, then put all the seasonings in the pot and stir-fry, and finally add the mash water and stir well. Spread the seasoning evenly on the meat while it is hot, put the meat in a basin, squeeze it tightly and put it away, and then cover it.

2. After three days, turn it over and re-pave it every day, and then cover it with a lid. After about six days (depending on the temperature and weather), hang it in a ventilated place to dry.

3. After drying, you can smoke and roast bacon with wet pine and cypress branches, or you can put it indoors without smoking.

4. Put it above the kitchen fire pit and let it smoke. It can be eaten after three months. It is not bad to put it in a place with good conditions (dry and cold climate) for three or five years.

Method 4 (southern Sichuan peasant bacon practice)

Formula of raw materials: 3 kg of salt, 0.8-/kloc-0.2 kg of white wine, 0.5-0.6 kg of sugar water boiled with brown sugar, 0.00-/kloc-0.20 g of pepper noodles, and mixed with five-spice powder (star anise, rhizoma anemarrhenae and cinnamon)

Production method: Choose fresh pork with skin whose fat is above 1.5 cm, especially the front hind legs and ribs. Trim the meat neatly and cut it into strips about 35 cm long and 3-4 cm wide. Rub the prepared seasoning evenly on the meat strips. Then put the meat face up and the skin down in a watertight container. Marinate for 3-4 days and turn it once. After a week, wash the marinated meat with warm water, and hang it above the stove for baking. When the surface is hard, the fat is slightly oily, the lean meat sauce is red, and the fat is golden red with transparency. Rural branches and weeds are abundant, so it is better to smoke, especially to smoke cypress boards.

Note: the amount of salt used is related to the local temperature, humidity and wind environment when making bacon. If the environment is good, you can use less salt, and eventually the high salt content will not be delicious.

Method 5 (low-end commercial bacon practice)

Raw materials: meat, salt and spices.

Practice:

1, stir-fry the salt, air-cool, add nitrate and spices, mix well, rub it on the meat, put it in a jar, evenly sprinkle the remaining salt and spices on it, marinate it for 2-3 days, then turn it over, and then marinate it for 2-3 days.

2. Put the marinated meat in the drying room (the temperature in the room is kept at about 1 13℃), and bake it for about1-1day and a half, until the skin is dry and hard.

Features: bacon is golden in color and red in lean meat sauce. Moderate salinity, strong wax and no smoke.

Note: this kind of bacon is cheap, with high moisture content outside and inside, bright color and carcinogenic nitrite.