There are two ways to make Sichuan bacon, one is smoked meat and the other is sauced meat. I specifically asked my mother (a professional national second-level chef with eleven years of experience as a restaurant owner) for some unique secret recipes for curing bacon.

It is necessary to have all the seasonings when making soy sauce meat

Meat selection: Meat selection is very important for marinating bacon: be sure to use sitting pork, pork belly, and Erdao Pork. These three kinds of meat are evenly matched in fat and lean, and the meat texture is layered. The bacon produced is both fat and lean, and has a good appearance. First ask the butcher to cut the meat into one and a half kilogram pieces. This size is easy to hang out and easy to absorb the flavor.

Ingredients: According to the amount of 10 pounds of meat, prepare 125 grams of salt, 50 grams of MSG, 500 grams of sweet sauce, 250 grams of Pixian watercress (choose the dryer texture, thinner watercress and sea pepper), five spices 50 grams of powder, 25 grams of pepper noodles, 100 grams of sea pepper noodles, 150 grams of sugar, 150 grams of cooking wine, and 25 grams of pepper.

Preparation: First put the salt in the pot and stir-fry, then put all the seasonings into the pot and stir-fry until fragrant, finally add the cooking wine and stir evenly. Apply the seasoning evenly to the meat while it's hot, put the meat in a basin, squeeze it tightly and put it in place, then cover it. After three days, turn it over and put it away, then cover it with the lid. On the sixth day, hang it in a ventilated place and blow dry.

Be careful about the ingredients used in making smoked meat

The method of selecting smoked meat is the same as that of sauced meat. Just the seasoning is very simple. Just stir-fry the Sichuan peppercorns, salt, MSG, and cooking wine (the same amount as the sauced meat), stir evenly, and then apply it on the meat.

The trick to making smoked meat is that the materials used to smoke the meat must be fragrant and the seasoning must be evenly applied. My mother always uses fresh and wet pine branches to smoke bacon! It should be smoked until the bacon turns golden brown. Then wrap the bacon and freeze it in the refrigerator.

The bacon preserved in this way is fragrant but not greasy, and the meat slices are golden and translucent! I have a special appetite when I see it!