Sawdust smoked meat with cypress sawdust smoked meat in order to smoke the flavor , cypress smoked will be very fragrant, the leaves are just cut down from the tree, and then use the wind to blow for two or three days on the use of the can not let it ignite to smoke a day on the success of the bacon is not only nutritious and tasty, the practice is also very much can be done to do the air-dried bacon can be done to make the pickled bacon can do the smoked The first thing you need to do is to make sure that you have the right kind of bacon.

Sawdust bacon practice

Liquid smoking method according to the different smoked objects can be divided into these methods directly added method will be smoked liquid through the injection of tumbling chopping and mixing and other processes as a food additive added directly to the product inside the additive amount of the quality of the meat product is generally 0.05 to 0.1 until.

Injection method will be a quantitative amount of smoked spice liquid injected into the tank and then in accordance with the conventional production sealing and sterilization process.

Dipping method: The surface of the product is dipped in the smoked liquid to promote the formation of surface color and flavor.

Enteric coating coloring method impregnation of enteric coating is a newer application of cellulose enteric coating method is mainly the use of fumigant liquid on the enteric coating or packaging film for coloring the product close to the side of the colored enteric coating.