1, Preserved bacon: After killing Nian pig, cut Nian pork into strips, use a needle to tie holes in the meat, put it in a large container, then add spices such as salt, pepper, kaempferia kaempferia and star anise to make the fragrance gradually enter the meat, and add a little crystal sugar to increase the brightness of the bacon and make it look better. The curing time is usually about one week 10 day. During this period, the cured meat should be turned over twice, cured evenly and more tasty, and then dried in the air for about one month, so that it can be eaten.

2. Smoked bacon: Use peanut shells, walnut shells, wood powder and live cypress branches as fuel to smoke bacon. Smoked bacon should pay special attention to two points. First, don't smoke bacon in rainy days, because such bacon will have an uncomfortable feeling in the throat after eating; Second, when smoking, avoid open flames, so there should be moisture in the burning material. At the same time, pay attention to certain sealing when smoking. The smoking time is about half a day, and the color of the bacon has turned yellow, which is almost the same.

Ingredients: pork foreshoulder 1000g, soy sauce, spiced powder, refined salt, sugar, Erguotou and white pepper.

Practice:

1, prepare fresh meat. Clamp it on the fire and bake the pigskin with a small torch for a while. The purpose is to remove excess oil from the skin. Bake until the skin is burnt. Prepare pickled materials: soy sauce, spiced powder, salt and sugar, put them into a basin and mix well. Add high-alcohol liquor. Add white pepper.

2. Bring disposable gloves and grab the meat and seasoning evenly. Put it in a container with a lid. Pour the soup and marinate it in the refrigerator for a week, turning it over constantly during the period. Preserved bacon is placed outdoors and dried in the shade.

3. The meat must be marinated thoroughly and turned at least once a day to make it evenly tasty. After airing for 8 days, the skin is dry and you can eat it. Add water to the pot, simmer for half an hour, slice and stir fry.

Curing method 2 of bacon

Ingredients: 5000g of pork, 200g of refined salt, 30g of spiced powder, 0/00g of cooking wine/kloc-,50g of sugar and 500g of pine and cypress. (Children's shoes that don't like sugar don't need sugar.)

Practice:

1, change boneless pork into strips with a width of 6-15cm and a length of 20--40CM. It seems a bit cruel to stick small holes in the meat with bamboo skewers, but for the sake of taste.

2. Stir-fry the pepper in a pot, add salt and pour it out. When the fried seasoning is not hot, knead it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, and put it in a cool place. Turn it once a day and marinate it for about ten days. Take out the cured pork, put a rope through one end and hang it in a ventilated place, and air it until it is half dry.

3. Use a large iron pot or iron drum, put cypress sawdust or cypress branches and leaves, and put an iron row on it to keep a distance from the sawdust. Otherwise, the meat will burn, usually about 8-10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, smoke and color the meat, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days, and the bacon is made.

Note: when curing meat, the time should be accurate, the winter is slightly longer, which takes about 10 days, and the summer is slightly shorter, which takes about 5 days. When smoking, the time is about 15 minutes, not too long, otherwise the color is too dark, which will affect the appearance.