Pork belly1000g (pork leg or pork belly is the best choice)

Pickling material:

30 grams of crude salt, 30 grams of white sugar 15, 30 grams of high-alcohol liquor, 30 grams of Haitian soy sauce, 20 peppers, star anise 1 piece, and dried orange peel 1 piece.

Smoked materials:

White rice 1 cup, black tea 1 packet, dried orange peel 1 chunk, 2 tsps of white sugar.

Production method:

1. Prepare marinated seasoning, cut pork into thin strips, wash with cold boiled water, and drain for later use.

2. Spread the coarse salt evenly on the pork and knead it by hand for 2 minutes.

3. Put white sugar, white wine, soy sauce, pepper, star anise (broken into small pieces) and dried orange peel (broken into small pieces) into a large basin.

4. Put the pork into the pot, turn it over a few times, and let it be wrapped with marinade.

5. Pour the pork together with the curing material into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it.

Move into the refrigerator layer at 0℃ and marinate for 5-7 days (generally, it takes 3 days to taste, but the longer it takes, the more fragrant it will be. The specific curing time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad)

6. Take out the cured bacon, clean the marinade with your hands, thread it through the top with a thick cotton rope and tie a knot.

7. Sun the cured meat in a clean, ventilated and cool place for 5-7 days (the specific time depends.

The temperature at that time must be below 15 degrees, so that the meat will not go bad)

8. The dried bacon can be taken back. At this time, the surface of the bacon is very dry, but the inside of the meat is still soft to pinch.

Don't get too dry in the sun, it's not good to eat.

9. I can't bear to smoke with my new pot. I use an oven to smoke. First, I lay a piece of tin foil on the baking tray and pour rice.

Black tea 1 packet, dried orange peel 1 chunk (broken into small pieces), 2 tsps of white sugar, and mix well.

10. Turn on the oven, 250 degrees, put the baking tray on the bottom layer, put the pork on the penultimate layer, and then cover the pork with a piece of tin foil.

Heat at 250 degrees and bake for 25 minutes. At this time, you can see that the rice under it is burnt black, and black smoke is emitted from the oven. )

1 1. If you don't have an oven, use an old wok. Spread a layer of tin foil in the wok, pour rice, black tea, orange peel and sugar on it, put a shelf on it, put pork pieces on it, cover the pork with a newspaper or tin foil, cover the lid, and smoke with medium and small fire.

Generally, smoke for 10-20 minutes, and you can see that the pot is emitting black smoke until the pork turns brown.

12. Smoked bacon, let it cool naturally, then wrap it in a plastic bag and put it in the refrigerator for cold storage or frozen preservation.

Production experience:

1. The old people only put salt and white wine. Because I have been in Guangdong for too long, I like to add some sugar to my cooking. My friend said it was a bit like it.

Guangdong emperor's bacon flavor, friends who don't like a little sweet can not put sugar.

2. When drying the meat, spread the newspaper on the floor, because the pork will drip oil.

The best season to cook bacon is the twelfth month, when the weather is cold, and the weather in Hunan is 2-3 degrees below zero, so you don't have to worry about mildew when curing and drying meat for a long time. However, the weather in Guangdong is unstable, sometimes it's 25 degrees, sometimes it's 15 degrees, and it's humid, so it's not easy to dry in the sun. If friends in the north only need to bask in the sun for a few days, just pinch the meat inside and it is still a little soft. Don't bask too dry.

There will be a lot of smoke and smell when smoking bacon. It is suggested that children should be driven out to play outside first, so don't inhale this smoke.

Open the doors, windows and exhaust fans in the house.

Bacon is easy to absorb dust in the drying process, so it is best to put it in rice washing water and brush it with a toothbrush before eating. Boil the slices in water for 10 minutes before frying, or steam them for 20 minutes to soften them.