1. Preparation: Take fresh or frozen meat with thin skin, moderate fatness and leanness, scrape off the skin dirt, and cut into standard ribbed meat strips of 0.8 to 1 kg and 4 to 5 cm thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat uses 7 kilograms of salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2. There are three methods of pickling: simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade to the upper strips of meat, marinate for 3 days and turn the vat; wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; mix well. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6%.

3. Smoking bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly (do not let the fire burn on the meat). The initial temperature in the smokehouse is 70°C, and gradually decreases after 3-4 hours. to 50-56℃ and keep for about 28 hours to get the finished product. Freshly cooked bacon needs to be preserved for 3-4 months to mature.