How to make homemade Hunan smoked bacon

Ingredients: 1000 grams of pork belly (choose pork leg or pork belly is best)

Marining ingredients: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of strong liquor, 30 grams of light soy sauce, 20 peppercorns, 1 star anise, 1 large piece of dried orange peel

Smoking ingredients: 1 cup of rice, black tea 1 small bag, 1 large piece of dried orange peel, 2 tsp of white sugar

1. Prepare the marinating seasonings, cut the pork into thin strips, wash with cold water, drain and set aside

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2. Spread coarse salt evenly on the pork and knead it with your hands for 2 minutes

3. Combine white sugar, white wine, light soy sauce, Sichuan peppercorns, and star anise (break into small pieces) , dried orange peel (break it into small pieces) and put it into a large basin

4. Put the pork into the basin, turn it a few times to coat it with the marinade

5. Pour the pork together with the marinade into a thick, strong and unbreakable plastic food bag, drain out the air, and seal it. Move to the 0 degree refrigerator shelf and marinate for 5-7 days (generally marinating for 3 days will allow the flavor to develop, but the longer the marinating time, the more fragrant it will be. The specific marinating time depends on the temperature at that time, which must be below 15 degrees, so The meat will not go bad)

6. Take out the marinated bacon, wipe off the marinade on it with your hands, pass a thick cotton rope through the top, and tie a knot

7. Dry the bacon in a clean, ventilated, and cool place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not go bad)

9. I couldn’t bear to use my new pot for smoking. I used an oven for smoking. First, put a piece of tin foil on the baking sheet, pour rice, 1 small bag of black tea, and 1 large piece of dried orange peel. (Break into small pieces), 2 teaspoons of white sugar, mix evenly

10. Turn the oven on to 250 degrees, put the baking sheet on the bottom layer, and put the pork on the second to last layer, and then Cover the pork with a piece of tin foil and bake for 25 minutes (at this time you can see that the rice underneath is burned black and black smoke is coming out of the oven)

11. If you don’t have an oven Yes, use an old wok. Lay a layer of tinfoil inside the wok. Pour in rice, black tea, orange peel, and sugar. Place a rack on top, put pork cubes on it, and cover the pork with a piece of newspaper or tinfoil. , cover the pot, smoke over medium-low heat, usually for 10-20 minutes, until you see black smoke coming out of the pot and the pork turns brown

12. Put the smoked bacon into Let it cool naturally, then wrap it in a plastic bag and store it in the refrigerator or freeze

Cooking Tips

1. The old people’s method is to only add salt and white wine. I have been living in Guangdong for a long time, so I like to add some sugar when cooking. My friend tasted it and said it looked a bit like Guangdong Emperor’s cured meat. If you don’t like it a little sweet, you can skip the sugar.

2. When drying the meat, spread newspapers on the ground because the oil will drip from the pork.

3. The best season for making bacon is the twelfth lunar month, when the weather is cold, and the weather in Hunan has reached minus 2-3 degrees, so you don’t have to worry about curing and drying the meat for a long time. mold. But the weather in Guangdong is unstable. It can be 25 degrees Celsius for a while and 15 degrees Celsius for a while. The weather is also humid and it is difficult to dry out in the sun. If you are in the north, you only need to dry it for a few days. The meat inside is still a little soft when you pinch it. Don't dry it too much.

4. There will be a lot of smoke and smell when smoking bacon. It is recommended to drive the children out to play outside first to avoid inhaling the smoke. Open the doors, windows and exhaust fans in the house.

5. Bacon easily absorbs dust during the drying process, so it is best to put it in rice washing water and scrub it with a toothbrush before eating. Boil in water for 10 minutes before slicing and frying, or steam for 20 minutes to soften. ?