Main Ingredients

Pork 1 piece

Seasoning

Salt

Moderate

Pepper

Moderate

Five Spice Powder

Moderate

Steamed preserved pork from western Hunan

1.Processing period: Generally, the processing period is about 40 days from the winter solstice to before the first day of spring, i.e. The processing period is about 40 days from December 23 to February 6 of the Gregorian calendar

2. Preparation of raw materials: salt, pepper, five-spice powder in moderation

3. Salt and pepper marinade: Meat, salt, pepper, five-spice powder according to the ratio of 100:2:2:1, salt and pepper powder will be mixed well and standby. As soon as possible after the slaughter of pork rubbed salt and pepper powder, it will be loaded into the vat marinade, large pieces of meat under the Department, small, thin meat strips put on the upper part, filled with wooden boards or film cover, do not need to turn. Curing time for 5 days to 7 days, so that the salt and pepper powder fully dissolved in the meat on the stick

4. Smoking: the cured meat strips one by one through the rope hanging in the fire hall above the hanger to the center of the fire hall to the expansion of the surrounding area. Meat from the fire hall 1.2 meters high ~ 1.6 meters, the use of winter farmers in the fire hall on the cooking, heating burning firewood to produce smoke and heat for smoking and baking. Smoking and baking the number of natural cooking and heating times appropriate, day smoking and baking night drying, hot and cold. General smoking period of 30 days to 60 days, fuel to charcoal forests, timber forests, sawdust, cake, hulls and other good, do not use garbage or waste paper, agricultural film burning smoke. Smoking fire should not be too large and too rapid, in order to prevent the outside dry inside. Meat should not be surrounded by bamboo curtains or agricultural film fences. Halfway through the hanging of the meat can be switched with each other

5. Shelf storage: After one or two months of smoking and baking, the meat is gradually drying out of water, color from white to maroon, this time can be eaten off the shelf or storage. In order to extend the edible period, to ensure that the authentic flavor of bacon, can be used in the following four methods of storage: First, the smoked baked meat hidden in the pile or husk of grain, the second is hidden in the sawdust, the third is hanging in the ventilated dry ledge, the fourth is to use the straw wrapped in a dry place