Ingredients for making bacon:

Main ingredients: 5 kilograms of pork. Seasoning: 150 grams of salt, 25 grams of Sichuan peppercorns, and 1.5 kilograms of pine and cypress sawdust. (Peanut shells are also acceptable)

Characteristics of bacon:

The flesh is bright red in color and has little smoke aroma. It is relatively easy to store (dry bacon without moisture can be kept for 3 months without deterioration).

Teach you how to make bacon and how to make bacon delicious

(1) Pickle. First cut the pork into 5 cm wide strips, use bamboo skewers to poke many small holes, then rub them with

fried peppercorns and salt to infuse the flavor, then arrange them layer by layer with the skin down and the meat up. In a ceramic or enamel container (avoid using metal utensils), place the top layer with the skin facing up and the flesh facing down, and press to pay attention. Store in a non-freezing place in spring and winter, and in a cool place in summer and autumn. Marinate the chicken for 5 days, turning it over once a day. After marinating, tie one end of the meat with a string and hang it in a well-ventilated place to dry until semi-dry.

(2) Smoke. Place the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Heat the pot over fire and use the last smoke to color the meat. After smoking, hang it in a ventilated place until the moisture is completely dry.

(3) Edible. Brown the smoked pork skin over a fire, then soak it in warm water until soft, use a scraper to remove the stained mud, scrape off the yellow side of the skin with a knife, wash it again with warm water, and steam it for 50 to 60 minutes. Take out, slice and serve.

The recipe of Homemade Bacon (1) introduces the cuisine and functions in detail: Private Cuisine

Taste: Salty and umami Process: Air-drying

Homemade Bacon (1) ) Materials:

Ingredients: 2500 grams of pork ribs (pork belly)

Seasoning: 75 grams of salt, 13 grams of pepper

Homemade bacon ( 1) Characteristics:

The meat is dark red in color, delicious in taste, and has a strong smoky aroma.

Teach you how to make homemade bacon (1) and how to make homemade bacon (1) delicious

1. (1) Cut into strips and marinate: cut the meat into strips Make a strip that is 30 cm long and 3 to 5 cm wide. Use a bamboo skewer to prick some small holes. Rub it with Sichuan peppercorns and salt that have been stir-fried and dried until warm. After rubbing, place it in a porcelain basin, skin side down and meat side up. Make a layer. Stack them layer by layer, and hold the top layer down with something heavy. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. (2) Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried. (3) Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and brush the dust off the meat with a soft brush, then wash it with warm water, put it in a container, and put it in a drawer with boiling water over high heat. Steam enough for about 1 hour. Let cool in the lower drawer, slice and serve on a plate.

2. (1) The pickling method is the same as the production method. (2) After the meat is marinated, hang it outside in the sun to dry, once a day at first, then every 2 days. After about 2 months, the bacon will become yellow and dry. (3) The preparation before consumption is the same as the preparation method 1.

Key points for making homemade bacon (1):

It needs to be smoked with sawdust, so prepare 750 grams of sawdust.

The recipe of Homemade Bacon (2) introduces the cuisine and functions in detail: Private Cuisine

Taste: Salty and umami Process: Smoked

Homemade Bacon (2) ) Ingredients:

Ingredients: 500 grams of pork (fat and lean)

Seasoning: 20 grams of salt, 25 grams of white sugar, 3 grams of star anise, 5 grams of cinnamon, and 2 grams of Sichuan peppercorns , 5 grams of white pepper, 30 grams of soy sauce, 8 grams of Daqu wine

Features of homemade bacon (2):

Golden yellow, rich and delicious, very delicious, perfect for winter Great way to store pork.

Teach you how to make homemade bacon (2) and how to make homemade bacon (2) delicious

1. Raw material processing and cutting: remove the fascia from the pork. Wash the blood and water, cut the meat strips 4 cm wide and 30 cm long, put them in a basin, add refined salt, sugar, fennel, cinnamon, pepper, white pepper, soy sauce, Daqu wine and 100 ml of water, knead, mix well and marinate 2 to 3 days, then turn over, marinate for another 5 days, then remove and rinse.

2. Smoking: Put the sawdust or charcoal into an old iron barrel (smoking tool) and light it. The meat strips are hung about 33 cm high from the old iron barrel, and smoked over low fire until the skin of the meat strips becomes tender. It's golden brown (it needs to be smoked for 1 day and turned every 3 hours to avoid burning).

3. Storage: The smoked bacon can be stored for half a year by hanging it in a cool and ventilated place.