1. Change the boneless pork into wide strips with a width of 6---15CM and a length of 20--40CM. Use a bamboo skewer to poke holes all over the meat to let in the flavor.

2． Use a pot to stir-fry the peppercorns, add salt, stir-fry and pour out. When the stir-fried seasoning is no longer hot, rub it evenly on the meat and put it into a ceramic container with the skin side down and the top skin side up. Place it in a cool place. , turn once a day and marinate for about ten days.

3. Take out the marinated pork, thread one end of it with a rope and hang it in a ventilated high place, and let it dry until it is half dry.

4． Use a large iron pot or iron tube, add cypress sawdust or cypress branches and leaves, and place an iron row on top, keeping a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8---10CM. Put the semi-dry meat on the iron grate, cover it with a pot lid or a wooden board, smoke the meat until it gets color, and then hang it in a ventilated high place. When the water dries, which usually takes 15 days, the bacon is ready.

5． When marinating meat, the time must be accurately controlled. Winter is slightly longer, taking about 10 days, and summer is slightly shorter, taking about 5 days.

6． When smoking, the time needs to be about 15 minutes, not too long, otherwise the color will be too dark and affect the appearance.

Method 2

Preparation of ingredients

Pork, salt, pepper, cypress branches and leaves or cypress sawdust, 5000 grams of pork, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of white sugar, 500 grams of pine and cypress, and 200 grams of refined salt.

Production process

The whole production process is divided into three steps: material preparation, pickling and smoking.

1. Preparation: Take fresh or frozen meat with thin skin and moderate fatness and leanness, scrape off the skin dirt, and cut into standard ribbed meat strips of 0.8 to 1 kilogram and 4 to 5 centimeters thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of table salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kg of salt, 0.2 kg of refined saltpeter, 5 kg of white sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water

Sichuan Bacon

Sichuan Bacon

. 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 ways to pickle: (1) 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 on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix. 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. Smoked 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. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50-56°C after 3-4 hours, maintaining 28 The finished product takes about an hour. Freshly cooked bacon needs to be preserved for 3-4 months to mature.

Method Three

1. It is best to buy Erdao Pork and Sitting Pork, and use a knife to scrape off the dirt on the meat (do not wash it with water).

2． Stir-fry the salt and Sichuan peppercorns together until the salt turns yellow.

Sichuan bacon----cut and cooked bacon

Sichuan bacon----cut and cooked bacon

3 ． Spread the fried salt evenly on the meat (about half a pound of salt, you can adjust it according to your own taste), marinate the salted meat in a basin for 7 days, turning it every day.

4． After a few days, take out the meat and dry it, be sure to dry it in a particularly ventilated place.

5． After drying for a week, remove the meat, apply the fermented glutinous rice juice directly on the meat, and let it dry for another 1-2 weeks. During this period, you can also apply the fermented fermented glutinous rice juice twice more.

6． The most important point is that you must use wind to blow. This is the key point of wind blowing bacon.

7. When it's time to eat, take off the bacon and wash the fermented glutinous rice. If the meat tastes salty, boil it. If the taste is right, steam it (the steaming time is about 20-40 minutes, depending on the firepower).

8. If the bacon is not finished at one time, it will feel greasy when you eat it next time. At this time, you can put a layer of tempeh on the plate, add the bacon and place it on top, steam it in boiling water for 10 minutes, and the tempeh will be absorbed. Instead of the greasy bacon, the bacon has the aroma of black bean, which is very delicious.