Practice steps:
1. Wash the pork belly, soak the bleeding water in clear water, drain the water, and cut it into strips of moderate size.
2. Stir-fry the pepper granules and salt in a pot. Dry-fry the pepper without oil. After stir-frying, filter out the pepper and crush it into pepper powder. Then take a clean container, add the crushed pepper powder, add white sugar, soy sauce, white wine and salt, and stir well to make a marinade.
3. Put the meat in a container, pour the marinade on the meat before, and then fully grasp it by hand, so that the meat is evenly coated with juice, and knead it for a while, just like massaging the meat, which will make it more delicious.
4. Marinate the meat with the sauce in the shade for 3-4 days, turn it over every day, marinate it evenly, and marinate it in the refrigerator when the temperature is high at home.
5. The cured meat should be hung on a hook and dried in a ventilated place for more than ten days. The specific time needs to be judged according to your own situation, because the local weather is different, and those who want to eat a little dry taste should be dried for a long time, and those who want to eat a little tender should be dried for a short time.
6. When we feel that the bacon has been dried to our favorite dryness, we start to smoke. Spread aluminum foil paper on the pan, put dried tangerine peel, tea, sugar and rice on it, put a perforated strainer on it, code the meat, fire it, smoke it, cover it after smoking, and smoke until the fat becomes transparent. Just turn it over halfway.
7. air the smoked meat for another two days, pack it in fresh-keeping bags, freeze it in the refrigerator, clean it when eating, and steam it in a pot.
The bacon made in this way is very salty and delicious. It is delicious no matter how you eat it. I like friends to try it quickly.