Pork: 5000g refined salt: 200g five-spice powder: 30g cooking wine: 100g white sugar: 50g pineapple; 500g

Production steps

1 . Change the boneless pork into wide strips 6--15CM wide and 20--40CM long. Use bamboo skewers 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-dried 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.

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 nitrate, 5 kg of white sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water.

Before preparing the auxiliary ingredients, crush the salt and nitrate, pepper, Fennel, cinnamon and other spices are dried and ground 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 door of the smokehouse, 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.