First: Pork can be chosen any part, but it must be even skin and bones, fat and lean. The size is right, can look past on the line. First wash in water, after cooling to the surface without water. Stand by

Second: fry salt, fry white salt until brown, put pork in the pot and roll once, take out. Salt according to the amount of meat, usually a pound of meat two two salt.

Third: pots, fried pork in a pot, the rest of the salt poured into the pot, see if there is no salt on the meat, if there will be salt with the hands to get on. Put pepper, ginger, white wine, in the same basin. Peppercorns, ginger real amount can be, white wine 10 pounds of meat with three amounts of white wine are enough. A day or so there will be pork in the pot of blood deposits do not pour, and then turn the meat, a day a turn up and down, mainly to let the meat in the pot after the salty taste moderate. Pickle three days can be.

Fourth: the cured pork out of the wash, cool dry water. (Above make useful water is cool water, do not use hot water ah, to not stink.)

Fifth: find a smoking place, at least three sides of the wind. A meter high or so on top of the support that can put the meat flat, put the meat on top. Covered with a half-wet sack. Smoking materials are cedar branches, peanut shells, and straw. Light the straw as a fire starter, put straw on top of it to make it smoke, and then put cedar branches and peanut shells on top of it. Then put cedar branches and peanut shells on top of the fire, and then put an object on the side of the material to block the fire, so that only the top of the fire smokes. Don't let there be any open flame during the smoking process, otherwise the meat will be burned, it's not my fault. If there is an open flame, put it out with a shovel and then put straw on it. In the process of smoking two or three hours a turn, generally smoked 6, 7 hours to see the meat around the body oil out on the good. Never leave people in the smoking process.

Smoked meat in the consumption of meat before cleaning, just in the place where the temperature can not be too high to ventilate.

2. System method:

(1) the salt frying hot, cool, add nitrate and spices mix well, rubbed on the meat, put a cylinder, the rest of the salt and spices, evenly sprinkled on the top, pickling 2 - 3 days after the turn of the cylinder, turn over and pickle 2 - 3 days out of the cylinder, washed and dried.

(2) the marinated meat into the "baking room" (room temperature maintained at 113 ℃ or so), baked 1 - 1 day and a half or so, to be dry and hard to become the skin.

Features: bacon color golden, lean meat red. Saltiness is moderate, wax aroma is strong and no smoke

3. Bacon has a strong smoked aroma, yellow fat color, muscle deep line, salty and mild taste, rich in nutrients, hot and cold are suitable.

1. Ingredients than 10 kilograms of fat and thin suitable skinned and boneless fresh pork, clean fine salt 0.7 kilograms, the size of the mushroom incense, cinnamon, pepper, pepper **** 100 grams of dextrose 50 grams of sugar 400 grams of white wine 60 degrees of white wine 300 grams of soy sauce 350 grams, 500 grams of cold boiled water.

2. production size of incense, cinnamon, pepper, pepper roasted, crushed and other seasoning mix, meat cut into 3 ~ 4 × 6 × 35 cm, put into the seasoning rubbing and mixing and put into the pot marinated. Marinate 3 days after turning once, then marinate 4 days out, into the clean cold water rinsing, drying, cool ventilated place to dry.

3. Smoke cedar, cypress sawdust or corn heart, peanut shells, melon shells, cotton, sesame seed folder as smoked material. Smoking fire should be small, within the temperature control at 50 ~ 60 ℃ smoke should be thick, every 4 hours to turn. Smoker. Smoked to the meat round all yellow (about 24 hours) after placing about 10 days, let it mature naturally into flavor bacon. Hang in a dry, ventilated, cool place can be stored for 5 months. Put it in an altar with a thickness of 3 centimeters of quicklime and seal the mouth of the altar to preserve it for 3 months. Into a plastic food bag tightly tied mouth, buried in grain or grass ash can be preserved for more than 1 year.