2. Stir-fry Zanthoxylum bungeanum in a pot, add salt and pour it out. When the fried seasoning is not hot, knead it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, and put it in a cool place. Turn it once a day and marinate it for about ten days.
3. Take out the cured pork, put a rope through one end and hang it in a ventilated place, and air it until it is half dry.
4. Put cypress sawdust or cypress branches and leaves in a large iron pot or iron drum, and put an iron row on it, keeping a distance from the sawdust. Otherwise, the meat will burn, usually about 8-1 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, smoke and color the meat, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days to make the bacon.
5. When curing meat, the time should be accurate. It takes about 1 days in winter and about 5 days in summer.
6. When smoking, it takes about 15 minutes, not too long, otherwise the color is too dark, which will affect the appearance.