Practice of Sichuan-style bacon

Besides bacon, there are pickled pig's feet, ribs, face, ears, tongue, tail and rabbits. The method is the same, but the curing time is the same.

Materials?

pork

salt

Sichuan pepper

Eight angles

Practice?

Choose meat: hind leg or front leg meat (bacon is thinner) and pork belly (ribs shaved).

Generally, my family buys pigs to kill pigs. When they are killed, they are treated very cleanly. So I won't wash it when I'm cured. If washed, it must be dried (washing is not recommended).

Put the salt in a large iron pot, coarse salt and fine salt will do. Stir-fry pepper and star anise together (low heat) until the salt turns slightly yellow, and then start to cool. Be sure to pay attention to the temperature of the pot

Need more salt. Anyway, it won't be wasted after pickling. There are other things.

When the pot is not hot and the salt is still hot, put the meat in and wipe it with salt, fully wipe every place and put the meat in the big pot.

Turn it once every two days and marinate it for six days (the exact time needs to be verified by my mother)

After curing, boil a pot of boiling water, let it dry for a while, start washing meat, let it dry, and it's good to have ventilation and sunshine (be sure to see the weather forecast)

If you don't keep smoking and air drying, the wind will blow the meat.

Meat that has been air-dried for three days can be smoked, and some air-dried meat that has not been smoked is also delicious.

Smoking is a technical job, and you can't leave people for a moment.

The materials are: cypress branches, sawdust, citrus peel, grapefruit peel, walnut shell, peanut shell and melon seeds.

Hook the meat with an iron hook, hang it on a shelf, and smoke it below. Be sure not to let the fire ignite.

Just smoke for a day or two.

Wash it when you eat it, cook it and fry it, and it's your dish.

skill

You can use sausages and everything you need to smoke to avoid getting into trouble many times.