Sichuan-style bacon
I really miss buying my cousin's grain and pork meat last year! I am going to do more this year, and by the way, I will share with you the specific smoking methods of authentic Sichuan-style bacon! If you are not convenient to make it yourself and want to satisfy your cravings, you can tell me earlier and I can help you make it!
Recipe Recommendations
- salt appropriate amount
Steps for Sichuan-style bacon
1
Allow the fresh pork stand to dry overnight, then use edible salt to marinate in a tile jar to taste, and then take it out to dry. Place it on a shelf made of bamboo blocks.
2
Cover Quack with newspaper to prevent the parya smoke from spreading away quickly.
3
First use the millet to make a dark fire, and then cover it with fresh cypress to make thick smoke.
4
After a certain period of smoking, open the newspaper and turn it over to continue smoking.
5
Note that some places are stacked together, spread out, and fully accept the smoke until no white skin appears.
6
The delicious bacon is ready! You can prepare to eat bacon quack!! Remember that the freshly smoked bacon is relatively dusty. Wash it with warm water before eating it, cook it in the pot, and cook it.Sichuan-style bacon Make Tips
Note: Smoke comes out of dark fires, do not create open flames! If there is an open fire, breathe quickly! So as not to burn the good quack!