Therefore, bacon can be preserved longer and tastes better. Winter bacon can't be stored in the refrigerator, but it should be dried in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, and it must be below 15 degrees, so that the meat won't go bad).
Every household in Sichuan cooks bacon. Sichuan bacon is delicious, but the practice is actually very rustic. Wax meat and internal organs separately. Only marinate for 5-7 days before waxing and smoke for at least half a month. The longer the meat is smoked, the more delicious it tastes. It is said that good meat needs smoking for more than three years.
Extended data
Matters needing attention
1, this practice should actually be called sauce meat, not bacon in the traditional sense. Traditional bacon only puts salt and nothing else. This is for salt only.
2, the marinade of smoked bacon with a proper amount of high alcohol is to keep fresh, just use a high-grade Erguotou, not much, just give us a small bowl and a half.
Remember not to add water to the marinade of smoked bacon.
4. The gravy of smoked bacon can be less than three-quarters of the meat, otherwise it will be too salty.
5, star anise, cinnamon, fragrant leaves can be adjusted according to their own preferences, it is not advisable to put too much, otherwise the spices are too heavy, peppers can be appropriately more, and dried peppers can be omitted.
6, the meat strips can not be too wide, otherwise it is not easy to get through, but it can not be too narrow, because it will lose weight after drying, and you need to grasp it yourself.
7. This smoking method can only produce a slight smoky smell, which is far from the traditional smoking, but it is enough to solve the problem.
Baidu encyclopedia-smoked bacon