Preparation materials: 2 kg of pork belly, 20-30 slices of pickled peppers, 30g of salt, 30g of high-alcohol liquor, 30g of light soy sauce, dried tangerine peel 1 slice, tobacco material: 1 teaspoon of tea, two teaspoons of sugar, dried tangerine peel 1 slice and white rice 1 cup.
Production steps:
1, pork belly is fat and thin. 1 Pork is cut into thin strips, washed with cold boiled water and drained for later use.
2. Sprinkle the salt evenly on the pork and knead it by hand for 2 minutes.
Step 3 prepare bacon.
4. Put sugar, white wine, soy sauce, pepper, star anise (broken into small pieces) and dried tangerine peel (broken into small pieces) into a large basin.
5. put the pork in the pot, turn it over a few times and wrap it in marinade.
6. Pour the pork and curing materials into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it.
Transfer to the refrigerator layer at 7.0 degrees and marinate for 5-7 days (generally, it takes 3 days to taste, and the longer the marinating time, the more fragrant it will be).
8. Take out the cured bacon, clean the marinade on it by hand, pass it through with a thick cotton rope and tie a knot. Put the bacon 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 will not go bad).
9. Dry bacon can be taken back. At this time, the surface of bacon is very dry, but the meat inside is still soft to pinch. Don't get too dry, it's not delicious.
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10, the oven is used for smoking. First spread a piece of tin foil on the baking tray, pour in a handful of rice and tea, 1 large pieces of dried orange peel (broken into small pieces) and 2 teaspoons of sugar, and mix well.
1 1.250 turn off the oven, put the baking tray on the bottom floor, put the pork on the penultimate floor, cover the pork with a piece of tin foil, turn off the fire at 250 degrees and bake for 25 minutes.
12, prepare bacon, natural color.