Haitian soy sauce 30g, marinade.

Pork belly 1000g (pork leg or pork belly is the best)

30 grams of coarse salt, marinade

2 teaspoons of sugar, cigarettes.

30 grams of highly alcoholic liquor, marinade

20 Zanthoxylum bungeanum and gravy

Star anise 1, marinade

1 chunks of dried orange peel, smoking material

White rice 1 cup, smoked material

Black tea 1 package, smoking material

Homemade Hunan bacon?

Prepare the marinated seasoning, cut the pork into thin strips, wash it with cold boiled water and drain it for later use.

Sprinkle the coarse salt evenly on the pork and knead it by hand for 2 minutes.

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.

Put the pork in the pot, turn it over a few times, and let it go. Wrap it with curing material.

Pour pork and curing materials into a thick, strong and unbreakable plastic food bag, exhaust the air and seal it. Move into the refrigerator layer and marinate at 0℃ for 5-7 days (usually 3 days, the longer the time, the more fragrant. The specific curing time depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not go bad)

Take out the cured bacon, wash the marinade by hand, pass it through with 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).

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.

I can't stand smoking in my new pot. I smoke in the oven. First spread a piece of tin foil on the baking tray, pour in rice, 1 black tea, 1 large piece of dried tangerine peel (broken into small pieces) and 2 teaspoons of sugar, and stir well.

Turn on the oven, 250 degrees, put the baking tray on the bottom floor and the pork on the penultimate floor.

Cover pork with a piece of tin foil, simmer at 250 degrees and bake for 25 minutes. At this time, you can see that the rice under it is burnt black and the oven emits black smoke. )

If you don't have an oven, use an old wok. Spread a layer of tin foil in the wok, pour rice, black tea, orange peel and sugar on it, put a shelf on it, put a piece of pork on it, cover the pork with newspaper or tin foil, cover the pot, and smoke 10-20 minutes with medium and low fire. You can see black smoke coming out of the pot until the pork turns brown.

Smoked bacon, let it cool naturally, then wrap it in plastic bags and put it in the refrigerator for refrigeration or frozen preservation.