How to smoke bacon in the city?

Bacon is a traditional food processing technology in the city. Bacon refers to processed pork, which is preserved for a longer time and its flavor is improved by curing and smoking. However, due to the limitation of urban environment, the curing methods and techniques of bacon are different. First, choose the pork parts suitable for smoking. Generally speaking, ribs, pork belly and pork shoulder are more suitable choices. After washing the pork, marinate it. Salt, sugar, spiced powder, pepper powder and other seasonings can be used in the curing process, and the curing time is generally 1-2 days to separate the water on the pork surface and prepare for the subsequent smoking. Secondly, smoking. Generally, traditional wood or charcoal fire can't be used for smoking in cities, but an electric oven or an electric oven can be used instead. Put the cured pork on the smoking rack, preheat the oven or oven to a suitable temperature, and then put the pork in the oven or oven for smoking. In the smoking process, smoking materials such as camphor wood chips, cinnamon bark and tsaoko can be added to increase the flavor of bacon. Finally, save. Smoked bacon should be stored in a dry and ventilated place to avoid direct sunlight and humid environment. The shelf life of bacon is generally about 2-3 months, which can be adjusted according to needs. In a word, the process of smoking bacon in cities is different from the traditional way, but delicious bacon can also be made by appropriate alternative methods and techniques.