Pickling method of authentic Sichuan bacon

The curing method of authentic Sichuan bacon is as follows:

The materials prepared in advance are: pork belly 2000g, salt 50g, soy sauce 100g, rice wine 100g, cumin powder 50g, pepper noodles 100g, sugar 100g and pepper powder 50g.

1, wash the pork belly first, remove the fine hair and cut into pieces.

2. Add rice wine or cooking wine, salt, sugar, cumin powder, pepper powder, Chili powder and soy sauce into the cut meat dish and knead it evenly for one day.

3. Delicious meat is strung together with rope.

4, hanging in a ventilated place, air drying for more than a week.

5. Make a charcoal fire and spread it on the grill.

6. Then spread the bacon fragrance, smoke it into golden yellow, and smoke it to the drop of oil.

7. Then take it off, that's all.