How to cook bacon in my hometown?

Accessories: 20ml of Chinese liquor, 500 g of crude salt, star anise 10g, pepper 10g, cinnamon 10g and fragrant leaves 5g.

Detailed practice steps sharing

Step 1: Prepare fresh pork (20 Jin of pork is prepared here), pour in white wine and spread it evenly on your hands for later use.

Step 2: Next, prepare the required marinade: pour the raw salt (500g), star anise (10g), pepper (10g), cinnamon (10g) and geranium (5g) into the pot, and stir-fry slowly until the salt is slightly yellow and can be smelled.

Step 3: After completely cooling, pour the fried marinade into a large pot, and then spread the marinade evenly on the pork, evenly in every corner.

Step 4: After smearing all the pork, prepare a water-free and oil-free container, put all the marinated pork in and marinate for about two weeks.

Step 5: After the time is up, you can directly take the pickled pork out to dry or smoke with firewood according to the local taste (the meat will become firm after two weeks of drying or smoking).

A salty and delicious bacon is ready. By this traditional method of curing bacon, the cured bacon is particularly fragrant and will not go bad after smoking for one year. Friends who need cured bacon can rest assured to learn and get started easily!

skill

1.？ Pork cured with bacon must not be washed with water.

2.？ It is suggested to use coarse salt for curing bacon, so that bacon is not easy to rot and tastes better.

3.？ When frying the gravy, you must use a small fire, so as to better stimulate the fragrance of spices.