How to make air-dried bacon

Ingredients: 5 kg of pork. Seasoning salt 150g, pepper 25g, pine and cypress sawdust1.5kg. (Peanut shells are also acceptable)

Taste: salty and delicious.

Technology: air drying.

Ingredients: pork ribs (pork belly) 2500g.

Seasoning: salt 75g, pepper 13g.

Characteristics of homemade bacon:

The meat is dark red, delicious and has a strong smoky flavor.

Exercise:

Step 1: Slice and marinate: cut the meat into strips with a length of 30 cm and a width of 3-5 cm, tie some small holes with bamboo sticks, knead them with parched, scalded and dried pepper and salt until they are warm, and put them into a porcelain basin, with the skin facing down and the meat facing up, with the top layer stacked one by one, and the top layer pressed with heavy objects. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry.

Step 2: Smoke: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up.

Step 3: Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow color on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

Step 4: After the meat is salted, hang it outside in the sun and sun it 1 time every day, and then sun it 1 time every two days for about 2 months, and it will become yellow and dry bacon.