Special curing method of Hunan bacon

Ingredients: a piece of pork (preferably with a little fat), salt, dry wood, rice husk or rice bran or wood ash, bamboo dustpan, and waste iron drum.

Exercise:

1. Sprinkle salt on both sides of the meat and marinate evenly. A catty of meat is about 5 spoonfuls of salt;

2. Put the dry wood into an abandoned iron drum and light it, then sprinkle rice husk or rice bran or wood cutting ash on the dry wood, cover it with an open flame to make it smoke, and sprinkle the rice husk or rice bran or wood cutting ash thicker to avoid rekindling the open flame;

3. Put the cured pork in a bamboo dustpan, and then put the bamboo dustpan on the scrap metal bucket for smoking;

4. When smoking, check whether the rice husk or rice bran or sawdust ash in the scrap iron bucket burns, so as not to ignite the bamboo dustpan and burn the meat;

5. Turn the meat every two hours. After smoking for one day, the pork will be Huang Chengcheng and delicious. The next day, tie it with a rope, hang it up and put it in a sunny place for a day. A piece of Hunan bacon that people can't put down is ready.