How to smoke bacon in your own house?

Pork belly is 3 Jin

A small glass of wine (above 40 degrees) is about 30ML.

Salt, sugar, pepper, star anise, soy sauce marinade

Rice, black tea, sugar, orange peel tobacco

How to smoke bacon?

Slice pork belly into vertical strips, wash it, dry it with kitchen paper, and prepare the required gravy.

Wipe the meat evenly with a small glass of wine, stir-fry the coarse salt and pepper star anise in a clean pot, stir-fry the salt until it is slightly yellow, put the fried spices on the pork belly with wine, and add a little sugar and soy sauce.

Grasp the marinade and meat evenly with disposable gloves, and it is best to massage for a while so that the meat can eat the feed.

The braised pork is packed in sealed bags and marinated in the refrigerator for 5 to 7 days.

Hang the cured meat in a ventilated and dry place to dry for 7 ~ 10 days. When the meat is slightly oily, the surface begins to dry, and it is still a little soft to squeeze into it.

Then there is smoking, because the smoke is very heavy when smoking, so I didn't shoot it. Let me dictate it to you. Just find an unused wok, spread a layer of tin foil, sprinkle a layer of rice and a layer of black tea. I use a tea bag, put dried orange peel on it and sprinkle a layer of sugar evenly. When the fire is so big that the rice begins to smoke, put a shelf, put the meat on it and smoke it with a cover for about 20 minutes. After natural cooling, it can be wrapped and put in the refrigerator, which can be carried with you.