Authentic Sichuan bacon pickling method

Sichuan bacon is a very famous local delicacy. Many people feel that it is very delicious after eating it, and they also want to pickle some at home, but they don’t know how to pickle Sichuan bacon. In fact, the pickling method of Sichuan bacon is not complicated. I will write down the pickling method of authentic Sichuan bacon in a while, and you can learn it after reading it.

Authentic Sichuan bacon pickling method

Ingredients for Sichuan bacon

When pickling Sichuan bacon, you need to prepare 5 kilograms of pork belly or pork belly, 150 grams of pickling salt, 75-degree high-proof liquor, 50 grams of fine sugar, 10 grams of MSG, 50 peppercorns, and 5 grams of spice powder.

Sichuan bacon pickling steps

1. Cut the prepared fresh meat into long strips, heat the iron pan at home until it is red, then hold the meat with your hands, with the skin facing down, and rub it back and forth on the iron pan. Take it out after the skin is charred.

2. Wash the meat with clean water to remove the moisture on the surface, then mix the white wine and meat together, then mix the salt, MSG, spice powder, pepper and other spices together, evenly apply them on the surface of the meat, then put it into a ceramic container and seal it for marination. The marinating time is seven days, and turn it over every two days.

3. After seven days, take out the marinated meat and hang it in a ventilated place to dry for about four days. Then put the iron pan on the fire, put a piece of tin foil, add bran, cypress leaves, orange peel and peanut shells in it, then put the barbecue on top, put the marinated meat on it, cover it, turn down the heat after smoke comes out, smoke for an hour, and turn off the heat after the meat turns golden brown.

4. After Sichuan bacon is smoked, take it out and store it in a cool place. When eating, wash it, steam it in a pot for half an hour, then take it out, slice it and stir-fry it with other vegetables.