How to pickle Hunan bacon?

The bacon in Hunan is very famous and delicious. Many people will never forget it after having eaten it. They also want to pickle some at home. But how should Hunan bacon be pickled? The pickling methods of bacon are not complicated. I will write them down and share them with you later.

How to pickle Hunan bacon?

Ingredients for Hunan bacon

When pickling Hunan bacon, the ingredients are very important. It requires 5 kilograms of pork hind leg meat, preferably pork belly with alternating fat and lean meat, 50 grams of white wine, 150 grams of salt, 25 grams of pepper and 50 grams of sugar, and also an appropriate amount of dried fruit shells and Chinese pine shavings.

Hunan bacon pickling steps

1. Use a knife to remove the hair on the surface of the prepared pork, and then cut them into strips about five centimeters long. Use a bamboo stick to poke some small holes on the surface of the meat.

2. Heat the pot dry, add the peppercorns and fry until hot, then add the salt and fry until hot. Take it out and let it cool down. Rub the fried peppercorns and salt on the surface of the meat, then rub it once with sugar. Then put it in a bowl with the skin facing down and the meat facing up, and press the top layer with a heavy object.

3. After the meat is marinated, turn it over every two days. Take it out after five or six days, wipe off the moisture on its surface with a clean cloth, then string the meat pieces together with a hemp rope, hang them in a high and ventilated area, and dry them until they are half dry.

6. Put the dried meat into the smoking cabinet and smoke it for about three days. Move it once in the middle to allow the smoke to reach all the bacon and turn its surface into golden yellow. Then take it out and hang it in a ventilated place to dry.