How to pickle Sichuan bacon How to pickle Sichuan bacon

Sichuan bacon is very famous throughout the country. It is the most distinctive local delicacy. Bacon has a unique flavor and a long shelf life. Many people like to eat it. However, many people do not know how to make bacon and do not know how to pickle it. In fact, the pickling method of Sichuan bacon is not complicated. I will write down the specific method of pickling it in a while. After reading it, everyone will know how to pickle Sichuan bacon.

How to pickle Sichuan bacon How to pickle Sichuan bacon

Ingredients for Sichuan bacon

When marinating Sichuan bacon, you need to prepare 5 kilograms of pork, 200 grams of refined salt, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of white sugar, and 500 grams of pine and cypress powder.

Specific steps for pickling Sichuan bacon

1. When you pickle Sichuan bacon, it is best to prepare boneless meat. You don’t need to wash it after buying it. Just use a knife to scrape the surface of the meat clean, and then use a knife to cut the meat into strips about ten centimeters wide and forty centimeters long.

2. Use a bamboo stick to poke a few holes in the meat strips, so that the meat can be more flavorful. Put the peppercorns into the pan and stir-fry them. When they are cooked, take them out and crush them into powder to make the five-spice powder.

3. Put the five-spice powder and table salt together, add sugar and cooking wine and mix well. Apply the mixture evenly on the surface of the meat, then put the meat into a ceramic container and marinate, turning it over every day.

4. The meat will be marinated after more than ten days. Take out the marinated meat, string it with a rope, and hang it in a ventilated place to dry. After four or five days, it will be half dry. At this time, prepare a large iron pot, put the pine and cypress powder into the pot, put a large iron rack on it, put the meat on it, then cover the pot, heat from the bottom, and smoke for fifteen minutes. The meat in the pot will turn red. Turn off the heat at this time, take it out after five minutes, and hang the meat in a cool and ventilated place. The homemade Sichuan bacon is ready.