There’s a traditional habit in Zhangjiajie, that is the local people will fume the pork with smoke every year. With the end of the year coming, they will kill swines. The meat of body, the head and the pettitoes are all used to make the bacon. Firstly, cut the fresh meat into strips, each weighing about 2.5-3kg. Secondly, rub salt and various spices on the pork and then put the pork in a large cylinder (the meat must not be washed with water) and preserve for 4-6 days. In order to make the meat taste more delicious, they will turn over the meat every two days. After salt and spices have been immersed into the meat, pork will be highly weared on the beams or above the cooking stoves, slowly dried with smoke. Generally, the well-smoked bacon can be stored for more than six months. If it is baked with orange peel, you will see a bright red color in the oil of the bacon without any ash, which looks more attractive.
Smoking the bacon is not an easy task. There are many skills in it. Sometimes, with the same bake room, the same method, and the same fuel, but the smoked bacon may be different. There are some tips for smoking meat. 1. smoking meat can't use fast smoke, or the meat will be sour. 2. the process of smoking meat can neither short nor long, otherwise it will directly affect the taste of the meat. If the time is too short, the taste of bacon will be too light to taste. But if the time is too long, it will be difficult for you to swallow. Bacon must be washed before cooking. Soft boiled, steamed, then sliced. Not only can you eat it directly with sour soup and spicy food, but also can add seasoning to stir-fry it and then it will come out as an unique dish with tempting fragrance.