Homemade smoked bacon recipe

Faced with so many delicious foods on the market now, I know that many people cannot resist the temptation, but there are many foods that are not clean. In this case, we can actually learn to cook at home. Let me first demonstrate to you how to make homemade smoked bacon.

1. Wash the pork belly and chicken legs, drain or dry them with kitchen paper. Crush the rock sugar first, put all the ingredients and seasonings into a large bowl and mix them evenly, put the meat in and marinate for 24-48 hours, turning it three to four times in the middle for a more even marinating

2. Wipe off the spices on the marinated meat, tie it up and hang it in a ventilated place to expose it to wind and sun, but of course away from rain, for about 15 days. When the meat is hard to the core and oily on the surface, it is ready to be removed. If you don’t want the smoky flavor, stop here and cut into small pieces and store in the refrigerator. I like the smoked flavor. Keep going.

3. Put a layer of tin foil on the wok, add ginger, garlic, tea, rice, and sugar, mix evenly, place a steaming rack on it, put the dried bacon on the steaming rack, turn on medium-low heat, and when it starts to smoke, turn down the heat, cover the pot, and smoke for about 20 minutes. When I opened it, it was already oozing with oil. After cooling thoroughly, pack and store in the freezer

The editor believes that after reading the above introduction to homemade smoked bacon, you will definitely gain something. Everyone must follow the steps above and go to the kitchen to make it.