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1
First make a large portion of spice salt. You won’t actually use so much. Just apply a layer on the surface of the meat. The spice salt can be stored for a long time, so if you want to make it Just make a little more for later use. First put the spices and sea salt into the pot and stir-fry over low heat until fragrant. -
2
Pour the fried spices into a crushing cup and beat into spice salt. -
3
Use kitchen paper to absorb the moisture on the surface of the meat. Then, evenly apply a layer of spice salt on the surface of the meat. Place a small drain rack in the crisper and put it in the refrigerator. When marinating, make sure the crisper box is clean, free of water and oil, so that the water from the marinated meat will drip to the bottom of the box and will not stick to the meat, which is more convenient. If there is no drain rack, it doesn't matter. Just put the meat directly in the crisper, marinate it for one day and drain out the water the next day. Use kitchen paper to absorb the water on the surface of the meat, and add a little spice salt where the meat is wet. . -
4
After the meat is marinated for 3 days, take it out, use kitchen paper to absorb the moisture on the surface, and sprinkle some of your favorite herbs. I used rosemary for one piece and thyme for the other. 2 flavors. -
5
Wrap two pieces of meat sprinkled with herbs in 2-3 layers of kitchen paper, put them in a sealed bag, and refrigerate them for 3-4 days. Remember to observe it in the middle and replace it in time if the kitchen paper gets wet. -
6
Take a pot with a thicker bottom and even heat conduction, cover it with a piece of aluminum foil, put a small green tea bag, such as Lipton green tea bag, tear open the small bag and pour the tea leaves on the foil On the paper, put brown sugar, 10 grams of tea leaves, 30 grams of brown sugar, and put a rack on the aluminum foil paper, ready to start smoking bacon. -
7
Take the meat out of the refrigerator, remove the kitchen paper, put it on a small rack, cover the pot, turn on medium heat first, when you see smoke, turn to low heat and smoke for 50 minutes. After 50 minutes, turn off the heat and let the meat cool naturally, then it is ready. It is best to wrap the smoked meat in aluminum foil and refrigerate it overnight to make it more flavorful. -
8
Smoke the cooled meat, wrap it in aluminum foil and refrigerate overnight. -
9
The meat has been refrigerated overnight and is ready to be cut into pieces -
10
This is thyme flavor, and the meat is light pink -
11
This is rosemary flavor, both herbs taste great -
12
I cut them into small dices and put them in sealed bags. I can sprinkle them at any time when making fried rice or side dishes. They are so fragrant and delicious~ -
13
Put it into sealed bags and store it in the refrigerator. It can be stored for at least 3 months. -
14
If you are too lazy to smoke, you can put it directly into the food dryer at 65 degrees for 4-6 hours. Dry the surface until it is dry to the touch, and the inside should be soft. This is a dried version I made earlier, look at this beautiful cross section. -
15
Slice it into a crisper and refrigerate it. When you want to eat it, take it out and fry it in a little oil. I plan to eat it within 3 days, so I don’t need to freeze it.
Tips
When applying spices and salt to the meat, be sure to apply it thoroughly to prevent the meat from spoiling. Clean up the pickled water in time.