Smoked Chinese Bacon | 自制烟熏腊肉

In winter time, many Chinese would make LA ROU (腊肉), Chinese bacon and XIANG CHANG (香肠) Chinese Sausage (   • 海外成都老哥和您分享做香肠 (川味麻辣和川味五香) | Making Ch...  ) in preparation of holidays like New Year. So LA ROU's LA (腊) mean cold month, not spicy.

We are making the kind that requires salt curing, air dry and smoke process, YAN XUN LA ROU (烟熏腊肉), the smoked Chinese Bacon. It take about 14-17 days depending on the weather and the thickness of the meat.

在家做腊肉其实并不难，整个需要2-3周时间。真正制作的时间不多，因为大多为等待腌制和风干的时间。

In the video, I have 6 strips of pork belly (8 lb/3.5kg)
I was using 2 cups of salt, you may only need 1.5 cups. High proof liquor like 100+ proof vodka
For spices, you may not find all of them but try to get as much as you can.
1/2 cup Sichuan peppercorn （花椒）
3-4 bay leaves （香叶）
4-5 star anise （八角）
1 large Chinese cinnamon stick (桂皮）
1 Tsaoko without the pit (草果去核)
沙姜 2-3片
白芷 5-7 小片
白寇 5-7 颗

Stove top indoor smoke box （室内用炉头烟熏盒） https://amzn.to/36O9eJf

#腊肉 #烟熏腊肉 #Chinesebacon