Zhangjiajie has a habit of smoking bacon in the next year. Near the end of every year, people will kill pigs and use their meat, head and foot to make bacon. First cut the meats into strips which are about five or six catties weight. Then add salt and spices, put them meats into a big vat (don’t wash them) and pickle them about four to six days. In order to make the meat sauce evenly, people will turn the meat every one or two days. People will hang the meats on beams or burner high and use smoke and fire slowly dry until the salt and spices dip into the meat.
The bacon that is smoked well can be preserved for more than half a year. Smoked bacon must pay attention to methods. Bacon can not use emergency fire, which can make the meat go bad. The time of smoking is neither short nor long; otherwise it will directly affect the taste. Before using bacon to cook, people should wash, boiled, steamed and slice. The bacon not only can directly dip with sour and spicy food, but also can be added seasoning to stir fry, its flavor is unique.