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1
Cut the pork into 2~3 cm slices.
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2
Put the slices into a thick plastic bag, and season thoroughly with the salt and pepper mix.
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3
Massage the meat around in the bag to thoroughly rub the seasoning in.
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4
The flavour will turn out best if there is plenty of salt and pepper.
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5
Here is the salt and pepper seasoning I used.
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6
It has course ground black pepper and garlic flakes.
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7
You can use any seasoning you prefer.
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8
Put the meat in the refrigerator for 1~2 days.
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9
Line a wok with some aluminum foil.
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10
Put a handful of wood chips on top of the foil.
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11
Cover the wood chips with a round mesh screen.
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12
Rinse off the pork slices, and wipe the water away thoroughly with a tea towel.
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13
Line the pork up on the mesh rack.
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14
Heat the wok on high heat.
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15
When the wood begins to smoke, drop the heat to low, and cover the top of the wok with aluminum foil.
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16
If the meat is 2 cm thick, smoke for 20~30 minutes.
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17
If it is 3 cm thick, smoke for 30~40 minutes.
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18
Once the meat has smoked, turn off the heat and leave it to cook in the residual heat for about 1 hour.
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19
If the meat has turned the color shown in the photo, you are OK. Let the meat rest overnight to remove any acrid taste left by the smoke.
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20
Slice the bacon to your desired thickness.
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21
Today I made bacon and egg.
