1. Main ingredient: a hyena. (net weight 1000 grams), 350 grams of refined salt, 100 grams of scallions, 200 grams of ginger, 100 grams of sorghum wine, 100 grams of five spices, about 13 jin of smoked materials, and 1 portion of dry oil plate.
2. Smoked materials: 2500g for cypress branches and 2500g for orange branches, 500g for peanut shells, 25g for orange shells and 500g for spades.
3. Five spices: 15g for Chennai, star anise, grass fruit and cinnamon respectively, 10g for amomum villosum, cloves and fragrant leaves respectively. Grind all spices into flour and mix well.
4. Open the abdomen enough to remove the internal frying, and cut the cut in the abdomen, but be careful not to cut the skin.
5. Stir the salt, green onion, garlic, high wine and five spices evenly, evenly smear them on the whole body of dog meat, inside and outside, and marinate for 3-5 days.
6. Then take out the cured dog meat, drain the water, put the dog skin down on the chopping board, take the nanmu stick to form a fork, and support it between the front and rear legs of the dog, so that the dog's limbs become stress points.
7. After the dog meat is forked, the next step is to smoke and roast it. Put the smoking material into the fuming furnace and light it. Place the dog meat 30cm away from the fire. Use a dark fire to smoke the inside and surface of the dog meat for about 5 hours, and then take it out to cool.
8. If you don't like the smell of smoke, you can hang the cured dog meat in the sun and let it dry naturally, but it takes longer. It usually takes about 8-10 days, and the time required is even longer in bad weather.
9. Generally, cured dog meat is finished after it is smoked or dried.