Cooking Steps

1. 

   Step1:The first step is to prepare materials. It's better to choose streaky pork with skin. Cut it into 3-5cm wide strips (if it's too wide and salty, it won't get into the middle of the meat. If it's too narrow, it's easy to cause the meat to be too salty). Don't wash the meat after it's cut. If it's not clean, just scrape the outer layer of the meat with a knife.

2. 

   Step2:The second step - pickling. It's best to use coarse-grained natural sea salt. This salt has many minerals and large particles. The meat marinated is particularly fragrant. You can also use edible salt. The amount of salt used is generally 10 jin of meat to about 8 to 1 jin of salt (evenly spread the salt on the meat. When applying salt, it's better to massage the meat with a little force.) . then put the meat into a pottery or ceramic container (no pottery or porcelain containers. It's OK to use an enamel basin, but not a plastic container.) Finally, cover and marinate for 7 days (turn over the jar once in the middle. Exchange the upper part with the lower part of the meat - place the lower part of the meat face down. Place the upper part of the meat face up.) Environmental temperature has an impact on cured meat products. For families with heating in the north, put the container of cured meat on the balcony or kitchen where there is no heating.

3. 

   Step3:The third step - drying. 7 days later, take out the meat and pierce the skin part at one end of the meat with the tip of a knife. Tie the knot with hemp rope or cotton. Then hang the meat in a sunny and ventilated place. Fully dry for 3 to 5 days. (the climate in the north is dry and the sun is abundant. It can be dried for three days. The air in the south is humid and can be dried for one or two days. In a word, the water in the meat should be dried.) So far, the whole pickling task has been completed.

4. 

   Step4:The fourth step - storage. Bacon has strong antiseptic ability. It can be preserved for a long time. Generally, it can be preserved for 90 days. Usually, it's OK to hang the bacon in a cool and ventilated place at home. But if the urban families don't like it, they can hang the dried bacon in a cool and ventilated place for three or four days, and then put it into containers such as pottery, porcelain or ordinary cartons for storage. (the air in the south is humid. In order to prevent the bacon from mildew and long hair, it can be put out and hung on the balcony to blow the wind in a period of time. The northern climate is dry. In order to prevent the bacon from dehydrating into Bacon stone, it can be packed in plastic bags. Do not agree to store the bacon in the refrigerator. It will seriously affect the flavor of the bacon.)