Generally it is air-dried for about 7-30 days.

Generally hang the meat in a ventilated place where the sun doesn't shine, in the shade, and dry it naturally, and you can eat it in a month or so. In the fall and winter, you can hang the meat directly in the yard or on a ventilated balcony, and it can be dried out in a week, because the weather in winter is colder, and the winds are stronger, so the meat dries out more quickly.

Air-dried meat is a very distinctive and common Northwest food. At the end of each year, when the temperature is below freezing, Tibetans and herders on the grasslands cut the meat into small strips and hang them in the shade to let them dry naturally, so that they can be eaten in February or March of the following year. After air-drying, the meat is crispy and has a unique flavor.

I, air-dried bacon curing method.

Materials: pork, salt, soy sauce, sugar, white wine, pepper.

1, first of all, according to a catty of meat 15-20 grams of salt to prepare, frying pan on the fire to heat, and then the pepper and salt together into the pan to fry, frying hot and then remove.

2, cut the pork into long strips and put it into a pot. Spread the salt evenly over the meat, then put a cotton string on one end of the meat and hang it in a cool, ventilated place to dry for about two to three hours until the surface becomes dry.

3, the meat surface becomes dry after taking down into the basin, pour in soy sauce, sugar, white wine, coated evenly after marinating on about ten hours of time, in the middle of every period of time will be the meat turn a little.

4, marinade time to the meat hanging to the shade of the air-drying on the time of 1 day, time to take down again with the same method of marinade on the dozen hours, and again hanging to the shade of the air-drying for 3 days or so, until dry and hard to be.