10 pounds of meat requires 200g of salt, not a packet of salt. The general ratio is about 2 taels of salt for 1 kilogram of meat. When applying salt, try to spread it evenly. It can be based on personal taste. If the taste is strong, you can add more. A pack of salt weighs about 500g, and 200g of salt is enough for ten pounds of meat.

How to make marinated meat

Cut the fresh pork into long strips, and rub salt and pepper evenly on the meat.

Then put the meat into the marinating container, press it tightly with your hands and close the lid to seal. 24 hours after the first salting, when the bacon oozes blood, apply salt again...

After salting, change the meat up and down every 2-3 days, about 10 days. Marinating is complete.