As the salt for curing bacon, it is best to use coarse natural sea salt, which is rich in minerals and large in particles, and the cured meat is particularly fragrant. Generally, the amount of salt used is 10 kg, and 8 meat is about 1 kg. To sprinkle salt evenly on the meat, it is best to rub it vigorously when sprinkling salt. Then put it into a pottery or ceramic container, then cover it and marinate for 7 days. If you are diligent enough, you can turn the jar once in the middle and swap the positions of the upper and lower meat.