Salt is the first of all flavors, but too little salt in cured bacon is easy to deteriorate, and too much salt in cured bacon is easy to be salty. I suggest that you marinate the bacon, and put about12g of salt in a catty of pork. If your taste is biased, don't exceed15g of salt in a catty of pork. If you add soy sauce seasonings such as soy sauce and soy sauce when pickling, then the salt should be reduced accordingly.

In the process of curing bacon, don't take it out directly to dry, but it is best to cure bacon for three days, that is, 72 hours, and the process can be turned for 2~3 times so that bacon can be fully cured. You can take it out to dry in three days. You also need to pay attention to drying. You can't directly expose the bacon in the sun. It's best to put it in a cool and ventilated place. It's natural to dry 12 days. It's dry when you touch it with your hands, and the fat begins to drip.

Precautions for making bacon:

1, curing process: When curing bacon, salt, sugar, spices, etc. need to be evenly coated on the meat, and the curing time is generally 3-5 days, during which the meat should be turned to make it fully cured.

2. Drying process: After curing, the bacon should be hung in a ventilated place to dry, avoiding direct sunlight. The drying time is usually1-2 months.

3. Storage method: Bacon should be stored in a dry and ventilated place to avoid moisture and mildew.

4, cooking skills: bacon needs to be cleaned before cooking, cut into thin slices or blocks, can be steamed, boiled, fried, roasted and other ways to cook.

5, pay attention to the shelf life: the shelf life of bacon is generally 3-6 months, and it is not suitable for eating after expiration.

6. Shopping skills: When buying bacon, choose products with neat appearance, uniform color and no odor.

7. Safety and hygiene: Pay attention to hygiene in the process of making bacon to avoid cross-contamination and bacterial growth.

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