Put 37.5 grams of salt in 1 pound of meat

When curing bacon, the amount of salt used generally does not exceed 15% to 18%, that is to say , according to the dosage principle of "light at both ends and heavy in the middle". Use 7.5-9 kilograms of salt for every 100 kilograms of fresh meat, and it must be added in three times.

Ingredients: 8 pounds of pork belly, 300 grams of coarse salt, 50 peppercorns, 4 star anise, 3 pieces of cinnamon, 3 bay leaves, 3 spoons of white wine, 10 slices of ginger

1. Prepare the marinade in advance.

2. In another pot, add coarse salt, cinnamon and star anise and stir-fry until a light aroma develops.

3. After the aroma comes out, add pepper, bay leaves and ginger slices.

4. Do not wash the pork belly, but rub it with high-quality liquor. This can remove the odor and also sterilize it.

5. Pour the fried Huai salt into a plate and wait until it cools before using.

6. Touch the front and back of Huaiyan salt more and press harder.

7. Place the salted pork belly towards the middle and add more appropriately.

8. If possible, you can press it with a heavy object so that the marinated meat will be hard. Marinate it for 5 days and turn it every two days so that it can taste better.

9. After the marinated meat is air-dried for 5 days, cut it into smaller pieces and continue to air-dry for 7 to 10 days.