2. Wash the whole pork belly and put it in a big pot, and then spread coarse salt evenly on each piece of meat.
3. After the meat strips are marinated, sprinkle a small amount of white sugar, then pour in a proper amount of rice wine, and turn the meat strips up and down to make them absorb various seasonings more evenly.
4. Put a cover on the big basin to prevent the ash from falling and leave it overnight.
5. Prepare a large basin of warm water the next day, soak the meat strips in warm water for a while, put on a rope and hang it in a sunny and ventilated place, and dry it until the meat strips stop dripping.
6. Mix the soy sauce and soy sauce evenly and smear them evenly on the dried meat strips. If you like dark colors, put more soy sauce; if you like light colors, put more soy sauce.
7. Sprinkle spiced powder and knead well, and then hang the meat strips in a sunny and ventilated place. After drying for seven or eight days, the meat strips have been tanned and smelled fragrant.
8. Take the meat home and hang it indoors in a fresh-keeping bag. The fresh-keeping bag doesn't need to be tied tightly, just open the mouth.
9. After the strips are hung indoors for a few days, they will be put outdoors for a few days, which will make the bacon more fragrant.
10, at this time, you can cut the bacon into small pieces, put it in a fresh-keeping bag, tie the bag tightly, and store it in the freezer of the refrigerator. It is very convenient to carry around.
1 1. The key to the flavor of Hakka bacon is rice wine brewed with seasonings. The better the quality of rice wine, the more fragrant the bacon will be. The longer the brewing time, the better. Sealed brewing will not deteriorate for several years. Start brewing rice wine at least one month in advance.
12, it is best to see the sun on the first day of drying bacon, so that the bacon made by this method tastes salty and fragrant.
13. In order to prevent the bacon from going bad, more salt is needed when curing, so the cured bacon must be salty, but it can be stored for a longer time.
14, the dry humidity of bacon can be mastered according to personal taste, and the dry time can be shorter if you don't like it too hard.