I still prefer to eat bacon, especially in winter. I can make some bacon and eat it all year round. I prefer fried bacon with pepper.

1

Select the pork belly of local pigs and cut it into long strips.

2

Drain the water after cleaning (you can use kitchen paper towels to absorb the water)

three

Prepare, chicken essence, soy sauce, Fenjiu, sugar, then grind ginger into ginger juice, and adjust all the materials into marinade.

four

Take a piece of pork belly, soak it in the marinade, and gently massage it with your hands to make it more delicious.

five

Put the soaked pork belly into a crock.

six

Pour the remaining gravy into a crock and gently press it with your hands to make the meat marinate more evenly.

seven

Cover it and store it in the refrigerator. (Curing for 48 hours)

eight

Take the salted pork belly skewers out of the refrigerator, put them on stainless steel hooks and hang them on the roof. Try to dry in the sun in all directions.

nine

In our south, if it is a rainy southerly wind, the weather will be very wet. In order to prevent the bacon from going bad, we can hang the bacon indoors, spread a newspaper or a kitchen towel under the bacon and suck up the dripping oil. Then turn on the small heating stove, turn on the minimum gear, press the swing key at the same time, and bake in the direction of hanging bacon. Pay attention to the distance and height between the heating stove and bacon.

10

If the weather is fine, skip the previous step. Hang the sausage directly in the outdoor ventilated place to dry until it is dry.

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The next step is to pack bacon. Bacon packed in vacuum is easier to store. It's decent to give someone away. Let's do it together!