Bacon refers to the processed products made by curing meat and baking it (or exposing it to the sun). Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (65438+February), so it was called bacon. Raw material formula: pork ribs 100 kg sugar, 4 kg sodium nitrate, 0. 1 kg soy sauce, 4 kg refined salt, 2 kg sorghum wine, 2 kg production method 1. Selection and repair of raw meat: fresh pork ribs are selected, boneless, cut into strips with a width of about 2 cm and a length of about 40 cm, and tied with a small hole at the upper end for convenient pickling and hanging by a rope. Wash the oil slick off the surface with warm water and drain it. 2. Pickling: soak the ribs in the evenly mixed ingredients, marinate for 6-8 hours, take them out and hang them on a bamboo pole. 3. Baking: the bacon is hung in a curing barn and heated with charcoal fire at 50 ~ 55℃. The wooden frame of the drying room is divided into upper, middle and lower layers. If all the meat strips in the drying room are pickled on the same day, change the position up and down, left and right every few hours to prevent scorching. After about two days of baking, the sliced meat became the finished bacon. If you don't need charcoal fire, you can expose yourself to the sun during the day, move indoors at night, and expose yourself continuously until the surface is oily.