I am very happy to share with you the method of curing bacon. The production process is very simple. The main raw material of this method of curing bacon is pork belly.

Ingredients:

500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high-strength white wine, 10 pieces of pepper chicken cubes, Half an star anise

Tutorial on how to pickle bacon:

1. There is no need to wash the meat you buy, as cleaning can easily breed bacteria;

2. Add salt Stir-fry;

3. Rub the meat with salt;

4. Pierce a hole at one end of the meat, put on twine and hang the meat to dry, about 3 hours;

5. Put the meat in a basin, first add half a bowl of light soy sauce, and about two spoons of dark soy sauce;

6. Add a spoonful of sugar, about 40 grams of white wine;

7. Mix the seasoning and meat with your hands and marinate for about 12 hours;

8. After 12 hours, hang the meat in a cool place to dry. About 12 hours;

9. After 12 hours, put the meat back into the basin with the seasoning, and rub the meat with the seasoning again;

10. Add the star anise and cinnamon Crush the peppercorns and Sichuan peppercorns with a rolling pin and put them in the meat;

11. Prepare a few vitamin C pills, pound them into powder with a rolling pin and sprinkle them on the meat;

12. Add minced garlic and minced ginger, mix well and then marinate for about 12 hours;

13. After 12 hours, hang the meat in a cool and ventilated place until it dries. It is best to start eating after a week;

I would like to add that the pickling methods vary from place to place. This is just the editor’s little understanding. I hope everyone can share it