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

Ingredients: 8 kg of pork belly, 300 g of coarse salt, 50 pieces of pepper, 4 pieces of star anise, 3 pieces of cinnamon, 3 pieces of fragrant leaves, 3 tablespoons of white wine and 0/0 pieces of ginger/kloc.

1 Prepare the marinade in advance.

2. Add coarse salt and cinnamon star anise to another pot and stir-fry the faint fragrance first.

3. After the fragrance comes out, add pepper, fragrant leaves and ginger slices.

4. Don't wash the pork belly, wipe it with high-alcohol liquor, which can remove the odor and sterilize it.

5. The fried Huai salt can be used when it is cold.

6. Touch more with the front and back of Huai salt and press hard.

7. You can add more pork belly with good salt to it.

8, conditional can be pressed with a heavy object, so that the marinated meat will be hard, marinated for 5 days, and turned every two days to taste.

9. After the salted meat is air-dried for 5 days, it will be air-dried for 7 ~10 days after the knife is changed into smaller pieces.