It is difficult to make this kind of bacon by yourself. It's better to kill the grain pigs now. Don't wash the pork after cutting it. Make sure it is dry. There is no standard ratio of 25 kg meat pair 1 kg salt on the salted minced meat. After repeated several times, the meat is completely absorbed in the container for 3~4 days. There will be water in the middle. Then hang it in a ventilated place. It needs smoking. Hang in a ventilated place for 3 days to find sawdust. We used cypress branches in Sichuan. Finally, there is a smoke kiln. Large iron drums with a height of 2 meters and a width of 1 meter or more are used in the city. There are several holes in the bottom of the drum. Then hang the bacon from the hole in the drum. This drum is filled with bricks. Then the sawdust below was smoked. You don't need to put sulfur in your own food. It's best to fry salt in a pan. Twenty grams of octagonal. 15g cinnamon.