No need to wash. Washing will wash away the seasoning on the surface of the meat, affecting the flavor of the meat. Cured bacon before the sun does not need to wash, bacon is generally cured for about 3-7 days can be dried, if you like the flavor focus can be cured for a few more days, but after the winter solstice cured bacon need to be cured for 7 days before drying. Turn it once a day, take it out on the balcony in the sun and wind for about 20 days before storing.

Cured meat is salted with salt, also known as impregnated meat, salt meat, salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Product characteristics: clean appearance, neat knife work, solid muscle, no mucus on the surface, the color of the cut surface is bright red, fat slightly yellow. It has the inherent flavor of salted meat.

Cured meat when the pork should be cut diagonally, pork meat is relatively fine, less sinew, such as horizontal cut, fried and become messy and scattered, such as diagonal cut, you can make it not broken, eat and not stuffed teeth; pork should not be soaked in water for a long time. Cutting fat meat, you can first dip the fat meat in cool water, and then put it on the board, while cutting and sprinkling some cool water, so that cutting labor-saving, fat meat will not slide, and is not easy to stick to the board.

Remove the salt on the cured meat generally use water rinsing method to dissolve, but in fact, with water rinsing and can not achieve the purpose of salt. The correct method is to use salt water to rinse the excess salt on the cured meat. The concentration of salt water should be lower than the concentration of salt water contained in the cured meat, after a few rinsing, the salt on the cured meat gradually dissolved, and then finally washed with fresh salt water can be eaten.