Pickling method of air-dried bacon:
1, firstly, prepare according to the dosage of 1 catty of meat15-20g of salt, put the wok on the fire and heat it, then put the pepper and salt in the wok and fry it, and then take it out.
2. Cut the pork into long strips and put them in the basin. Spread the fried salt evenly on the meat, then put a cotton rope on one end of the meat and hang it in a cool and ventilated place for about two or three hours until the surface becomes dry.
3. After the surface of the meat becomes dry, take it off and put it into a basin. Pour in soy sauce, sugar and white wine. After evenly spreading, marinate it for about ten hours, and turn the meat every once in a while.
4. It's time to hang the meat in the shade and air-dry it 1 day. It's time to take it down again and marinate it in the same way for more than ten hours, and then hang it in the shade and air-dry it for about 3 days until it is dry and hard.