2. Change the boneless pork into strips with a width of 6-15cm and a length of 20--40CM, and stick small holes in the meat with a bamboo skewer to make it tasty.
3. Stir-fry the pepper in a pot, add salt and pour it out. When the fried seasoning is not hot, knead it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, and put it in a cool place. Turn it once a day and marinate it for about ten days.
4. Take out the cured pork, put a rope through one end and hang it in a ventilated place, and dry it until it is half dry.
5. Use a large iron pot or iron drum, put cypress sawdust or cypress branches and leaves, and put an iron row on it to keep a distance from the sawdust. Otherwise, the meat will burn, usually about 8-10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, smoke and color the meat, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days, and the bacon is made.
6. When curing meat, the time should be accurate. It takes about 10 days in winter and about 5 days in summer.