1. Prepare beef.

2. Wash the selected fresh beef and control the moisture.

3. Cut the meat into one-inch wide strips along the grain.

4. Sprinkle salt on the surface of the beef.

5. Knead and mix vigorously.

6. After the salt is evenly distributed, string it up with a rope. Marinate for a whole day, discarding the blood during this period. Be careful not to use too much salt, otherwise the shredded meat will become hard and affect the taste of the finished product.

7. Hang the marinated beef to dry.

8. Dry and smoke.

9. After fumigation, wash with water and dry again for about 20 days. Dry at sunrise and harvest at sunset every day.

10. The delicious bacon is ready.