2. marinade: the seasoning mix, and meat billet mix evenly, into the jar marinade 5 to 7 days, large meat, time should be extended, and continuous turning the jar, so that the salt juice penetrate the deep muscle. Out of the tank after the meat strip billet washed, threaded rope knot buckle, hanging on a bamboo pole drip dry juice, dry to remove moisture.
3. Drying: the meat billet placed in the sun, the evening into the kang baking or sent to the drying cabinet, dehydration and drying, drying room temperature of 40 to 50 ℃, it takes about 30 hours to dry and hard, out of the kang chilled into. Finished rate of 45% to 50%.
4. Packaging, storage: cardboard boxes, wooden boxes or bamboo baskets for the outer packaging, the inner packaging with moisture-proof paper, wrapped and bundled, placed in a ventilated dry place.