1. cured bacon preferred meat, other such as thigh meat can also be, buy meat when you want the boss to cut the meat into 1 inch wide, about 7 inches long strip of meat; cut too thick and too long are proportional to the curing of the flavor and operation; but also in each piece of meat at one end of the skin poke a mouth, which is conducive to wear a rope to hang up to dry.
2. We prepare about 300 grams of salt poured into the pan and stir-fried out of the heat, and then add 5 grams of star anise, 3 grams of sand nuts, 3 grams of cinnamon, 1 gram of peppercorns, stir-frying over a small fire out of the spices of the aroma of the flame that is turned off and cooled to be used. Here 10 pounds of pork about 150 grams of salt, you can properly fry a little more, but wipe the salt is still in accordance with the amount of meat to join, excess salt do not add.
3. Prepare a little more than 52 degrees of high white wine, pork all over the body of the white wine, so that is in order to sterilize and disinfect aroma, need to pay attention to is the pork bought must not wash, or marinated when it is very easy to corruption, and watery is very bad operation.
4. Then the fried salt evenly coated in pork, to every place to smear, and then wipe the salt of pork into a clean basin or altar without water or oil, the rest of the spices also added to it, but the excess salt must not be poured in; and then covered with a lid marinated for about 3 days.
5. curing process every day to the bottom of the meat and the top of the meat to switch positions to continue to marinate, marinate with a rope from the poked holes in the tie, with a handheld pork into the 90 degrees of hot water for 5 seconds, so that the bacon will not be too salty and the color will be better looking; hot after the pork hanging in the outdoor drying for 10 days or so can be eaten.
10 pounds of pork, 300 grams of salt (10 pounds of meat to 150 grams of salt enough), 5 grams of star anise, 3 grams of sand nuts, 3 grams of cinnamon, 1 gram of pepper, a high degree of white wine.
Cured bacon is best chosen before and after the winter solstice, the average temperature is less than 10 degrees conducive to the curing of bacon does not deteriorate; bacon is best to choose the five-flower meat and thighs to curing. Cured bacon is best not to wash the pork in advance, otherwise the curing time is very easy to corruption and deterioration; you can smear a little high white wine to enhance the aroma of disinfection. 10 pounds of pork to add 150 grams of salt is enough, the excess salt should not be added to it. Cured bacon with 90 degrees of warm water scalding a hot, can prevent bacon too salty.