Raw materials preparation: 10 pounds of sandwich meat, 150 grams of salt, 4 grams of fragrant leaves, 10 grams of pepper.

Practice of curing bacon:

First step: first of all, prepare a basin, and then sprinkle the bottom of the basin with a small amount of fragrant leaves, pepper and salt, and then put the meat into the basin, and then smear the meat with an appropriate amount of fragrant leaves, pepper and salt on top of the meat until all of the meat is smeared with fragrant leaves, pepper and salt can be.

Step 2: Cover the meat with plastic wrap and press a brick on it to marinate for 3 days. After 3 days, turn the meat in the pot over and put the bottom meat on the top and the top meat on the bottom.

Step 3: Next, marinate the meat for another 4-5 days, and when the time is up, take the meat out, then rinse the marinated meat with water and set aside.

Step 4: Put the cleaned bacon into the sun and expose it to the sun for about 7 days until the bacon is completely dry.

4 points of curing bacon:

1. curing bacon, in addition to salt, you also need to put the leaves and peppercorns of these 2 flavors, because the leaves have a strong ability to increase the aroma, which can make the flavor of bacon at least 3 times higher. And pepper in addition to the role of deodorization and increase the role of flavor, it also has the role of sterilization, so curing bacon, be sure to add more incense leaves and pepper these 2 flavors.

2. curing bacon, buy back the meat does not need to wash, directly wipe the salt curing can be, if the meat will be washed and then cured, there are a large number of bacteria in the raw water, which may lead to cured meat moldy.

3. Bacon cured 3 days, you need to turn the bacon, if not turned, only the bottom of the bacon flavor is strong, and the top layer of bacon flavor is relatively inferior.

4. Cured bacon brining, must look at the weather forecast, if there are 2-3 consecutive days of big sun, you can start brining, if a day of big sun are not, please do not start brining, continue to curing 3-5 days are no problem.

When you are curing bacon, you must keep in mind the 4 points I mentioned, and the dried bacon, you need to put it into the refrigerator in time for freezing, which can prevent the bacon from deteriorating.