Curing bacon a catty of meat put 25g of salt (that is, half a pair of salt) or so is more appropriate, ten pounds of meat is half a catty of salt. And, the salt should be evenly rubbed on the meat, because the curing process of bacon is longer, put less salt, the meat will be easy to spoil, put too much will be too salty, it will not be delicious, so the proportion of control is very critical.

Cured bacon (home) generally use soy sauce and soy sauce instead of salt, the specific method is as follows:

3 kg of pork, 50 ml of soy sauce, 60 ml of soy sauce, 30 ml of white wine, 20 grams of rock sugar, 2 anise, a handful of peppercorns.

1, go to the market to buy fresh pork washed and cut into pieces to dry.

2, ready to seasoning.

3, all poured into the basin, friction for a few moments to cover the lid, need to marinate for three days.

4, this is the marinade two days after the meat effect.

5, cured to the color shown in the picture can be ready to air dry bacon.

6, air-dried bacon effect after 5 days.