Bacon is generally cured at a ratio of one catty of meat to one or two salt, 10 pounds of fresh meat is recommended to put 10 two salt.

Bacon curing steps:

Cutting, curing: cut the meat into long 30 cm, 3 to 5 cm wide strip, with a bamboo skewer to tie some small eyes, after frying and drying to warm peppercorns and salt for rubbing, rubbing into the ceramic pot, skin down meat up, layer by layer yards, the top layer of the pressure with heavy objects. Every 2 days turn over 1 time, pickling 10 days, changed to turn over 1 time a day, and then pickling 4 to 5 days, take out, put on a rope, hanging ventilation place to dry until half dry.

Smoking: put sawdust in a big iron pot, on the grate, put the dried meat on it, cover the pot with a lid, and then burn the fire. When the sawdust heated smoke cease fire, the meat smoked on the yellow, its moisture has dried that is.

Steaming, slicing: put the good bacon into warm water to soak soft, scrape off the yellow surface, and use a soft brush to remove the dust on the meat, and then washed with warm water, into the container, on the drawer with a high fire boiling water steam for about 1 hour. The next drawer to cool, sliced and served on a plate.