Operating materials: pepper100g, salt 500g, pork belly 500g, liquor10g.

1, pour 500 grams of salt into the pot, then sprinkle with pepper granules, stir-fry in a dry pot with medium and small fire until the fine salt is yellowish or beige, then turn off the fire, screen out the pepper granules with a sieve, and take pepper granules and pepper salt for later use.

2. Fresh pork belly doesn't need cleaning. Cut into long strips, put them in a big basin, drench them evenly with high-concentration liquor, and smear them evenly.

3, according to 500 grams of meat, corresponding to the proportion of 20 grams of pepper and salt, add pickling to ensure that every part of the pork belly can be coated with pepper and salt, and finally sprinkle a proper amount of fried pepper and catch it evenly.

4. Press the bacon with a heavy object and marinate it.

5. Marinate for about 48 hours. Pork belly pieces can be taken out after they are marinated to taste. At one end of the meat, puncture the hole with a sharp object and hang the bacon, and put it in a cool and ventilated place where the sun can't shine directly for 7~ 10 days.

6. The bacon was air-dried for 7~ 10 days. When the weather is fine, you can take the bacon back and cut it into pieces, package it and refrigerate it. The sliced salted bacon is fat and thin, with distinct layers and looks like new meat. Simple home-cooked bacon, fried bacon with garlic seedlings, steamed cabbage with bacon and other home-cooked practices can all bring different tastes, fat but not greasy.