1. Cured bacon after the winter solstice needs to be marinated for 7 days and then dried.

2. Bacon can be cured during the twelfth lunar month of each year. When marinating, do not wash the meat with water, remove all the bones, cut it into long strips of about 2 pounds, rub all the surface of the meat with salt, then put it into containers in layers, and sprinkle some more on each layer. Salt (if you want to have a good taste and increase the aroma, you can add some peppercorns, white wine, and ginger when pickling); finally, tie the mouth of the container tightly.

3. Turn the meat over once a week, sprinkle some salt on the surface, and hang it on the balcony to dry after fourteen days. This kind of bacon can be kept for a long time.

4. Hang the marinated pork belly strips in a ventilated and sunny place until oil comes out. Generally, a week is best. When drying, pay attention to hanging it under the sun during the day and bringing it indoors at night to prevent cold dew at night, which will affect the taste.

5. There are only 40 days after the winter solstice and before the beginning of spring that are suitable for making bacon. If the processing time is early, the temperature is not low enough; if the temperature starts to rise later, the cured bacon will not be easy to store and the quality will be difficult to guarantee. The weather for drying bacon is very particular. The temperature should be around 10 degrees Celsius, with both sunshine and wind. The best taste will be after 15 to 20 days of drying.

6. During the drying process of bacon, the volatile base nitrogen content gradually increases, which means that the protein of bacon is prone to decomposition during the drying process. In addition, during the drying process, the peroxide value will gradually increase with the extension of the drying time, especially on the 4th to 10th day of drying, the rising trend of the peroxide value is the most significant. In order to maintain the quality, nutritional value and edible value of bacon, after drying for a certain period of time, it should be refrigerated or eaten as soon as possible. This can not only maintain the taste of bacon and prevent further decomposition of bacon protein, but also avoid the corresponding reduction in edible value and deterioration. Never eat bacon.