1. After the bacon is marinated, drying is the key. Hang the bacon in a well-ventilated and sunny place to dry. Pay attention to turning it so that the sunlight can evenly shine on the bacon. Generally, in about 10 days, a little oil will seep out from the skin and fat parts of the meat. It is white and light pink, and the lean part is dark red, otherwise it needs to be dried.

2. Salting method of bacon

Ingredients: 2.5 kilograms of pork belly, 0.5 kilograms of salt, and 10 grams of Sichuan peppercorns.

Method

1. Put salt and pepper into the pot and stir-fry until fragrant.

2. Cut the meat into pieces of about 0.5 kg, rub the surface of the meat with hot pepper and salt, then put the meat in a clean small vat, and sprinkle the remaining pepper and salt on it. Press the meat surface with a clean heavy object to cover the mouth of the jar.

3. After marinating for 3 to 4 days, turn the meat upside down and press it with heavy objects. After marinating for 4 to 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move it to a clean jar for storage. Sprinkle a layer of fine salt on the meat surface, cover it, and take it away for later use.

Notes

1. Do not wash the meat after buying it, as it will easily deteriorate if it is stained with raw water. It is best to let the surface of the meat dry before marinating.

2. Because the rib meat is alternately fat and lean, the marinated meat is very tender. If you are afraid of oil, you can also use sandwich meat or leg meat to marinate, but it doesn't taste as good as rib meat.

3. It’s up to you to decide how much pepper and salt you use. The more pepper and salt you use, the saltier it will be. If you don’t want it to be too salty, just rub a thin layer on it.

4. Do not use stainless steel or aluminum products for containers. It's best to use a bowl or a vat, and there's no place to buy it now. Just use a ceramic pot, or you can also use a natural material container such as an enamel pot.