100g pork put 1g salt curing, the following is the specific method of curing bacon.

Main ingredient: 1500g of front leg meat?

Accessories: 15g of salt, 10g of sugar, 30g of soy sauce, 20g of dark soy sauce, 10g of white wine, peppercorns in moderation, and dashi in moderation

Steps:

1. Wash the pork and control the water

2. Slice the pork into strips of 2-3 fingers wide, rub a little salt on it and put it in the ventilated place to dry for 2 hours.

3. Combine all ingredients in a bowl and whisk together the sugar and salt.

4. Place the meat in a bowl, pour in the marinade and marinate in the refrigerator for 2 to 3 days, turning twice a day.

5. Hang the marinated meat in a cool, ventilated place for 5 to 6 days

6. Until the meat is a little oily, the meat can be taken down and frozen.