Marinate with salt for about 3 hours. If it is cured pork, it is best to choose pork belly with fat and thin, and the soup will be more fragrant. Zanthoxylum bungeanum and star anise should be put in a container with salt, so that the bacon will have a special taste. The season for making bacon and sausage should be around 10 degrees Celsius. It takes about 0.75 Jin of salt to make bacon and pork.

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From winter to the future, cured meat needs to be cured for 7 days and then dried. Bacon can be preserved in the twelfth lunar month (around January in the solar calendar) every year. When pickling, don't wash the meat with water, remove all the bones, cut it into strips of about 2 kg, smear all the surface of the meat with salt, and then put it in containers in layers, and sprinkle some salt on each layer when putting it (if you want to taste good and increase the flavor, you can add some pepper, liquor and ginger when pickling);

Finally, tie the container tightly. After a week, turn over the meat, sprinkle some salt on the surface, and then take it out and hang it on the balcony 14 days. This kind of bacon can be preserved for a long time.