Bacon does not need to be cleaned after curing, and can be dried directly. Bacon can be dried in about 3-7 days. If you like the taste, you can marinate it for a few more days, but the bacon needs to be marinated for 7 days from winter to the future to dry. Turn it once a day, take it out and hang it on the balcony, and then store it for about 20 days.

Bacon mainly includes a kind of raw meat product made from livestock and poultry meat or its edible viscera, supplemented by salt, nitrate or nitrite in sauce, sugar or spices. After finishing raw materials, pickling or crushing sauce, cleaning and shaping, air drying or drying. Its main features are tender meat, clear red and white color, salty and fresh taste, unique flavor and easy to carry and store.

Bacon practice: Wash the pork, cut it into strips one inch thick, five inches thick or seven inches thick, drain the water, add appropriate amount of fine salt, soy sauce, vinegar, chicken essence and monosodium glutamate, mix well and leave it for seven days. Turn it once a day. Take it out and hang it on the balcony, and then store it in the wind for about 20 days.

Storage method of bacon: put it into strips with fresh-keeping bags and freeze it in the freezer. Cut frozen meat slices into small pieces or steam or stir-fry vegetarian dishes. Or cut the meat strips into small pieces one inch square. Put the wok on fire, pour in vegetable oil, add 30 ~ 50g of Liuyang Douchi and 5g of ginger, cut into powder, stir-fry until it is 80% cooked, turn off the fire, add a proper amount of Chili powder, mix well, let it cool, put it in a jar, and seal the jar.