Bacon is stored for a long time, usually more than half a year! Specific practices are as follows:

1. Segmentation: Divide the pork belly into 3-4CM thick strips with at least pork belly.

Second, pickling, if you cook it yourself, you can add some common seasonings, such as salt 3%, sugar 1%, monosodium glutamate 0.02%, cooking wine 1%, pickling time 3-4 days, pickling temperature below 16 degrees, and put it in an air-conditioned room!

Third, baking, smoking, if there is no condition, you can dry it in the sun, usually 2 days, and smoke it with straw, chaff, sugar and rice after drying, usually about 20 hours!