The ratio of bacon to salt is generally 50:9. To marinate bacon, you need to add 0.18 pounds of salt per pound of meat. The specific proportion of bacon and salt in curing bacon is as follows: When curing bacon, the amount of salt generally used does not exceed 15 to 18 percent, that is to say, according to the rule of "light at the ends and heavy in the middle" Dosage principle. Use 7.5-9 kilograms of salt for every 100 kilograms of fresh meat, and it must be added in three times. This method will not make much difference, and just pay attention to storage.

How to make salted bacon:

Let the boss cut the meat into strips and dig a hole. 10 pounds of meat and 7 ounces of salt. This is the recipe.

Wear gloves and be careful not to touch the raw water as this will damage the meat. Massage the meat with salt until it is almost done. Apply a layer of salt and put it in the basin. Finally, put a heavy object on it and turn it over every three days to turn the meat underneath. The above would otherwise be marinated unevenly for 14 days so that it can be hung out in the sun until it dries and becomes oily.