Preparation of cured bacon

Before curing bacon, it is necessary to prepare 5 kg of fresh pork belly, 20 g of edible salt 1 kg and pepper.

Specific steps of curing bacon

1, put the prepared edible salt and pepper together, then fry in the pot, turn off the heat until you smell a faint fragrance, and then take it out.

2. Cut the prepared fresh pork belly into pieces of about 500 grams with a knife, and then spread it on the surface with fried salt and pepper.

3. Rub hard with your hands after wiping, then put the meat in a clean small jar, and then sprinkle all the remaining salt on the meat. When finished, put a clean weight on the meat and cover it.

4. After five days of curing, turn the meat over, press it with heavy objects, then cure it for five days, take it out after curing, and hang the meat in a cool and ventilated place to dry.

5. Take the jerky down and store it in a clean and dry cylinder. When you put it in, sprinkle less salt on the meat surface, then cover the cylinder head and take it whenever you want. ?