When curing bacon, the ratio of bacon and salt is 500:25, and the condiments are evenly spread on the meat during curing. The general curing time for bacon is 5 to 7 days, and the curing process also requires daily turning. Cured bacon in the sun for air-drying drying 15 to 20 days, you can put into the refrigerator freezer to save, eat as you take.

The ratio of meat to salt in curing bacon is generally 500:25, that is, 25g of salt for one catty of meat, and you need to rub the salt evenly on the meat when curing. If too much salt will be salty, too little salt will not be flavorful, curing bacon can also add some other ingredients, such as star anise, ginger and so on.

If the salt is accidentally sprinkled too much during the curing process, you can shake off the excess meat and then wash it in water, and then reapply the salt after cleaning. The general bacon curing time is 5 to 7 days, the specific time depends on the temperature at the time. In the curing of bacon, but also to turn every day, this is in order to be able to better flavor.

The cured bacon needs to be dried under the sun for 15 to 20 days, and the dried meat can be placed in the refrigerator freezer for preservation, and the preservation time can be up to one year. When you need to eat it, take it out to soak and wash it, then you can cook and eat it.