1, the raw materials are ready.
2. Grab a handful of coarse salt by hand and spread it evenly on the pork. Rub it three times repeatedly.
3. After kneading, lift the meat and shake off the big salt particles, and keep the small salt particles that will stick to the meat and are not easy to shake off, then put the meat neatly in a container and compact it. Cover with a transparent net and marinate at room temperature of 20℃ to 5℃ for 24 hours.
4. After curing, rinse the salty juice on the surface of the meat with a heat of about 40 degrees. This step is very important. (Because the steps can make the salty taste of the meat more uniform inside and outside, and it can also make the meat dry faster) Drain the water after washing.
5. Hang it with an iron hook and put it in a direct sunlight and ventilated place to dry. It only needs to be dried in a direct sunlight and ventilated place for 7 days, and the wax can be finished.
6. Sun until the meat is completely dry and hard, and cut the large piece of meat into two sections, which is convenient for packaging and storage and convenient for feeding in the future.
7. Put it in a sealed bag, put it in the refrigerator and carry it with you.