1, first wipe the pork clean, hang it up to dry, do not expose to the sun, so as not to dry out the surface to affect the taste, and then the proportion of salt, pepper into a clean pot, do not add oil to open a small fire for a few minutes to fry, the salt is some slightly yellowed on it, sheng out and let it cool.

2, pork after drying, put into a dry basin, pour some high white wine, to pork every place massage again, and then to pork every place to smear salt and pepper, it is best to massage for a while wipe evenly.

3, are dealt with, to the surface of the pork covered with a weight, pay attention to this weight do not get wet.

4, marinated for a day, take the weight away, the bottom of the pork turned over to the top, to the pork to switch the order, so that once a day turning, you can make each piece of pork each part of an even pickle in place, so that do out of the flavor uniformity, but also will not pickle stink.

5, pickled five to seven days later, to the pork on the tie holes on the rope, hanging to dry, has been the surface of the sun dry, that can be taken back and put in a cool place to save. If you want to make the bacon better look, you can put the cured pork in hot water for a while, and then put the sun to dry, if you think it is too much trouble, this step can be omitted directly drying on the good.

Tips:

Some people pickle bacon without wiping the wine, do so although you can, but not wipe the wine is easy to stink or moldy, and wine has a disinfectant and sterilization effect, but also can extend the shelf life of bacon, but also can be antiseptic, so it is recommended to wipe the salt before smearing some wine.

The requirements of the wine should be borne in mind, choose a high concentration of white wine, more than 50 degrees for good, the higher the degree the better the effect, put the wine can also give the meat to increase the aroma, quite good, curing bacon before remembering to buy the wine well.