Pork tenderloin with skin 5 kg salt 80 g

A small piece of ginger with 50-70ML of high-alcohol liquor

The practice of northern bacon

Step 1

First of all, the bought tenderloin is cut vertically (in order to get its length, the horizontal cut is too short to hang up and dry) and cut into large pieces with a thickness of 4-5 cm!

Step 2

80g of edible salt, put into a waterless and oil-free frying pan, and fry until golden brown.

Step 3

For high-alcohol liquor, I usually use Erguotou, and 56 degrees will do!

Step 4

Sprinkle the fried edible salt evenly on both sides of each piece of meat! Layer by layer in a clean pot and leave it for 2 to 3 hours to allow the salt to be fully absorbed! If you like to eat something not too salty, you can put less salt! But it can't be too little. Generally, I put 60-70 grams of salt in 5 Jin of meat! )

Step 5

After 3 hours, pour the prepared high-alcohol liquor. At this time, you can add a little ginger together! Stir evenly! (Ginger can be omitted, this step was added by myself! )

Step 6

Cover the basin with a clean panel or plastic wrap, but leave some gaps! Keep in the shade 15-24 hours or so!

Step 7

Then hang it in the shade until the bacon becomes 70% dry and you can eat it!