Home-cured bacon not only has a good texture, but also tastes more delicious. Although some cured fish products are made every winter, the effect of this year’s cured bacon is particularly satisfactory.

Ingredients

1330g pork belly

40g natural salt

1 tsp Sichuan peppercorns

High-quality liquor 2 tablespoons

Steps to make home-cured bacon

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Step 1

Bought pork belly Do not wash with water, use a clean and slightly damp cloth to wipe away the blood stains on the surface, and let it dry in the air vent until it is dry and non-sticky;

Step 2

Pour the salt and pepper into the wok Heat over medium heat until the Sichuan peppercorns are fragrant and the salt is slightly yellow in color. Remove from the heat and leave it until it is not hot. Then take 2/3 of the amount and apply it evenly on the meat and rub it slightly;

Step 3

Prepare a suitable (ceramic or porcelain) marinating container, place the meat in it, pour 1 spoonful of high-strength white wine on it and put a heavy object on it, and place it in a cool place away from the heat source;

Steps 4

After 24 hours, pour away the marinated water, rub the remaining 1/3 pepper salt on the meat, then pour 1 spoon of white wine, put the weight on again and continue marinating. ;

Step 5

The curing can be completed in about 48 hours. String the bacon with ropes and hang it in the air vent to dry in the shade until the meat is slightly hard before cooking or refrigeration. save.