Bacon usually takes more than 20 days to cure. In fact, bacon can be finished in about two days. However, preserved bacon for two days contains more nitrite, and it takes 20 days for this substance to disappear completely, so it should be eaten after 20 days.

Bacon is bacon, which generally refers to a kind of meat that is cured and dried. However, the curing methods in each region are different, so the cured bacon tastes different. Before curing the bacon, stir-fry the salt and pepper in the pot. Then prepare some pork, cut it into small pieces and rub it on the surface of the meat with fried pepper and salt.

Then put the pork in a small clean jar and sprinkle the remaining peppers on the meat noodles. Pay attention to press the surface of the meat with a clean weight to cover the jar mouth. Marinate for about 3~4 days, turn the meat up and down, and then press it with a heavy object. After curing for 4~5 days, take out the meat and hang it in a cool and ventilated place.

After drying, move the meat to a clean jar, sprinkle some fine salt on the surface of the meat and cover it. Wait about 20 days, or a month, and you can take it out and eat it. Pay attention to curing bacon. Don't wash meat when you buy it. It is easy to deteriorate when it is stained with raw water. If it is washed, blow dry the surface of the meat before curing.