1. Ingredients: 00 kilograms of fresh pork, 3 kilograms of edible salt, appropriate amount of star anise, appropriate amount of kaempferol, and appropriate amount of pepper.

2. Cut the pork into long strips of about 13 cm. The pork must be freshly slaughtered on the same day; if freshly slaughtered is not enough, it must be spread out to cool for at least 2 hours. The meat must be cold before marinating; if it is hot, it will definitely spoil.

3. Edible salt: Generally use fine salt. The proportion of salt is very important. If it is more, it will be salty; if it is less, it will be bland and easy to spoil. _The essence of the secret recipe is here: 10 pounds of meat, with 3 ounces of salt.

4. Spices: Zanthoxylum bungeanum, star anise, kaempferol. These spices can only be put in an appropriate amount, which is about 2 taels of each for 100 kilograms of meat. Bajiao and Shannai had better break them. Spices are mixed with salt.

5. After the pork is completely cooled, start marinating it. Rub salt evenly on each piece of pork, and rub it vigorously and repeatedly, just like massaging the pork.

6. Rub the pork with salt and put it into a large earthenware jar. As for whether it is possible to use other containers, I have not tried it. My generation used large earthenware jars. The pork should be arranged in layers, with each layer stacked crosswise. Finally cover with bamboo strips. Place in a ventilated and cool place.

7. Generally, it can be marinated for three days. If the meat is larger, it can be marinated for one or two more days. During this period, turn the meat two or three times. . When the time is up, you can take it out of the tank. Be sure to hang it up and drain it of water. The bacon is basically cured successfully. However, the bacon is not the most delicious at this time. It will become fragrant after hanging for more than ten days.