I am Sichuan, two days ago my family just finished bacon. Generally we use the pork butt meat, and pork, meat width in two fingers wide (not too narrow, too narrow to do a good job of eating later bad slicing) the length of the self-defined it. Salt ratio is generally 50 pounds of meat with one and a half pounds of salt (yourself according to this ratio to calculate how much salt you want to use Oh) after putting the right amount of monosodium glutamate, less sugar, and then put the right amount of white wine. To first put the ingredients here unified into a container to mix well and then put the meat to mix well together . If you feel too dry, you can put a small amount of water

Generally after mixing well marinated three to four days can be (old home is marinated for seven days), every day to turn the meat, so that the meat marinated out of the flavor will not be uneven.

Put the cured meat in the sun on the dry (rural areas are baked on the fire, the city can take a larger paper box, the bottom of the fire, the top of the barbecue meat, my home this way, beware of the oil dripping into the fire)

Meat must be dry Oh, or else a long time will be bad; and that is, the bacon is made in the winter, the summer can not be done (the meat is easy to deteriorate ah)!