1, first of all, to buy good pork, preferably this pig rib meat, with a little bit of bone of the kind, pickled especially fragrant. Choose to prepare pickled pork is not too big or too small, the best 4 pounds or so a cut, buy home, do not use water to wash, otherwise pickled meat is easy to have a bad taste.

2, available clean towel to wipe the meat clean, and then fried with peppercorns good salt evenly smeared on the surface of the meat, placed in a small tank, every two days to turn the meat;

3, 2 weeks after the meat out, clean off the top of the salt, wearing holes with a rope to hang in the sunshine for a day or two, remember not to sunshine for a long time, otherwise the meat away from the oil is prone to yellowing and flavor deterioration, and then you can put in the shade and hang.

4, the ratio of meat and salt is 10 pounds of meat needs about 400 grams of salt, if pickled fish, salt to put some more. If you like cured meat with a little sweet flavor, you can also put the meat into the tank, add a little white wine, in addition to better taste, but also to preserve freshness. If you want to eat for a long time, it is best to wrap it in an edible plastic bag and put it in the refrigerator freezer.