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The amount of salt is very important when curing. General requirements 1.5 kg to 2 kg of live chickens, evenly coated with 0.035 kg to 0.04 kg of salt, put more meat in thick places and less meat in thin places. The public can increase or decrease according to their own tastes.

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In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste. The curing time is about 12 hour.

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After that, it is best to choose exposure. Sun for two or three days when the weather is good; If it is rainy, it can be placed in a ventilated and cool place.

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If conditions permit, the pickled air-dried chicken can be frozen in the freezer and dried in good weather.

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