Salt pepper
Chinese hard liquor
Detailed steps of homemade bacon
1, buy the meat with kitchen paper to dry, or put it in the tuyere to blow dry (don't wash it, the meat stained with raw water is easy to go bad. You can clean the dirty things on it with a paper towel, anyway, you should always wash them before eating)
2. Stir-fry the salt with pepper (I put a little more pepper this time, you can reduce it by half). Stir-fry until the salt turns yellow and very hot, and the fragrance floats out.
3. Put the meat in a casserole (preferably a natural container such as a cylinder). Wash and dry the casserole, and don't use water. Sprinkle salt on the meat, massage with your hands, and let the salt be absorbed into the meat. Sprinkle salt on each side and rub it with your hands constantly.
After the massage, leave a thin layer of salt on the meat, and then sprinkle with white wine.
5. Then press a heavy object and marinate for a week or two. Turn it once or twice a day to make it marinate evenly. Don't pour out the oozing juice and leave it under (it's best to use natural stones, which I don't have at home, so press it on a small casserole made of sauced meat. Later, I felt that the weight of the casserole was still not enough. I remember I used five liters of oil pressure on it last year. I really can't remember if I don't write it down, haha)
6. I marinated for eight days and then hung up. I'll hang it in the sun and blow it for about five days (if you like salty and dry, you can marinate it for half a month and hang it for ten days, depending on your preference). I don't like to eat too dry and too old, so I don't like to hang up for a long time. When I saw that the surface was dry and the meat felt soft, I put it away and put it in the refrigerator. This photo was taken tonight, that is, it has been dried for five days, and it is quite dry. )