How about the curing method of bacon?

Prepare pork belly with skin, salt and pepper.

Second step

A pot without water and oil, the stove is on fire, pour salt into the pot, add pepper after frying, continue to stir fry, turn off the fire after frying, and let it cool slightly. When frying, put pepper to grow, don't put too much, or the finished product will be numb.

Third step

Cut the meat into big strips, put hot salt on the meat, rub it with your hands, and rub the salt into the meat. Wipe all the meat with salt, then take a clean vat and put it neatly. Sprinkle the remaining salt on the surface of the wrapped meat and compact it with a heavy object, so that the meat will bleed. Put it in a cool place.

Fourth step

The next day, pour out the blood and cover it with salt. Continue to compact heavy objects.

Step five

Take a blood test every day and dump it. On the fifth and tenth days, repeat the salt rubbing action. Generally 15 to 20 days is enough. Braised pork can be hung outdoors in a cool and ventilated place.