How to curing bacon in rural summer?

Main ingredient: pork inside

Accessories: salt, white wine, sugar, soy sauce, soy sauce, anise, peppercorns, garlic, ginger, shredded chili peppers, vitamin c

Bacon curing method:

1, buy the meat does not have to clean, cleaning instead of easy to breed bacteria;

2, the salt frying;

3, with the salt to rub the meat again

4, in one end of the meat through a hole, put on the twine after the meat hung up to dry, about 3 hours;

5, put the meat in a pot, first add half a bowl of soy sauce, two spoons of old soya sauce;

6, add a spoonful of sugar, 40 grams of white wine;

7, with the hands of the seasoning and the meat and grabbed the marinade for 12 hours;

7, the meat and marinate in the hands of 12 hours;

8, 12 hours of the meat and the meat;

8, 12 hours of the meat and the meat;

9, the meat is not a good place to eat. p>

8, 12 hours after the meat hanging in the shade to hang up to dry, 12 hours or so;

9, 12 hours after the meat back into the pot with seasoning, the meat again with seasoning wipe again;

10, the anise, cinnamon and peppercorns with a rolling pin cracked in the meat;

11, ready to prepare a few vitamin c, with a rolling pin into a powder sprinkled on the meat;

12, into the garlic and ginger, scratched and then marinated for about 12 hours;

13, 12 hours and then hang the meat in a cool, ventilated place until dry, preferably a week after the beginning of consumption;