What are the characteristics of bacon, how to make it, and whether it is available in the north?

Bacon is a specialty of Sichuan, Hunan, Jiangxi, Guizhou, Shaanxi, Hubei and other central and western regions. Bacon refers to the product that cured meat is processed and then baked (or insolated). Bacon can be eaten directly after steaming, or fried with other dried fresh vegetables. Western food is generally used as an ingredient in various dishes. Cut the lean meat into strips or thin slices, each weighing about 50-250g, then immerse it in a boiling water pot, immediately take it out and put it in a clean and leaky container, and drain the water. Meanwhile, mix the ingredients in another container, boil and cool. Put the drained lean meat strips (blocks) into the cooled ingredient solution, soak and marinate for 2 hours, and rotate the cylinder once in the middle.

Baking:

Take out the marinated meat strips and bake them in a drying room at 50℃ for 2-3 days until the surface of lean meat feels dry and hard and the cut surface is reddish.