Some meat needs curing before cooking. How to pickle?

Formula: a handful of pepper. 250 grams of salt. 70 grams of old ginger. Erguotou 1 bottle. Pork belly 3500 grams.

Bacon? ：

1, choose the best pork belly and cut each piece into about 870g.

2, pork does not need to be washed

3. Take a piece of pork, pour in 1 salt, and rub pepper and ginger slices evenly in all directions with your hands, leaving no dead ends.

4. Repeat the third step and rub each piece of meat with salt, pepper and ginger.

5. Put the marinated meat in a sealed box, pour a proper amount of white wine (about 20ml) and put it in the refrigerator for refrigeration.

6. Take out the meat every two days, turn it over, seal it and put it in the refrigerator 15 days.

7. Take the meat marinated 15 days out of the refrigerator and wash the salt and pepper on the surface with warm water under the faucet. Be careful not to rinse too much, just rinse the pepper and ginger on the surface.

8. Prepare a bottle of Erguotou and pour it into a container with a slightly larger bottom.

9. Every piece of meat should be soaked in white wine, that is, rolled in white wine and soaked for 5 minutes.

10, poke a hole at one end of the meat, put a rope on it, and air it continuously for about 7 to 10 days (the specific time depends on the degree of sun exposure). Donkeys are usually taken out to dry during the day and put in the refrigerator at night. Just air the bacon until it feels dry and hard, and it tastes best when it is about 80% dry. Put it in a fresh-keeping box, freeze it and eat it slowly.

1 1. Fill a picture with pepper and salt.

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