Homemade flavored bacon

Overview

After making the sausages, I took advantage of the weather and free time to dry some more bacon. Compared with sausages, bacon is much simpler. It saves time, effort, and taste. Taking advantage of the weather that is full of bacon, let's continue to bake bacon...

Tags

• home cooking
• private kitchen
• cooking wine
• five spice powder
• ginger juice
• high-strength liquor
• light soy sauce
• old soy sauce
• pork belly
• sweet vinegar
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the pork belly, wash and drain the water and set aside.

   

2. 2 All kinds of condiments are ready.

   

3. 3 Rub each piece of pork evenly with salt, then add the required seasonings.

   

4. 4 Stir the pork belly evenly so that all the meat is coated with the seasoning. Stir it several times.

   

5. 5 Turn it over every 3 hours to allow it to fully absorb the flavor.

   

6. 6 Marinate from noon of the same day to noon of the next day and then dry in water.

   

7. 7 It's best to dry it in the sun, so that the cured meat will be very fragrant (old ladies always nag like this, it's true)

   

8. 8 The weather report was pretty accurate, the sun was shining brightly, and the bacon that had been drying for a day was much prettier than when it was first hung.

   

9. 9 When I got closer and smelled it, I saw a very fragrant smell of bacon.

   

10. 10 Take a recent photo.

    

11. 11 What it looks like on day 4.

    

12. 12 At night, take it back from the rooftop to the balcony to dry.