When is the best season to cook bacon? How? What ingredients and seasonings do you need?

Winter is a good time to pickle bacon. If the time is early and the temperature is not low enough, the dried meat will stink easily. The sun before winter is hot and poisonous, unlike the sun after winter is warm and amiable. From winter to the future, cured meat needs to be cured for 7 days and then dried.

The farmer's authentic bacon has to be roasted in the sun. Choose sunny weather and hang pieces of bacon on the threshing floor or balcony in front of the farmhouse. After exposure to the sun, the oily bacon and the unique salty taste of bacon were exposed.

In addition to fresh materials, spices such as salt, pepper, cooking wine, sugar and mixed spices are also essential. However, it must not be excessive, especially the amount of salt needs to be scientifically mastered and cannot be used too much.

When making, the salt and other ingredients are evenly mixed, evenly spread on various meat products, or poured out, and then the meat pieces are marinated in a certain container. If the sliced meat is made in winter or later and before beginning of spring, the curing time can be extended by 1 day due to the cold climate, and it is slightly warmer after beginning of spring, so the salt can be easily cured into the meat, and the curing time can be shortened by 1 day. The ingredients can be taken out after infiltrating into the meat block. First, the foam on the meat block is washed with clear water, and then a small hole is pierced at the upper end of the meat block with a knife tip, tied with hemp rope, hung on a bamboo pole, and dried in a ventilated place.