1. Prepare 6 kg of pork belly and salt 150g, cut into strips with uniform size in advance, and use it to make salted bacon.
2. When curing bacon, sprinkle salt evenly on the surface of pork.
3. After that, prepare a vat or a big bowl, put the coated meat into the bowl, cover it and marinate it for one day.
4. The next day, you can take the bacon out and hang it on the balcony to dry, and the pork belly is tied with a rope and hung up to dry.
5. Dried bacon can be put away in about 5~7 days. Don't hang it outside for a long time, for fear that the weather will change too much and it will easily deteriorate and become moldy.
6. Put the dried bacon in the freezer, which can be preserved for a long time and taken out when you want to eat.