广式腊肉，超详细步骤，轻松掌握，学会不踩坑晒腊肉！

“As the north wind blows, it's time for cured meat.” Today, we’re making homemade cured pork. From selecting the right cuts of meat, threading and hanging them, to marinating and seasoning, every step is important and detailed. Ever wondered how cured pork is made by combining sun-drying and the north wind to create that rich, aromatic flavor? This video will guide you through the entire process, from cleaning the pork skin to the final cured product, with helpful tips on seasoning and storage to help you avoid common mistakes.

Pro Tip: The ideal days for curing pork are sunny with a gentle north wind! Don’t forget to check the weather forecast!

At the end of the video, we’ll also share how to store your cured pork to preserve its flavor until next year! Gather your ingredients and create your own fall and winter food memories!

**Cured Pork Recipe:**
7.5 kg of pork, 150g of high-proof liquor, 150g of salt, 300g of sugar, 150g of soy sauce.

**Cured Pork Chapters:**
Introduction: 00:00
Cleaning and Marinating the Pork: 00:11
Drying the Cured Pork: 03:34
Storing Cured Pork: 07:27

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