Homemade dried pork neck. Cold drying. Dry the meat in the refrigerator.
I've come to the conclusion that the easiest and most reliable way to dry meat is in the refrigerator. The meat turned out delicious and very beautiful. Soaking it well is also necessary to prevent it from becoming too salty. Soaking for a day or an hour isn't quite suitable; it turns out too salty. Soak until the salty taste in the soaking water is minimal, then the dried meat will be excellent. Good luck!
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