Is it okay to dry bacon and fish in the open air at night?

Bacon does not need to be exposed to the sun. Bacon is mainly salted through salt, so that the moisture contained in the fresh meat is discharged, and the way of drying in the sun or shade can play a role in evaporating water, of course, the drying time is also particular, not too long, not too short. If the drying time is too long, the bacon will be too hard, and if the time is too short, the moisture in the bacon has not completely evaporated, bacteria will grow in the bacon, and the bacon will quickly spoil.

Precautions for eating bacon.

1. Remove nitrite: boil the bacon with water first, in the boiling process, the nitrite will be dissolved in the water, pour out the water after cooking, and then fry or stew or steam, but don't fry it, because once fried, the carcinogens of bacon will come back.

2. Prevent the production of benzopyrene: try to eat bacon naturally dried in your hometown, and smoke bacon yourself if you have the conditions. First of all, you can choose to use high-quality wood such as pine and cypress to smoke and roast bacon; Secondly, to remove the benzopyrene carcinogens in the bacon, the most important thing is to control the temperature, you can choose to smoke and roast slowly, and the temperature is controlled below 300, which can effectively prevent the production of benzopyrene.

Bacon is generally made in October-December. October to December belongs to the autumn and winter season, when the temperature is generally around 10-20 degrees, so the bacteria in the bacon are not easy to multiply, so 20 degrees can be dried bacon.

Generally, from fresh meat processing, production to storage, the meat quality will remain unchanged, and it can maintain its fragrance for a long time, and it also has the characteristics of not being bad for a long time. Smoked bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, the color is bright, the yellow is translucent and red, the taste is mellow and fragrant, the flavor is unique, in addition, the bacon of Hubei maintains the characteristics of color, fragrance, taste and shape, and is known as the praise of "a family of boiled meat and a hundred fragrances".

Bacon is made by marinating pork and drying it, and it has many ways to do it, and the taste is not the same. Some people will dry bacon at home, drying bacon is a certain particular, generally in winter at night is needed to be brought in, otherwise the dew at night is heavier, it will easily affect the drying effect of bacon.

Generally, it needs to be put away and is not suitable for putting outside.

Bacon cannot be dried at night and must be taken home unless there is shelter on the balcony, because the dew outside in autumn and winter is very heavy, and it will affect the quality and taste of the bacon for a long time.

After the bacon is marinated, it can be hung out directly to dry. Generally, it can be hung in a ventilated place and can be sunbathed. Generally, the bacon is dried for about 7 days, and the surface of the bacon smells oily, and the meat begins to dry and harden.

It should be noted that during the drying process, the bacon should be collected at night when the humidity is high and it rains, so as to avoid the bacon from becoming damp and moldy. And it is also recommended to store dried bacon in the refrigerator.

Different regions are determined according to their climatic conditions. Generally, they are in the fall and winter. It is best used when the temperature is low and the air is dry.

The general temperature is around 10. According to the recent weather forecast, bacon can be made when the weather is fine in a week or so. For example, in some areas, such as the Northeast, the weather is cold early, and the bacon is made early, while the south generally starts to make bacon after the beginning of winter.

Therefore, it is necessary to determine the best drying time for bacon according to the actual situation.

1. Rain in.

When drying bacon, in case of rainy weather or heavy humidity in the air, it is recommended to store the bacon indoors to avoid moisture, mildew and deterioration.

2. Hang a little higher.

In addition, the bacon can be hung a little higher when drying, because it is too low and easy to be bitten by rats.

The bacon can be dried after marinating for 5-7 days.

Hang the marinated meat in a ventilated and sunny place until the oil comes out. Generally, it is best to dry for a week, pay attention to the sun, hang it in the sun during the day, and if it rains halfway, put away the bacon first to avoid mold.

If you like the taste focus, you can marinate it for a few more days, but after the winter solstice, the cured bacon needs to be marinated for 7 days before drying. Turn it once a day, take it out and dry it on a sunny or pre-sensitive platform, and then store it in the wind for about 20 days. Put it in the freezer compartment of the refrigerator in strips in a plastic bag, and cut the frozen meat into small slices or steam or stir-fry vegetarian dishes, which is delicious.

Introduction to cured bacon

Cured bacon mainly includes a kind of raw meat products made from livestock and poultry meat or edible offal as raw materials, supplemented by salt, nitrate or nitrite, sugar or spices, etc., which are processed into raw materials such as raw material finishing, pickling or sauce melting, cleaning and modeling, drying and air drying or baking drying.

Its main characteristics are that the meat quality is fine, the color is red and white, the taste is salty and delicious, the flavor is unique, and it is easy to carry and store. Because of its slight differences in processing methods and the different formulas of raw and auxiliary materials, products with different flavors are formed, which provide more choices for the lives of the people.

Bacon is a more common food in winter every year, it is made by marinating pork and drying it, and the taste is very good, and it is deeply loved by people. Bacon generally needs to be dried for moisture, so it is generally necessary to take it outside to dry, and after drying, it is best to put it in at night, not to be exposed to the outdoors, otherwise the dew will affect the air-drying effect.

If it is outdoor drying, it needs to be collected every day, and if it is indoor or sheltered, it is not necessary to collect it every day.

Bacon cannot be dried at night and must be taken home, unless there is shelter on the balcony of the branches, because the dew outside in autumn and winter is very serious, which will affect the quality and taste of the bacon for a long time.

In winter, there is a large temperature difference between day and night, and dew drops are produced at night. For example, if bacon is left out at night, it can easily clot into frost the next day. If the weather is bad the next day, the bacon will be very dry.

It is easy to get moldy and spoiled, so take the bacon home at night, unless there is a shelter on the balcony, so that the quality and taste of the bacon can be guaranteed.

Generally, it can be collected in about seven days.

Bacon is generally marinated for 7 days before being dried, preferably for a week. Be careful when drying. Hang it in the sun during the day.

If it rains at noon, put the bacon in the refrigerator first to prevent mold. In the evenings and nights, there is a lot of humidity. Put it in the refrigerator at night to prevent the cold dew at night from affecting the taste, and air dry until the bacon becomes greasy.

Some people put it directly in the sun, and the moisture will evaporate quickly, causing the bacon to become dry and hard, and the taste is particularly poor. After the oil is oxidized, it will have a "hala flavor"; Some say that it should be left in a cool and ventilated place for a few days before drying. When exposed to sunlight, the meat can easily break if it remains moist and will stink within a few days, so both methods are wrong.

According to years of experience, if you want bacon to taste good and fragrant, you should put the bacon in the sun for 2 4 hours a day, and then hang it in a cool and ventilated place to let the bacon dry slowly.

It should be noted that dew is produced at night in winter, so bacon should not be left outside at night, and must be kept in a cool, dry room. How many days do you want? A week at most is fine, as long as the bacon is dry and golden in color, it is too dry and it tastes hard.

Can bacon be dried at night.

Bacon is not allowed to be dried at night, and it must be taken home, unless there is a shelter on the balcony, because the dew outside in autumn and winter is very serious, and the quality and taste of the sausage will be affected for a long time.

Can bacon be put outside and used at night?

If it's not the rainy season, you don't need to take it home at night. After the drying of the sausage and bacon is completed, the storage method of the recovered cured meat is as follows:

1.Soaking: Soak the recovered lap-mei in water for 2-3 hours (change the water after the water is turbid), and gently brush off the dirt on the surface of the cured meat with a soft brush;

2.Steaming: Fill a large pot with enough water, throw a few slices of ginger into it, put the soaked cured meat into the pot, and steam it through the water;

3.Drying: Take the steamed cured meat and let it cool;

4.Sealed storage: After thoroughly cooling the cured meat, according to the needs of each meal, each serving is sealed separately with a fresh-keeping bag, put it in the refrigerator freezer for storage, and take it according to the portion when needed. The stored lap-mei is eaten slowly and slowly, which is enough to last for the next year's lap-mei season.

How long does bacon take to dry.

Hang the marinated pork belly in a ventilated and sunny place until the oil comes out. How long does bacon take to dry? Generally, it is best to bask for a week. Pay attention when drying, hang it in the sun during the day, and put it indoors at night to prevent cold dew at night and affect the taste.

How long does it take to marinate bacon to dry it in a simple way.

Around the winter solstice, it is a good time to marinate bacon. If it's early, the temperature is not low enough, and the dried meat is easy to stink. The sun before the winter solstice is spicy and poisonous, not like the sun after the winter solstice, warm and harmonious.

Cured bacon after the winter solstice needs to be marinated for 7 days before drying. When I eat bacon, I put more water and cook it more, because boiling can dissolve the nitrite, too much salt and fat in the bacon. And I cook it a little longer, and it won't be less than 30 minutes each time.