Do you want to dry the bacon when it s ready? Should bacon be exposed to the sun or not

Recently, I want to marinate bacon by myself, and I heard that the bacon should be marinated before it is salted, and the bacon is generally marinated for a few hours before it can be dried? Should the cured bacon be washed and then dried after marinating?

Bacon is generally marinated for several hours before it can be dried.

It depends on the actual situation.

How long does it take to marinate bacon, and the follow-up bacon production method has a lot to do with it, if the bacon needs to be smoked dry, then it can be smoked with liquor, salt, etc. for about 24 hours, smoked bacon is mainly smoked dry by the heat of the fire, this method is mainly popular in Hunan and Xiangxi.

If it needs to be air-dried or sun-dried, then it needs to be marinated for a long time, and after the pork is kneaded evenly with salt and high liquor, it needs to be placed in a barrel to marinate for about a week, and then it can be taken out to dry after it has absorbed the flavor.

Should the cured bacon be washed and then dried after marinating?

No, you don't. After the bacon is marinated, it can be taken out directly to dry, no need to clean again, it is easy to clean the liquor and salt on the bacon, and then the bacon that is cleaned again is difficult to dry, so it is easy to cause the bacon to deteriorate and rot.

Is 10 catties of cured bacon and a pack of salt enough?

It depends. When marinating bacon, you must put enough salt, because salt has a certain effect of preventing pork from spoiling, if the salt is not enough, it is easy to cause the bacon to deteriorate in the process of making.

Generally speaking, every 100 grams contains about 6 grams of fat and salt, so as to calculate, 10 catties of pork need about 1 catty of salt.

Can bacon be eaten after 7 months of refrigeration?

It depends on the actual situation.

As a kind of pickled product, bacon itself has a relatively long shelf life, bacon can be stored for about 2-3 months at room temperature, but pay attention to high temperature, under high temperature conditions, bacon is easy to mold, thus breeding substances that are not conducive to human health.

Put it in the refrigerator for refrigeration, under the condition of keeping fresh in the refrigerator room, you can extend the shelf life of bacon, it is generally no problem to store for about 4-6 months, and you can not eat it after 7 months, it is recommended to depend on the actual condition of bacon, if the bacon has no odor and fishy smell, then you can eat it.

Tips: It is generally recommended to keep the bacon in the freezer, which is cooler and can better inhibit the growth of bacon bacteria and microorganisms.

Bacon is best to bask in the sun。If it is placed in a cool place, it is just salted meat, and the storage period is not long. If it is dried in the sun, it becomes bacon and can be stored in the refrigerator for a month or two.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month.

The bacon can be harvested after 7 days of drying.

Bacon is generally marinated for 7 days and then dried, and it is best to dry it for a week. Pay attention when drying, hang it in the sun during the day, if it rains halfway.

Store bacon in the refrigerator to avoid mold. Heavy humidity in the evening and at night.

In the evening, put it away in the refrigerator in case there is cold dew at night, which will affect the taste, and air dry until the bacon is shiny.

The bacon has a bright color, the muscle is bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the flavor of cured meat that bacon should have, which is high-quality bacon. The flesh is gray and dull, the fat is yellow, there are mildew spots, and the meat is flossy.

Soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

When the bacon is oily, it does not need to be dried. After the bacon is oiled in the sun, there is no need to dry it. If it is dried again, it may burst open, then it will be more troublesome when eating, after the oil is taken indoors and stored in a cool and dry place, about 5-6 days of storage, remember to pay attention to moisture in the storage room, in order to keep it for a longer time.

In addition, the quality of the meat cannot be judged by whether the bacon produces oil, whether the oil is determined by the weather, and the higher the temperature, the easier it is for the bacon to produce oil.

Precautions for drying bacon:

1. After marinating the bacon for about a week, take it out to dry, first of all, clean the bacon and bacon with warm water, and the purpose of cleaning is to remove the botulinum toxin produced by long-term pickling. Make the bacon and bacon golden and shiny in color.

2. Use a rope to pierce the bacon, try to pierce near the fish bone, where there is a lot of lean meat. Avoid falling due to gravity, wind and other factors.

3. It is dried in the sun for about 10 days, showing golden yellow, and it can be stored by hand press.

4. If you need to store it for a long time, you can further dry and dry the cured meat, seal it in a fresh-keeping bag according to the amount of one serving, and store it in the refrigerator freezer, which can generally be stored for six months. But despite this, it is recommended that everyone consume it as soon as possible.

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".

Answer: It takes about a week for bacon to be dried, and around the winter solstice, it is a good time to marinate bacon. Bacon refers to a processed product made by curing meat and then roasting (or sun exposure).

It usually smells in two weeks. It is recommended not to dry it for too long, because after a long time, the fat and oil will all be dried, and the meat will become harder and harder, which will affect the taste.

Under normal circumstances, it is about a month, in this case, it is able to dry a very good bacon, and then store it to be able to eat such a delicious meal, with taste, texture, and rich nutrition.

It depends on whether the sun is big or not, it is best to at least simmer it for three days and three nights, and generally dry the moisture in the bacon sufficiently, because the bacon can be left for a long time without maggots or mold.

Drying bacon generally for a few days, mainly depends on the weather, our family usually dry bacon is to dry until the bacon begins to flow oil after not drying, otherwise it will be too dry to eat hard.

It depends on the situation, it depends on the location, it depends on the area.

The so-called bacon, regardless of how many days it is dried, should give the meat enough time to cure, which is 7-10 days. It starts with kneading and salting and ends with the completion of the initial curing.

After kneading the salt, the general salt is enlarged and marinated in the basin for 3 days, and it is taken out to hang it in a rain-sheltered and ventilated place, and it will be dry outside for 7 days, and it will be dry to 70% in 10 days, which can be put away or put in the house to hang. Now there is a change, directly to the dry, received the refrigerator freezer, three years without change.

This will not be the case in Zhengzhou. The air in Zhengzhou is dry, and it will dry out for 3 days, and the meat has not had time to wax. Such meat is put away and made without the characteristics and taste of bacon.

Because it's not bacon, or it hasn't become bacon. It's called dried meat, pork jerky.

Therefore, in areas with dry air, it is necessary to pay attention to prolonging the drying time of bacon when making bacon, and it can be kept dry for 10 days. In this way, it is different from making bacon in the southern region, where people dry to remove moisture, and here they also have to keep moisture. My method is to marinate it, bag it out and open it below, so that the moisture loss is slow and the meat can be cured.

OK.

Bacon is a processed product made by curing meat and then roasting (or exposing it to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

Bacon is not made in the month of wax, but bacon, the wax of the month of the month and the bacon of the bacon (xī) are not the same word in the ancient text, that is, the wax of the month is the traditional form of the wax, and the bacon of the bacon is originally a simplified word of the wax of the moon.

Bacon cannot be dried, but can only be hung in a cool and ventilated place to dry. If the bacon is exposed to the sun, it is easy to produce oil, which affects the taste and is not delicious! Of course, this also depends on the actual situation where you are, if the real conditions do not allow, you can choose to hang it in a place where the sun can be exposed, but the temperature should not exceed 10 degrees, or the bacon is easy to spoil!

Bacon can be sunbathed.

It mainly depends on the humidity of the weather and the intensity of sunlight, the fastest two days, or a few more days, see that the surface is dry, a little oil comes out, the fat is translucent, don't dry too dry.

It is best to keep bacon in a cool and ventilated place.

Those who say that they can't dry are not to Guangxi Guangdong, Guangxi Guangdong's bacon, sausages are all sun, much more delicious than smoke, if there is no equipment conditions, try not to dry in summer, the temperature is high at night in summer, it is easy to break, insects, and there are many flies and mosquitoes in summer, unhygienic, so bacon is dried in winter, and it can be eaten in about 5 days.

Yes, but the taste is different from wood-smoked.

Whoever said that it is to be sunbathed.

And also to slam the sun.