How do I store bacon meat?How long does the bacon last?

First, first of all, the first step to marinate the bacon should be air-dried for at least 7 to 10 days, and to look at the weather conditions when the air is dried, you must choose the weather when the weather is sunny to be able to dry the bacon, if the weather is more humid and cold, it is not easy to dry the bacon at this time, the bacon is not dry enough, the moisture inside is too large, and it is easy to cause mildew and deterioration, and the dried bacon is in the next step. Second, after the bacon is dried, take it off the rope, and then cut the bacon into small pieces of uniform size, pay attention to the fact that it must be divided before preserving the bacon, each small piece of the division is the amount of a meal, and you can also divide it according to the amount of food of your family. Three, the third step is to put it directly in the freezer of the refrigerator to preserve, if the fresh-keeping bag is not sealed enough, it is recommended to set a few more bags, until the package is very tight, put it in the refrigerator and freeze it directly, so as to avoid the moisture in the refrigerator into the bacon, causing its deterioration.

Note that the bacon must be put in the freezer, not in the refrigerator, there is a lot of moisture in the refrigerator, because the temperature of the refrigerator is between 1 and 4 degrees, at this time it is not able to freeze, there are some leaves of water and the like will run into the bacon, which will reduce its shelf life.

The bacon can be dried and put or frozen. But when I put it when I move. It is generally not recommended to air dry for more than three months. Generally, it can be put for a longer period of time.

Fresh meat that can't be eaten can be put in the refrigerator to freeze, so that it can be kept for a long time and is not easy to spoil.

1 to 2 months. Meat can be stored at room temperature for 6 to 12 months after sterilization. If the gas is not sucked dry, it is not certain how long it can actually be placed.

Vacuum pumps can generally be stored for a year, but it is better to put them in dry areas, which will last longer and are not easily affected.

If you don't know how to put the salt in the kind you make, you must put a lot of salt in the salted meat, and put it in the flooded state, instead of rubbing it on the outside, and the time for wiping it on the outside is only a few months. When you eat it, you can use the bacon to clean it up.

There are two scenarios:1. The vacuum bag is not tightly sealed, air leakage, and external air enters, which cannot inhibit the reproduction of bacteria.

2. The gas produced by microbial growth and respiration leads to flatulence and anaerobic glycolysis. This food usually produces some toxic substances. In both cases, it is advisable not to consume it.

You should open the bag and take a look. Look at the swelling of the food written on the instructions and decide whether to eat it or not. It is recommended not to use it as much as possible.

Hello. It is no problem to put the bacon for half a year, but it is difficult to store the salted meat in the summer, even if it is put in the refrigerator and refrigerated, it will have a taste, and a dish of salted meat will not be edible.

It is recommended to marinate the amount of salted meat a little less at a time, otherwise it will be a waste if it is not stored properly. Besides, eating more salted meat is not healthy.

1. Stored in the freezer layer of the refrigerator: Now every household has a refrigerator, and the marinated bacon can be wrapped in a fresh-keeping bag and stored in the freezer layer of the refrigerator, so that it can be stored for half a year.

2. Hanging preservation: This is a very old preservation method, there was no refrigerator when I was a child; Marinated bacon is threaded with straw or plastic rope and hung on a ventilated balcony to preserve it for the winter. Disadvantages of this approach:

Over time, the moisture of the salted meat will be greatly reduced, and as the temperature gets higher, it is better to change to other methods.

3. Salt preservation: Spread more salt on the salted meat, and then put it in a ceramic bowl, press it tightly, put it directly in a cold place in the cold winter, and put it in the refrigerator when the weather is slightly hot, and it can be stored for several months. The disadvantages of this method are:

The meat will become particularly salty and should be soaked before eating to remove some of the saltiness.

1. Store in the freezer layer of the refrigerator

Now every household has a refrigerator, you can wrap the marinated bacon in a fresh-keeping bag and put it in the freezer layer of the refrigerator for preservation, so that it can be stored for half a year.

2. Hanging preservation:

This is a very old method of preservation, when I was a child there was no refrigerator; Marinated bacon is threaded with straw or plastic rope and hung on a ventilated balcony to preserve it for the winter. The disadvantage of this method: over time, the moisture of the bacon will be greatly reduced, and as the temperature increases, it is better to change to other methods.

3. Spread more salt and preserve:

Put the salted meat with more salt, then put it in a ceramic bowl, press it tightly, put it directly in a cold place in the cold winter, and put it in the refrigerator when the weather is a little hot, and it can be stored for several months. The disadvantage of this method is that the meat will become very salty, so it needs to be soaked before eating to remove some of the salty taste.

4. Save with a sealed jar

There is a kind of jar in the market that specializes in pickling pickles, you can buy it, put some liquor at the bottom, then put chopsticks or wooden sticks, put the salted meat on the top, and then cover the lid, pour some water around the lid, and the food in the jar will be sealed and can be stored for a long time. This method is also suitable for pickled dried radish.

Precautions: To ensure that the water can not be dry, otherwise the air enters the jar, the meat will be easy to spoil, in the spring warmer, be sure to move the salted meat to the refrigerator.

5. Press the water dry and then store it

When the salted meat is preserved, the water should be as little as possible, and when the salted meat is marinated, it is necessary to find a way to press out the water, and you can use a large and heavy stone to press it on it; After marinating for a few days, take it out and dry it again, so that the water will become very small, so that some preservation methods are used, and it can usually be stored for a long time.

Bacon is a kind of food with both color and flavor, although there is a carcinogen in bacon, but eating a small amount of food every day will not cause too strong reactions, and in the process of making salted meat, many people will choose to make it at home, because the operation is more cumbersome, so many people will make a lot at a time, so how to store the remaining bacon meat? What should I store in?

1.In fact, as a kind of meat made by salting, the preservation time is longer than some other meat that has not been cured, and in the northeast of our country, the winter here is extremely cold, so in the cold winter many people will choose to keep the salted meat outdoors, and the salted meat in the outdoor has been frozen after being stored for a period of time. Then put it back outside and you're good to go.

2.Of course, in the hot summer or some southern regions, if the natural conditions do not allow, you can also put the remaining bacon directly into the freezer of the refrigerator for preservation, but it is recommended to wrap the bacon in a fresh-keeping bag before putting the bacon in the freezer compartment of the refrigerator, because this can prolong the storage time.

3.If you don't have a refrigerator at home, you can also use an older method to preserve the salted meat, which is to find some rope to wear the salted meat, and then find a ventilated place such as a balcony to hang the salted meat in this ventilated place, so that it can be preserved for a season, but in the summer this preservation method will be shorter.

Another way to preserve fresh meat is to put it in a sealed jar for preservation, such as the blanket used to pickle pickles, which can also help maintain it for a period of time when no air enters.

Here's how to preserve bacon meat:

1. After the salted meat is dried, it is immersed in vegetable oil, which can be stored for one year.

2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a white wine on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud, do not leak, and can be stored for one year.

3. Put the air-dried bacon into the pottery, cover it with a cloth, cover it with a wooden board, and lay it on 6 7 cm in the dry place.

To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal. The correct way is to use brine to rinse too much salt on the cured meat, the concentration of the brine should be lower than the concentration of the brine contained in the cured meat, after several rinsing, the salt on the cured meat will gradually dissolve, and then wash it with light salt water to eat.

Can you still eat bacon with white mold?

It depends. If the bacon is cut and the meat inside the bacon is still good, then you can cut off the part of the outer layer of mold and continue to eat, and at the same time, the outermost layer of bacon is coated with edible oil to separate the air, so as to extend the shelf life of bacon.

However, after cutting the bacon, the color and taste of the meat inside are not normal, so it is recommended not to continue to eat, because the bacon at this time is already full of harmful substances produced by mold, which will cause harm to human health after eating.

Smear the salted meat with more salt, put it in a ceramic bowl and press it tightly, put it directly in a cold place in the cold winter, when the weather is slightly hot, put it in the refrigerator room, it can be stored for more than 3 months, and it needs to be soaked in advance to remove some salty taste when eating. Divide the bacon into strips in a plastic bag, put it in the freezer of the refrigerator and freeze it, take it out and thaw it when eating, and then stir-fry. <

1. Smear the salted meat with more salt, put it in a ceramic bowl and press it tightly, put it directly in a cold place in the cold winter, and put it in the refrigerator when the weather is slightly hot, it can be stored for more than 3 months, and it needs to be soaked in advance to remove some salty taste when eating.

2. Divide the salted meat into strips with a fresh-keeping bag, put it in the freezer of the refrigerator to freeze, take it out and thaw it when eating, and fry it.

1. When preserving salted food, you can sprinkle some peppercorns, ginger, cloves, etc. on it, and put it in a cool, ventilated and dry place. In storage, it must be moisture-proof, because the water content of salted fish and salted meat increases after being damp, and microorganisms are easy to grow and multiply, so that the food deteriorates. Dried fish, dried shrimp, kelp and other seafood are prone to mold and spoilage.

Before storage, dry the seafood, spread the peeled garlic cloves under the jar, put the seafood in it, and tighten the lid tightly to prevent air leakage, and the wax can be stored for a long time without spoilage.

2. Cooked bacon can be refrigerated in the refrigerator for a short time, and raw bacon can be refrigerated in an ice wheel preparation box for a long time. Because bacon is a processed meat with a large salt content, it contains a lot of salt, so it is not easy to breed bacteria and not easy to spoil. The refrigerated temperature is a low temperature and constant temperature environment, which is more conducive to the storage of raw salted meat, but cooked meat is not suitable for long-term storage, because the salt content of cooked meat is reduced after cooking, and cooked meat is also easy to spoil.