What should I do if the salted meat has been marinated for half a month and can t be dried in the ra

Continue to marinate and wait until the weather is sunny before hanging out to dry.

You can also hang the bacon under the eaves and let it dry in the shade. Wait until the weather is clear, and then hang it out in the sun.

If the salted meat has been marinated and wants to take it out to dry, but it can't be dried in the rain, I should hang the meat in a dry and ventilated place and let it dry naturally.

It's been half a month since the salted meat, and now it's raining outside, so you can dry it in the house, although it is a little slower, but it won't be bad. Or put it in a room with a high temperature.

The time to dry bacon is generally 7 days, during which there is no sun at night, when there is no sun, we have to put it in the house, to prevent dew or rain, so when it rains, we can put the marinated bacon in a dry and ventilated place, and wait for the sun to come out and continue to dry.

If you feel that the environment is humid, you can use a fan or hair dryer to blow it from time to time, the fan is more suitable and can blow continuously. If it's a northerly windy weather, it's even better, and you can put it in a ventilated place. Just one principle, don't let the salted meat touch the water, even if it is dried naturally, you are not afraid.

If it rains a little, you can just dispose of the water, wipe it dry with a cloth, dry it with a hair dryer, or bake it over a fire. Wait for the sun to come out before continuing to bask in the sun.

Of course, if it has been dried for five or six days, and it only rains on the last day and there is no good ventilation, then you can also put away the bacon and store it in the refrigerator at low temperature.

Although it has been half a month, but with salt, the meat will not be bad, and when there is a sun, it is no problem to dry it. If you are really in a hurry, you can put the meat in the rice cooker without adding water, heat the rice cooker and remove the water.

Meat, the bacon has been marinated for half a month, but suddenly it rains and you can't dry it, you can choose to use the bacon well and bake the bacon in the oven.

The salted meat has been marinated for half a month, and it can't be dried when it rains, because the salted meat will not spoil due to salt, so you can continue to marinate and wait for the weather to be fine before drying.

The salted meat has been marinated for half a month, and it can't be dried when it rains, so you can use a drying stove or an oven to bake it, and it is not easy to spoil it if the moisture is baked.

What should I do if the salted meat has been marinated for half a month and can't be dried in the rain? I will be significantly flooded for half a month, and it will not be able to dry when it rains. Then you can hang it in the house, let him dry in the shade first, and then dry it out when the weather is good.

It is best to eat less salty food, because there is nitrite there, which directly endangers health and leads to the occurrence of cardiovascular and cerebrovascular diseases. If it is expired, it is better to dry it or throw it away early, so as not to have accidents and damage to health, it is difficult to say, it may also produce toxins, bacteria and carcinogens. For the sake of good health, eat more fresh and light diet, the body is the capital of the revolution, and physical health is the most important.

The salted meat has been marinated for half a month, and if it rains, you can put it in the freezer of the refrigerator, wait for the sun to come out, and then take it out to dry.

The salted meat cannot be dried when it rains, and it can be dried with firewood or charcoal, and it is best to use a charcoal fire for the best effect.

Then you can use those things to dry it, and it would be fine.

Continue to place in a marinated container, or remove to dry and place in a cool, ventilated place.

Continue to marinate the bacon and wait until it is sunny before taking it out to dry.

Let's continue to pickle, we have salted salted meat here for more than a month before drying.

It can only be taken indoors and baked in the oven, or smoked.

Can bacon be marinated for two days and dried.

It's best to wait a few more days. It takes a certain amount of time for bacon to be marinated, the longer the time for the bacon to taste in the month, so that the taste of the dried bacon will be good, under normal circumstances, the bacon is marinated for 2 days, at this time it is still not completely flavored, especially in the case of the bacon strip is relatively large, such bacon can not be directly dried, it needs to be marinated for a few more days, and it needs to be marinated for at least 5 days or so before taking it out to dry.

Does the pork need to be washed after marinating.

Pork does not need to be washed after marinating, if it is rinsed with water, the salt on the surface of the marinated pork will be washed off, and secondly, if the marinated pork is not dried in time, it will accelerate the deterioration and flavor of the marinated pork, affecting the taste and aroma of pork. But if the bacon is marinated, in the process of eating, then it is necessary to clean the bacon before eating, otherwise the bacon is dirty.

Whether the bacon is shade dried or sun-dried.

Bacon needs to be dried in the shade. Drying will cause the bacon to be very hard and not cut at all.

It is recommended to marinate for 5-7 days and then dry better.

Bacon is generally made in the lunar month, and the way of making bacon is mainly divided into two kinds, one is to dry bacon and the other is smoked bacon, in which the dried bacon needs to be marinated for a few days before drying, and when marinating, the meat should not be washed with water.

3-4 days. After the salted meat is marinated, drying is the key. Hang the cured meat in a ventilated and sunny place to dry, pay attention to turning, so that the sun is evenly dried on the cured meat, generally about 10 days, there is a little oil oozing out on the meat skin and the fat part, the fat meat is white and light pink, and the lean part is dark red, otherwise it needs to be dried.

How to marinate the salted meat: 1. Put the salt and peppercorns in the pot and fry them until fragrant.

2. Cut the meat into pieces of about kilograms, knead the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the surface of the meat with a clean weight to cover the cylinder mouth.

3. After marinating for 3 or 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 or 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, cover it well, and take it with you in the future.

Won't break.

The bacon is air-dried in a ventilated place, then vacuum-packed and then put in the freezer compartment of the refrigerator, and then taken out to dry when the weather is fine.

How to preserve bacon:

1) If you plan to eat it in two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is lower than 60%, you can put it in a ventilated and cool place without putting it in the refrigerator.

2) 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 consumption, and store it in the refrigerator freezer, which can generally be stored for six months.

Precautions when buying bacon

If the bacon is bright in 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 pickled flavor that bacon should have, it is high-quality bacon. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

When buying, choose one with a dry appearance, no peculiar smell or sourness, and bright meat color; If the lean part is black and the fat is dark yellow, it means that the expiration date has expired and it is not suitable for purchase.

For some reason, some unscrupulous traders illegally make bacon, use additives prohibited by the state (such as: industrial salt, unsafe dyes, etc.) and expired meat processing, please pay attention to the regular manufacturers and merchants when purchasing, and pay attention to the relevant labels and color of bacon.

At this time, the water is not dried, so it is recommended to put it at home and use an electric fan to blow it. Or continue to marinate in salt sauce at night.

Good luck in the New Year!

If the temperature is high, consider putting it in the refrigerator to keep it fresh and wait for the weather to be fine before taking it out to dry.

If you haven't been caught in the rain, it won't go bad! If you get caught in the rain, it's hard to say.

Basically, eat it early although it's cold right now.

After marinating for 3-4 days, you can take it to dry, and the specific method of salted meat is as follows:

Ingredients: 4350g of pork belly, 232g of kimchi salt

Excipients: appropriate amount of oil, appropriate amount of salt, 2 cloves of star anise, 5 slices of cinnamon, appropriate amount of Sichuan pepper.

Steps: 1. Select the pork belly and cut it into large strips.

2. Weigh the kimchi salt.

3. Heat a wok and pour in the kimchi salt.

4. Turn to medium-low heat and stir-fry until cooked and the color turns yellow.

5. Put it on a plate and let it cool naturally.

6. Take a strip of pork belly and put it in an enamel basin, spread the fried kimchi salt evenly on the pork belly, and massage it back and forth a few times (reserve 10 grams of salt for later use).

7. Smear the other three pieces of pork belly in turn, and then put the pot into a cool place.

8. The next day, a little salt brine has been overflowed.

9. Turn the freshly marinated pork belly up and down, inside and out, every day to make the flavor more even.

10. The whole process needs to be marinated for about 10 days, which is the first after pickling, and there is already more salt brine out.

11. On the 11th day, prepare pepper and salted water: reserve 10 grams of kimchi salt + star anise + cinnamon + Sichuan pepper + appropriate amount of water.

12. Pour all the ingredients into the pot.

13. Cover and simmer over high heat, turn off the heat after the water is boiled, and let it cool naturally.

14. Pour all the chilled pepper fragrant salt water into the marinated meat bowl.

15. Soak all the marinated meat in pepper-flavored salt water.

16. It needs to be soaked for 3 4 days, and it is also necessary to turn it over every day: up and down, inside and out, so that it can be evenly flavored.

17. On the 4th day, it can be taken out: poke a small hole at one end of the bacon with a knife, thread a bandaging rope, tie the knot, and pick it up.

Salted meat soaked in pepper and salted water: the color is fresh and tender, white and not yellow.

18. Place it outside the balcony to dry and drip water.

19. After about 4 or 5 days of drying, turn to a cool place to dry, about 10 days, the surface is dry and hard, and the hand is tightly pinched, and it can be put away.

If it is not rained for a long time, it will not affect the quality and taste of salted fishHang it up for a few days, and it is estimated that it is not a big problem. If it has been rained for a long time, the salted fish has become soft, it is necessary to deal with it quickly, it is best to dry it, if there is a big sun, expose it to the sun for a few days, and then sprinkle it with salt, stack it on top of each other, just like the pickled fish almost come again, so it is good.

Salted fish is fish that has been salted and then dried. In the past, because there was no low-temperature preservation technology, fish were easy to rot. As a result, fishermen around the world have used this method to preserve their fish.

Among the Guangdong salted fish, the mackerel is famous, which is a kind of plum fragrant salted fish, with a strong and special smell. The Cantonese specialty dish of salted fish and chicken fried rice is made from this.

Spoiled salted fish discrimination

If there is a brown film on the surface, cut surface and body of the fish, commonly known as "oil burning" or "yellow rust", it is the result of oxidation of the fat of the fish. Therefore, the fish meat is loose, resulting in a peculiar smell, and there will be a feeling of bitterness and numbness when eating; There are dark spots on the part of the head near the gills, and dark spots on the inner layer of the muscles, indicating that the fish has decayed;

The appearance of red spots in salted fish is the phenomenon of "redness" or "red transformation", which is caused by the salting process of "halophilic" or "bacillus" due to salting36 38 The bacteria multiply rapidly in the fish body and produce it at this time, when the fish body has deteriorated.

In this case, if it is not rained for a long time, it will not affect the quality and taste of the salted fish, and it is estimated that it will not be a big problem if it is hung up for a few days. If it has been rained for a long time, the salted fish has become soft, it is necessary to deal with it quickly, it is best to dry it, if there is a big sun, expose it to the sun for a few days, and then sprinkle it with salt, stack it on top of each other, just like the pickled fish almost come again, so it is good.

Eat as soon as possible, or dry in the sun.

The marinated bacon is too dry to burn, you can soak the meat for half a day in advance, and then simmer slowly, you can add a little baking soda or alkaline noodles, so that it can be cooked faster.

If the salted meat is too dry to burn, you can soak it in hot water for an hour, then use a pressure cooker to stew, put enough water, and stew it for an hour or two, no matter how hard the meat is, it will be rotten.

The bacon is too dry, you go to the idle bacon to soak it in warm water for an hour or so at this time, and then cut it into slices to fry the smoked bacon, then you will also make the meat more rotten to eat, it can be easier to stir, if there are elderly people at home, you can use a pressure cooker to simmer, and then go to the braised so that the old people can stir well, and children can eat this meat well.

If this happens, it is recommended that you soak it in water before taking it to burn, which is easier to cook and easier to cook.

What should I do if the salted meat is too dry to burn? You should soak the bacon in boiling water for a little longer. In this way, the salted meat can be burned to rot.

1. Clean the bacon with hot water, steam it in a pot for 20 minutes, then take it out and cut it into thin slices for later use.

2. Wash the peppers, remove the seeds and cut into shreds for later use; Wash the onion and shred it and set aside.

3. Put an appropriate amount of oil in the pot and heat it, add the shredded onion and stir-fry until fragrant, then put in the sliced bacon, fry until the onion is almost transparent, add the shredded pepper and stir-fry, then add light soy sauce and sesame oil in turn, stir-fry evenly and then put it out of the pot and put it on the plate.

Soak the marinated meat for about 40 minutes and add a small spoon of white vinegar. Then steam it over low heat for about an hour, so that the marinated bacon will maintain the original state of the meat, and the taste will be delicious and wonderful. Come and eat!