Why is bacon prone to insects? How to prevent bacon worms

In the process of smoking bacon, the moisture of the bacon is not completely dried, and the storage method is wrong, the bacon is either frozen in the refrigerator, or placed in a place with a low temperature away from light, and insects will be produced once the temperature rises.

1.If you put too little salt, the bacon is easy to mold and insects.

2.If the shelf life is too long, the shelf life of bacon is generally about seven months.

3.During the smoking process, the bacon is not completely dried.

4.If the storage method is not correct, bacon is either frozen in the refrigerator or kept away from the dark and the temperature is low, and once the temperature rises, bugs will be produced.

If bacon is prone to insects, it means that he is not very idle when marinating, so it leads to insects, and the general bacon is very idle, and it is more transparent. It's a very dry kind, so it's not easy to get insects.

If the bacon you make is prone to insects, it may be because you put less salt when marinating the bacon and do not dry the bacon sufficiently, which will cause the bacon to have insects.

In fact, if you say that the bacon you make is prone to insects, it may be that the weather is not particularly good, and when you put too little salt when marinating, it will be easy to grow maggots.

Why does bacon give birth to insects? Why does bacon have worms is that you didn't save it well! It should be placed in a ventilated and dry place, and it should be basked in the sun often, my family is making bacon! If you keep it well, it won't break for ten years.

Are you not using liquor If you want to put some liquor, it will be very fragrant and not easy to grow insects. It is very fragrant with wine before sunburning. The old man said that if you don't let go of alcohol, you will grow maggots.

The worms that grow in bacon for 3 days may be due to the lack of salt, or it may be that the weather is humid, there is no wind and no sun to dry, so there are worms. Take it out to blow or dry it when it blows or the sun is strong to let the moisture in it fully evaporate, and put it in the refrigerator when it is not dry.

When marinating bacon, we must prepare the ratio of pork and salt, the amount of salt needs to be decided according to pork, generally 1 pound of pork needs about 40 grams of salt, so that it can be evenly smeared completely, salt has a good preservative, if the salt is not enough, it will cause the bacon to rot and deteriorate in the process of pickling.

Tips for drying bacon.

1. Before drying bacon, marinate the bacon with salt and pepper for a period of time, and then dry the bacon with an iron hook. In the winter, when the temperature is low, just drying it may not meet the preservation needs of bacon, so it is also roasted or smoked. 2. Whether it is air-dried bacon or smoked bacon, its drying time is relatively long, air-dried bacon needs to be placed in a ventilated place to dry for 20-30 days, if the weather is poor, then the drying time will be longer.

If there are insects in the process of drying the bacon, then it may be that there is a problem with the drying environment, and the bacon needs to be placed in a dry and ventilated place for air drying, otherwise it is easy to deteriorate.

Secondly, there is another reason, that is, in the process of curing bacon, the ratio of salt, liquor and various spices is wrong, and the wrong proportion will cause the bacon to not be well marinated, and it will also cause the bacon to deteriorate when marinating.

The correct way to dry bacon:Store in a ventilated environment.

When drying bacon, it is not advisable to dry the bacon directly in the sun, so as not to affect the texture and taste of the bacon.

When drying bacon, it is necessary to avoid humid rainforests and other environments to avoid moldy and spoiled bacon.

When preserving bacon, you can clean the bacon, control the moisture, put it in a food bag, seal it well, and put it in the refrigerator or freezer.

Didn't save it well. Keep it in a ventilated and dry place and get in the sun frequently.

Mosquito bites and water-soaked bacon can breed a lot of bacteria, resulting in bugs and white mildew. I just dried the bacon and grew maggots, and the best remedy is to throw it away. There is no way to produce moldy bacon with long worms, and the bacon carries a large number of bacteria to eat bacteria, which is not good for the human body.

I really don't want to cut it off with a knife.

Precautions for bacon

Bacon is very rich in nutritional value, of course, bacon has a lot of proof that saturated fat and cholesterol are harmful factors that lead to high blood lipids, of course, bacon fat is very high, studies have proved that 100 grams of bacon has fat as high as 50%, and cholesterol is also quite high, bacon production is a serious damage to vitamin trace elements, so the use of bacon which vitamin content is 0, not at all.

People with high blood lipids should pay attention to eating bacon, eating a lot of oil is very bad for their health, of course, do not choose not to eat oil, that is also not advisable, to properly choose fatty acid vegetable oil, such as vegetable oil, etc., to reduce bad cholesterol, improve good cholesterol is also very helpful, do not use a set of oil to eat in a day, control 20-25 grams a day is enough.

During the Chinese New Year, many families may have some cured bacon in them. Although cured bacon is stored for a longer period of time than ordinary fresh meat, and we can take it for cooking at any time. However, if the cured bacon is not stored properly and left for too long, there may still be insects on it.

And the bacon with worms we can only throw it away, can't eat it, so how can we save the cured bacon so that it doesn't grow worms? The following will teach you three tips for preserving bacon, according to the method, the bacon will not be broken if stored for a year.

Method 1: Ventilation and cool preservation. If we buy our own bacon or our own cured bacon, and plan to eat it in a short time, then we need to master a certain indoor temperature, and choose a case where the humidity is relatively low, so we don't need to put it in the refrigerator for preservation, because it also consumes more refrigerator power, we only need to put it in a ventilated and cool place, and store it at room temperature.

Method 2: Lime moisture-proof preservation method. We can put the bacon in a clean vat, then cover it with a thin cloth, cover it with a layer of wood, and choose a dry and clean place to choose the location. Then spread a two-inch layer of quicklime on the ground.

Put the clay pot with bacon on the ground covered with lime, which can prevent the re-dampness of the bacon and extend the shelf life of the bacon.

Method 3: Wine soaking and preservation. We can also cut the bacon into pieces, soak it in wine for about 10 to 20 minutes, then put it in a clean jar or jar prepared in advance, tie it with bread and seal it for a week, so that we can eat as we go.

This method to preserve the bacon not only lasts for a long time, but also has a mellow taste of wine when the bacon tastes.

Bacon can be prevented from both insects in the following ways:

1. Before summer, mix 8 parts of vegetable oil and 2 parts of flour into a paste and apply it to the surface of the meat, and drop some sesame oil in the place where there are insect eyes, maggots or caterpillars will curl up and die when they encounter oil.

2. Melt some solid paraffin and apply it thinly on the surface of bacon or ham, which can also prevent pests from invading.

3. When there are a lot of maggots or caterpillars on the meat, you can soak the salted meat and ham in thick salty water (the concentration of the cured meat) and stir it, and the maggots or caterpillars can float on the water surface to get rid of them. Then dry it in the shade and treat it according to the above method.