How to prevent bacon from growing worms, why bacon will grow worms after 3 days

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.

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.

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.

The maggots on the bacon can't be eaten, it's spoiled, throw it away as soon as possible. Eating spoiled food is highly susceptible to food poisoning.

In these spoiled foods, some toxins secreted by bacteria are usually produced, which will interfere with the body's metabolism and eventually affect the normal function of human tissues. For example, in rotten fruits, the decocylotoxin produced can paralyze the nerves, and can also affect the normal function of the kidneys and promote premature aging.

What's even more terrifying is that some moldy foods will also produce some carcinogenic toxins, such as aflatoxin, variegated aflatoxin, patulin, red penicillin, b fumonisin, hethoxin, etc.

Extended Materials. Food can spoil if it is not stored properly, and many people think that spoiled food can be eaten after boiling, which is not true.

The toxins secreted by bacteria before they enter the human body are very resistant to high temperatures and are not easily destroyed and decomposed. Therefore, this method of using heat and pressure to deal with spoiled food is unscientific, and the spoiled food must be poured out, and it must not be lost because of small things.

Obviously, you can throw that piece of bacon away!

Addendum: Cured meat refers to a processed product made by curing meat and then roasting (or sun exposure). 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. Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Get rid of the insects first, cut the meat into large pieces and cook it thoroughly, cut it into small pieces, put oil and fry it over high heat, and it is still okay to eat it within a few days, but if there are many insects, it is recommended to throw them away.

First of all, you need to get rid of the insects on the meat, then cook the meat and cut it into small pieces, and then put it in the oil pan to fry, so that it can still be left for a few days, or the insects can be removed and washed and put in the refrigerator, but the premise is that there are fewer insects on the meat.

As the rural saying goes, "give up salt, make sauce", which is also suitable for curing meat, and the edible salt per catty of meat shall not be less than one or two when marinating meat, and so on. Humidity is the main factor affecting the drying of bacon and bacon maggots, and the prepared bacon should be well ventilated during the drying process, and the shade should be dried on or under the sun. During the drying process, bacon should never be touched by water and placed in a hot and humid environment.

Before the bacon is ready to dry, some effective methods should be used to isolate the marinated bacon from the places where flies are easy to come into contact with, so as to avoid flies from touching the raw eggs. Such as iron frame and gauze, iron frame and fine-porous iron gauze and the like. When drying meat, the meat must be smooth, try to minimize the gaps, and then stuff salt in the gaps, and if possible, you can use gauze to cover and dry.

There are many places to make bacon, all of which are marinated with a lot of salt, and then hung above the fire pit, and burned with wet branches to produce a smoky effect, and then it has been placed in a ventilated place to dry, and there will be no insects for two or three years. After marinating, first put it in the refrigerator to taste (this step is omitted in the wax moon), and after the flavor, take it out and put it in a cool place to dry or dry it quickly, so that it is not easy to provoke flies and insects.

How to eat bacon

1. Stir-fry and eat: First, cut the bacon into slices and blanch it, then match it with other side dishes, such as green peppers, garlic sprouts, garlic moss, okra, etc., and put them in the pot and stir-fry for a few minutes.

2. Steaming and eating: Cut the bacon into thin slices, then add tempeh, light soy sauce, chili pepper and other ingredients according to personal taste, and steam it in the steamer for half an hour.

3. Eat with rice: bacon can be fried and eaten with rice, or bacon and other ingredients can be added when cooking rice, and simmered together before eating.

4. Fry and eat: wash off the salt particles on the surface of the bacon, then scrape the meat skin with the edge of the knife, soak it in water for a while, put it in a boiling pot with an appropriate amount of water, and cook it until the chopsticks can easily pass through; Slice the bacon after cooling, and preheat the electric baking pan with oil at the same time.

After the preheating is completed, add the flat bacon, start the omelette crepes program, and add the appropriate amount of oregano leaves, basil and parsley; After the program, observe whether the bottom of the bacon is fried until slightly browned, then turn it over, add an appropriate amount of vegetable oil, and fry the other side according to the same operation, and fry on both sides to a satisfactory degree.

Worms growing in bacon during the drying process is a common problem. This is mainly due to the lack of salt in the meat, which leads to insect breeding. To avoid bacon worms, the following measures can be taken:

1. Increase salt: In the process of marinating bacon, the amount of salt can be appropriately increased. This effectively prevents the growth of insects. However, it should be noted that too much salt will make the bacon too salty and affect the taste.

3. Drying environment: Choose a ventilated and dry place to dry bacon. Avoid damp, dark environments, which are not conducive to the survival of insects.

4. Cryopreservation by calling the chain: The dried bacon can be put into a fresh-keeping bag and then put into the freezer for preservation. In a frozen environment, bugs cannot survive.

5. Clean the insects: If the bacon has grown worms, you can rinse the insects with water and then air dry. After air-drying, place it in the freezer again and store it.

In summary, the key to avoiding bacon worms is to control the salt content, salting and weighing time, drying environment, and cryopreservation. Only by doing a good job in these aspects can we ensure the quality and taste of bacon.

Summary. Hello, I'm your question, Mr. Ju, as far as I know, I just dried bacon and 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.

Hello, I'm your question, Mr. Ju, as far as I know, I just dried bacon and maggots, and the best remedy is to throw it away. The bacon with long worms produces mold, and there is no way to pretend to be ambushed, and after eating the long worms, the bacon carries a large number of bacteria and eats the bacteria, which is not good for the human body.

In the case of low temperature, the cured bacon can be marinated in the winter from December to January, which is suitable for capping outside, and the number of mosquitoes and flies in winter is small, and it will not breed a large number of bright bacteria, and mosquitoes and flies will bite the bacon early. Bacteria are slowly produced to grow insects, and there are insects on the bacon, so don't eat them after that, just throw them away. Air-dried bacon with mosquito nets.

When marinating bacon, there is a cover Huichen first to keep the salt sufficient, and at the same time, when marinating bacon, the time per pound of meat is not less than one or two, so that depending on how much you marinate bacon to determine the specific amount of salt, at the same time, when marinating bacon, we must pay attention to avoid the phenomenon of wet water, and at the same time put it in a ventilated place, the final marinated bacon can taste better.