If you don t make bacon on the winter solstice, will there be worms?

If you don't make bacon on the winter solstice, you won't necessarily have worms, so you should master the skills and preservation methods of bacon. When making bacon, pay attention to the drying process to ensure good ventilation, and dry in the shade 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 dried, some effective methods should be used to isolate the marinated bacon from the places where flies are easy to contact to avoid flies from contacting and laying eggs. In a smoky way. Keep in the refrigerator.

Note that it is best not to wash the meat with water before making bacon.

There will be no insects, and the bacon we make ourselves should be more hygienic.

The winter solstice means that we are in winter, which can prevent rot and mold and the process of the same medicine, so during this time the winter solstice can generally be made bacon, can be made into rice wine does not affect the quality of our food, that is to say, it will not be ridiculed to destroy the protein in it, so when it comes to the east, you can also make bacon, so how big it is, not only delicious, but also not, limited by Cordyceps, its quality.

When preserving bacon, you need to pay attention not to hang the bacon in the sun, otherwise it will produce a lot of oil, which will seriously affect the taste and quality of bacon; In addition, attention should be paid to avoid blowing the bacon directly in the wind, and avoid the bacon being too dry and too hard.

As a rule of thumb, the best way to preserve bacon is to wash it, wrap it in plastic wrap, and put it in the freezer compartment of the refrigerator so that it can be stored for a long time. If it is well preserved, it will not change its flavor or insects even if it is three or five years.

If you don't do bacon on the winter solstice, will there be worms, you must do bacon, after winter, you can make bacon on the first day of nine hundred and eighty-one days, and the bacon made at this time will not be bad, and it is delicious, we do it every year, this is known.

Put more salt, put peppercorns, smoke well, there will be no insects.

As long as the salt is in place, the evaporation of water can be controlled, and it can be stored for a long time in a dry, closed, low-temperature environment.

Bacon was originally made to facilitate long-term storage, and meat to eat in the coming year. In the past, there were no refrigerators, and the market economy was not developed, especially in rural areas, and it was basically difficult to eat fresh meat. Therefore, the wise ancients thought of making bacon, preserved fish, preserved chicken and other methods.

In November and December of the lunar calendar every year, that is, the winter moon and the wax moon, it is the best season to make bacon.

The temperature in the winter and wax moon is relatively low, which is the key factor in making bacon, because when the temperature is high when marinating, it is easy to rot and deteriorate.

Here is a specific talk about how to make, after the fresh pork is changed into large pieces, take a large pot or large vat. Then each piece of meat is evenly smeared with salt, to be wiped a little heavier, put it in a container after wiping, put a layer and then sprinkle it evenly with salt, put a few peppercorns, and repeat until all the meat is marinated. After the meat is marinated, do not cover or cover it, ventilate it, and marinate it for 7 days.

Once marinated, hang the meat piece by piece where it can be smoked. There should be a gap between the hanging of the meat, so that the meat can be smoked evenly. Cypress is the best way to smoke smoked meat, but you can also use citrus branches, wood residue after wood, etc.

When smoking, keep it cold and smoke slowly. What does it mean, that is, the smoke from the firewood should be at a certain distance from the meat, and if it is close, it will be hot. In this way, there is no change in the inside of the meat, and the temperature is relatively high, which is easy to spoil.

Slow smoking is a long time, generally 30 to 50 days, so as to ensure that the meat is smoked, and the moisture in it is basically dry, and the aroma of smoke is also there.

The bacon made in this way has an attractive aroma and bright color, which is suitable for long-term storage. Then when it comes to hot days, as long as it is stored in a cool place, it will not grow worms and rot!

There are several points in the production of bacon, the first is that the salt taste should be heavy, and only the salt taste is easy to store. The second is that the marinating time should not be less than 5 days, and the salt flavor of the meat does not enter if the time is short. The third is cold smoke and slow smoking, which is the most critical step from appearance to taste to storage after bacon is made.

There is also a type of bacon that is not smoked, that is, it is air-dried, which is very different from the taste of smoked bacon.

However, with the progress of the times, the bacon is generally smoked and then put in the refrigerator, and there is no longer any need to worry about insect bites and rotting and spoiling.

Bacon is a meat processing method that has existed since ancient times. There was no such good thing as a refrigerator before. Therefore, if you want to preserve meat for a longer time, you mainly rely on salt.

Curing bacon is mainly done by adding a lot of salt. In order to taste good, various spices are also added to enhance the taste.

In many places, the bacon is smoked with tree branches, so that the bacon can be drier, and with the smoke and dust, the meat can be preserved longer.

Smoke the bacon, and put salt and spices together when the bacon is marinated, because the bacon should be delicious to taste, so the salt and spices should be added in an appropriate amount.

Salt. The higher the concentration of salt, the harder it is for bacteria and borers to survive.

You can't generalize.

If the bacon is moldy, it depends on the degree of moldiness, if it is moldy to the extent that it is rotten or has a strong smell, then it is best not to eat it again. If it starts to get moldy, cut off the moldy parts, wash the bacon with warm water, wash it again with white wine, bake it in the microwave or oven, or dry it directly over low heat. After that, wrap it in clean paper, wrap it in several layers of newspaper, and store it in a container with charcoal or lime, or in a rice jar.

When the weather is good and the sun is shining, you can often take it out and dry it, and you can keep it for a long time.

Of course, if you have a refrigerator, you don't have to worry so much.

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