How long can marinated bacon be stored in semi dry vacuum packaging without putting it in the refrig

This depends on how it is vacuum-packed, and the bacon is vacuum-packed and stored at room temperature for about 6 months after high temperature or pasteurization. If it is a simple vacuum packaging for household use, the shelf life is much shorter, and the storage time will vary according to the saltiness of the cured meat.

If the cured bacon is semi-dried and vacuum-packed, it is not stored in the refrigerator, but as long as it is stored in a dry and ventilated place, there is no problem in storing it for a year.

If the cured bacon is dried and semi-dried vacuum packed, it is no problem to put it in the refrigerator for a year or two, but the temperature of the refrigerator should be set at about minus 20 degrees, and the power should not be cut off.

How long can marinated bacon be kept in a semi-dry vacuum without being put in the refrigerator? I think the cured bacon is semi-dry. If it is vacuum-packed, it can be stored in the refrigerator for several months without breaking.

Semi-dry is not good, whether it will rot or not depends mainly on two aspects, one is the moisture content.

One is the salt level, which can determine how long it will take to spoil. If you plan to leave it for a longer time, you can dry it a little, put more salt and high liquor, and vacuum it should be fine after the surface is dry.

It is not possible to dry the salted meat in the semi-dry vacuum packaging without putting it in the refrigerator, otherwise it will be berries, and it is best to store it in a dry and cool place.

It has to be stored at room temperature, not refrigerated, and easy to regain moisture.

After the meat marinated at home is dried, it should be stored in a ventilated and cool place. Do not pack it in a plastic bag. Otherwise, it is easy to grow mold.

Put the marinated bacon in the refrigerator and take it out to continue drying.

The meat in the refrigerator can be taken out to dry. Autumn and winter have low temperatures and abundant sunshine, which is a good season for curing bacon because it is easy to air dry and easy to preserve. However, there are times when it is cloudy or rainy.

In order to keep the meat fresh, we will take the meat back to the refrigerator for preservation, and then take it out to dry when the weather is good. So it's okay to take out the meat that you put in the refrigerator to dry.

Precautions for cured meats

1. Don't wash the meat when you buy it, it is easy to deteriorate if it is stained with raw water. It is best to blow dry the top layer of the meat before marinating.

2. Because the rib meat is fat and thin, the marinated meat is very tender. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels like it is not as good as rib meat.

3. The amount of pepper salt is determined by yourself, more pepper salt is salty, if you want not to be too salty, you can rub a thin layer on it.

Fifteen days or so. After the winter solstice and before the spring equinox, this time is the most suitable time to dry and make bacon, such as the processing time is early or late, the average temperature is not low enough, the bacon that is salted and dried is not only easy to deteriorate, but also the meat oil, the quality can not be guaranteed, it is best to choose the average temperature of about 5-10 degrees Celsius, not only the sun but also the windy weather, drying for 15-20 days is more salty and fragrant, and the color is also very ruddy and crystal clear.

Precautions for putting bacon in the refrigeratorCooked bacon can be refrigerated for a short period of time, and raw bacon can be kept in the refrigerator for a long time. Because bacon is a processed meat with a high salt content, it contains a lot of salt, so it is not easy to breed bacteria and it is 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.

The above content refers to Encyclopedia - Bacon.

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.

I don't know how to put the salt, the salted meat must be put a lot of salt, and it can be put when it is flooded, rather than rubbing it outside, and the time for wiping it outside is 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.

Steps:1

Wash the pork belly and poke some small holes in the meat with a sharp tool to make it easier for the seasoning to penetrate 2. Put all the seasoning in a container and stir well.

3. Put the pork belly into the prepared seasoning.

4. Dip the whole body of the meat with seasoning.

5. Marinate for a day and a night, and turn over the meat every two or three hours halfway, 6. Hang the marinated meat outside to dry, and the degree of dryness is pinched by your own hands until you can't pinch it.