What should I do if the cured bacon is not exposed to the sun because of the rain?

What if there is no sun in the process of making bacon in rainy days? Actually, I don't have to worry. The drying time of bacon is usually 7 days, and there is no sun at night. When there is no sun, we should put it in the house to prevent dew or rain, so when it rains, we can put the preserved bacon in a dry and ventilated place and wait until the sun comes out to continue drying.

If you feel the environment is humid, you can blow it with a fan or air duct from time to time. The fan is suitable for continuous blowing. It would be better if the weather is north wind, just put it in a ventilated place. As a matter of principle, don't let bacon get wet, even if it is naturally air-dried. If you are caught in a little rain, you can throw the water out directly, dry it with a cloth, blow dry it with a fan, or bake it with fire. Wait until the sun comes out to continue drying.

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

Generally, northerners like this kind of bacon, while southerners like it. In fact, the practice is similar. One is to pickle directly with a fire resistance, and the other is to blow with wind. Everyone knows that the weather in the north is dry and windy, and it is most suitable for making bacon. Today, I will share with you the practice of curing and blowing bacon.

Step 1: Prepare ribs, which are best matched with fat and thin. The fat meat of bacon is not salty, and the lean meat is very salty, so if you choose this kind of meat, the taste will blend when you eat it.

Step 2: Add salt (with pepper seeds, spiced powder and edible salt) and stir fry in a pot, or add star anise powder, cinnamon powder and pepper powder without spiced powder. This taste is based on everyone's own needs, and then the meat is replaced by a knife (convenient to taste) and kneaded with fried salt. You can also use chopsticks or toothpicks to insert into the hole while applying salt.

Step 3: you can add a little white wine to the braised pork to increase the flavor, and you don't need to put seasonings such as monosodium glutamate chicken essence, because the meat is easy to turn sour after fermentation of chicken essence and monosodium glutamate!

Step 4: Cured meat usually takes about 7- 10 days, once a day, which can make it taste better. This kind of bacon is usually made when pigs are killed in the twelfth lunar month, so there is no need to worry about deterioration in the north. You can press the meat with something heavier, which will keep it better.

Step 5: Generally, there are two kinds of bacon, one is smoked and colored with soy sauce, and the other is white, which can be decided according to your own preferences. After curing, you can take it out and hang it in a ventilated place to dry the water, then take it out and sun it for several hours every day and put it in a ventilated place at night.