How to dry bacon in the rain without sun? Can bacon only be ventilated without the sun?

As we all know, bacon is a common fleshy food. It is made of fresh pork and needs air drying. Many people will encounter rainy days when drying bacon, and there is no sun. So there is no sun to dry bacon? Let's take a closer look!

What if bacon doesn't have the sun in rainy days? On days when there is no sun, you can put the meat in a dry and ventilated place indoors, otherwise it is easy to get moldy. Pickled fresh meat does not need to be exposed to the sun at all, but can be dried in the shade. Of course, the temperature must be suitable, and the most suitable temperature is 0- 10℃.

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.

Can bacon be eaten when it stinks? It means that the meat quality has rotted and deteriorated, so it can't be eaten. Eating it can easily lead to gastrointestinal discomfort and serious food poisoning. Suggest throwing it away. If it's not broken, you can put some edible salt on it and dry it in a ventilated place. Guangdong's bacon is preserved with edible salt, which can ensure that the meat quality is not easy to be moldy and insect-infested without exposure to sunlight on moldy rainy days.

The first step of curing bacon: before making bacon, choose the meat first. The bacon that is ostentatiously placed on the dining table pays attention to which part of the meat is used. How much salt is needed per catty of meat and how much is the most suitable, all of which directly determine the taste and storage time of bacon.

Step 2: First brush the meat with high alcohol and dry it. In this step, firstly, it is sterilized and odor is removed.

Step 3, put the salted salt, star anise and pepper into a pot and stir-fry until the salt is brown, then add the meat. Wipe the salt clean. After rubbing the salt, take out the meat and put it in the jar. Then pour the remaining salt into the pot and seal it. After being stuffy for two days, the next step is smoking. Put the orange peel, peanut peel and walnut peel in the pot, put the meat on the iron fence, cover the meat with paper, burn it for half an hour, turn it over, remove the paper, continue smoking for half an hour, and then take it out to cool.

Finally, string them together, hang them on the beam, and air-dry them in a cool, dry and ventilated place, so that the cured bacon can be eaten for a year without changing its taste. Don't spoil.

Bacon usually takes a few days to dry and can be eaten for about a month.

Knead the meat that needs to be marinated with fried peppers and salt, and drain the meat with paper in advance.

Knead the meat with pepper and salt, put it in a container, such as a stainless steel basin, and press it with a heavy object.

Remember that the meat must be turned over, the first time is one day later, and the second time is three days later.

After a week of pickling, you can find a ventilated place to hang the meat. Don't let the sun shine directly on the meat. If it is unavoidable, wrap the meat in a large piece of paper.

In this way, after one month, the pickled meat can be frozen in the refrigerator.