Can you cook bacon after beginning of autumn?

You can cook bacon after beginning of autumn.

Different regions are made according to their climatic conditions, usually in autumn and winter. In China, there is a folk custom of "curing with wind in winter and storing it for the winter". After winter, cured bacon is generally around 10 degrees. The light snow season after beginning of winter is the best time to make bacon. At this time, the temperature plummeted and the weather became dry, which was a good time to process bacon.

Bacon refers to the processed products made by curing meat and baking it (or exposing it to the sun). Bacon has the characteristics of constant meat quality, long fragrance and long storage from the processing, production and storage of fresh meat. This kind of meat is smoked by cypress branches. In summer, mosquitoes and flies don't climb, and it doesn't go bad for three days. It is a unique local flavor food. Mainly popular in Sichuan, Hunan and Guangdong, but also produced in other parts of the south.

Smoked bacon has the same appearance, cooked and sliced, transparent and shiny, bright color, yellow in red, mellow taste, fat but not greasy, thin but not stuffed with teeth, not only unique flavor, but also has the functions of appetizing, dispelling cold and promoting digestion. Hubei bacon has maintained the characteristics of good color, fragrance, taste and shape, and is known as "a hundred flowers in cook the meat".