Freezing: Wash the smoked meat and then drain the water, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is applicable to all bacon, and it can be preserved for the longest time.

2.

Hanging preservation: If the local room temperature is lower than 20 degrees Celsius, and the humidity in the indoor air is less than 60%, you can hang the smoked meat in a cool and ventilated place indoors without sunlight, which can be preserved for about 3 months, the lower the room temperature and humidity, the longer the preservation time.