Yes. Sunlight is essential when making bacon. Strong sunlight in summer can speed up the evaporation of water in the meat, but it should not be exposed to the sun for a long time, usually within 7 days.

Steps of the pickling method of cured meat:

Cleaned meat is cured with salt, also called pickled meat, salted meat, and bacon; its product features: clean appearance, good knife skills Neat, firm muscles, no mucus on the surface, the cut surface is bright red, and the fat is slightly yellow. It has the inherent flavor of bacon.

1: When buying pork, choose pork belly with skin, or elbow meat. Cut into pieces of more than 2 pounds, which is convenient for a meal. Do not wash the meat.

2: Use a wok, heat it to 50%, put the chili powder, Sichuan pepper powder, pepper, five-spice powder and salt into the wok and stir-fry over medium heat until fragrant, let cool and set aside.

3: Spread the fermented glutinous rice evenly on the meat pieces in a thin layer, then spread the fried spices evenly and thinly on the meat pieces, and place it on a large Marinate in the pot you ordered for 2 days.

4: After 2 days, pour the soy sauce into the basin where the meat is marinated. It is best that the soy sauce covers the meat. After marinating for 2 days, turn it over and turn the meat below to the top. When all pieces of meat are marinated evenly, marinate for another 2 days.

5: To calculate the time, it takes 6 days to marinate. Take it out and spread a few thick pieces of old newspapers on the floor indoors to let the meat drip at home. Drizzle the soy sauce water, then place the meat pieces outdoors to dry in the natural wind. After 40 days, you can eat them.

Bacon is pickled with salt, and is also called pickled meat, salted meat, and bacon; its product features: clean appearance, neat knife skills, solid muscles, no mucus on the surface, bright red color on the cut surface, and fat. The fat is slightly yellow. It has the inherent flavor of bacon.

Bacon is pickled with salt, and is also called pickled meat, salted meat, and bacon. Cured meat is a popular food. Good cured meat has a clean appearance, neat knife skills, solid muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat. Because it is delicious and can be stored for a long time, it is very popular among consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat. ?Cleaning of cured meat: Rinsing the cured meat with clean water will not achieve the purpose of removing salt. If you use salt water to rinse (but the concentration of salt water used must be lower than the concentration of salt in the cured meat), rinse it several times and the salt content in the cured meat will be removed. The salt content will gradually dissolve in the salt water, and finally rinse with light salt water before cooking.

Since the addition of salt can cause the water in fresh meat to be analyzed and the meat to be partially dehydrated, it will lead to the loss of some water-soluble vitamins such as B vitamins. At the same time, there is also a certain degree of loss of inorganic salts.

Despite this, because meat pickling has the characteristics of simple processing, low cost, and a certain flavor of pickled meat, salt pickling is still a method of meat preservation that is easily accepted by the public. .