It's best not to bask in the sun, because the drying speed in the sun is too fast to have the necessary biochemical reactions. Air-drying in the room is also possible, but the ventilation condition in the room is not very good, so the air-drying time will be longer, and the temperature in the room is higher, which may lead to deterioration before air-drying.

Don't let the bacon touch the water, even if it is naturally dried. If you get caught in a little rain, you can just get rid of the water, 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. It is better to put it in a place with good natural ventilation, such as eaves, but no direct sunlight.

Extended data:

After the winter solstice, cured meat needs to be cured for 7 days and then dried. Bacon can be preserved in the twelfth lunar month (about January in the solar calendar) every year. After curing for a week, turn the meat over and sprinkle some salt on the surface. After fourteen days, you can take it out and hang it on the balcony.

The drying time depends on the temperature, wind and other reasons. Generally speaking, 7- 10 days is almost enough. You can eat it in 3-4 days. But don't get too dry, or the taste will be bad. Put it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a little peanut oil to evenly smear the surface and hang it in a cool place below 10℃, which can be stored until after the Spring Festival.

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