Bacon usually hangs in 5 to 7 days. If you like heavy flavor, you can appropriately increase the curing time, so that the meat will taste more full. The curing time should be appropriately adjusted in different seasons, and it should be appropriately extended in colder seasons, and hung in a ventilated place, preferably once a day, to make it evenly dry.

Precautions for bacon

Bacon is rich in nutritional value. Of course, there is also a lot of evidence that saturated fat and cholesterol in bacon are harmful factors leading to hyperlipidemia. Of course, bacon is high in fat. Studies have proved that the fat in100g bacon is as high as 50%, and the cholesterol is also quite high. The production of bacon is a serious damage to vitamins and trace elements, so the vitamin content in bacon is zero, not at all.

Of course, long-term consumption of bacon and excessive intake may have an impact on the increase of blood pressure. It should be noted that people with hypertension should not eat too much bacon, otherwise it will be harmful. Pay attention to your health and the health of people around you.