Generally, cured bacon can be taken out in the sun for about a week. Bacon should not only be sun-cured, but also be cured before sun-cured, so that cured bacon can be sun-cured, instead of fresh meat. Generally, cured bacon can be cured for about a week. After all the flavor has penetrated into the meat, it will be taken out and exposed in the sun. After sun-dried, it will become bacon.

Pay attention to drying bacon:

1. Be exposed to the sun.

Many foods need to avoid the sun, because the longer they are exposed to the sun, the more likely they are to be spoiled. However, if you want to bake bacon, you should pay attention to the word "drying", which must be exposed to the sun in the sun. The more sinister the sun is, the better. In the past, during the Chinese New Year, people would bake bacon when the sun was fine, and they could eat it all year round.

2. Pay attention to insect bites and bird erosion

In rural areas, bacon is directly dried in the open air on the ground, so there will be some pests or birds to destroy it more or less. Therefore, when drying, we must be careful not to have insects sticking to the bacon, there may be eggs, and we should also be careful not to be damaged by birds, otherwise the whole bacon will be pecked by birds, which will not only be delicious, but also have some toxins that will affect the quality of bacon.

3. The curing time should be in place

Bacon must be cured in place. If the curing time of bacon is too short, a layer of nitrite will be produced outside it. As we all know, nitrite is toxic, so it must be cured for 7~ 10 days, so you must not be impatient when curing. You must be cured in place before you can go out to the sun.