It will be ready in about seven days.

To make bacon, it is generally marinated for 7 days and then dried, preferably for a week. When drying, be careful and hang it under the sun during the day. If it rains during the day, store the bacon in the refrigerator first to avoid mold. The humidity is heavy in the evening and night, so put it away in the refrigerator in the evening to prevent cold dew at night, which will affect the taste. Air-dry the bacon until it becomes shiny.

Precautions for Bacon

The standard for bacon is that the appearance is dry and clean, the meat is tight and firm, the cut surface is flat and shiny, the muscles are red, the fat surface is white or reddish, and it has a salty taste. The inherent flavor of meat. Bacon is produced in winter, stored for a long time, and available all year round.

Tips for curing meat: When curing meat, adding an appropriate amount of white sugar can improve the taste of the finished product, buffer the salty taste, give the meat a special delicious taste, and promote the expansion of collagen in the meat and the expansion of the meat tissue. It is soft and juicy, which increases its nutritional value and has a good effect on the quality of cured meat. However, it is not advisable to add too much sugar, otherwise it may cause salt fermentation and meat spoilage.