The best temperature should be 2-8 degrees Celsius, if the temperature is high, the preserved fresh pork will go bad. If the temperature is too low, water will freeze and there will be no curing effect. In the drying process, our aim is to ensure that meat can be dried quickly without deterioration. High temperature leads to deterioration; If the temperature is low, it will not dry for many days and will easily deteriorate.

Matters needing attention in making bacon

Smoked bacon will have open flames and firewood, and the temperature inside is extremely high, which often takes dozens of hours of smoking. Carelessness will lead to a fire in the process. Every year, news about the fire tragedy caused by bacon broke out. It is suggested that bacon should not be smoked personally as far as possible, but can be smoked in areas specially divided by the government to ensure certain safety.

When smoking bacon, be sure to stay away from flammable materials and be guarded. If there is no one to watch, you should stop smoking, let people put out the fire or isolate the fire source properly, and eliminate the fire hazard in time. At the same time, don't choose smoking places in residential areas, such as roofs and corridors, and don't just pay attention to convenience and ignore safety.