How long can bacon last?
In the process of curing bacon, its environmental restrictions are very important. Bacon should not be stored for a long time: generally, the temperature is low and the humidity is not high in winter. If you plan to finish it in two weeks, and the indoor temperature is below 20 degrees Celsius and the humidity is below 60%, you don't need to put it in the refrigerator, as long as it is convenient in a ventilated and cool place. If it needs to be preserved for a long time, it can be further baked and dried, and one portion can be put in a fresh-keeping bag and stored in the freezer, which can generally be stored for six months. But even so, I suggest you eat as soon as possible!
How long can bacon last?
The shelf life of bacon is generally 3-6 months. According to the difference of water content, ambient temperature and humidity of bacon, the shelf life is also different. If it exceeds 6 months, the quality will be difficult to guarantee. It is best to store bacon in a suitable environment from winter to the future, so that it can be preserved for a longer time and is more convenient to eat. It is best not to store it in the refrigerator.
Bacon's encyclopedia of preservation methods
First, frozen storage:
After cleaning and draining the bacon, wrap it with plastic wrap and put it in the freezer. This storage method is suitable for all bacon and has the longest storage time. Even if you keep it for three or five years, it's no problem. If you seal it again, the effect will be better. You can also put bacon in the refrigerator, so it can be kept for at least one year without spoilage.
Second, the hanging preservation:
If your local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the bacon indoors in a cool and ventilated place, and it can be stored for about 3 months without sunlight. The lower the indoor temperature and humidity, the longer the duration. This method of preserving bacon has a disadvantage, that is, it is easy to leak oil after a long time, which will turn bacon into firewood and affect the taste, so it is only suitable for short-term preservation when bacon is cold.
Third, the buried soil anticorrosion:
After the bacon is cleaned and drained, it is wrapped tightly with food-grade plastic film, preferably with more layers of plastic film, and then wrapped with a thick sticky yellow mud, and finally buried underground for preservation. This preservation method can be preserved for 3 years, and the taste will be more delicious after taking out. In fact, this method of curing bacon is very popular in Yunnan, and the locals call it fragrant meat.
Four, sealed altar preservation:
Chop the cleaned and drained bacon into small pieces and put them in a ceramic jar. Then cook the cooking oil, cool it and pour it into the tank. The amount of oil should be enough to submerge the bacon. Finally, the bottle mouth can be sealed. This method of curing bacon can be preserved for one year.
Verb (short for verb) Other methods:
Smoked bacon itself has a strong anti-corrosion ability, and it is no problem to store it at will, especially the bacon smoked by cypress branches, which will not be bad if it is hung in a cool and ventilated place in dog days. But now a lot of smoked bacon is smoked faster, so it is safer to keep it in the above way.
Supplementary explanation of intransitive verbs:
When preserved, bacon must be kept away from light, because bacon is easy to produce oil and turn into firewood under the irradiation of sunlight, and what is more hateful is that it is easy to produce a strange smell. Bacon is prone to mildew if it is not properly preserved. In fact, you can still eat it as long as you wash it with hot water.