The reason why salted bacon should be scalded before drying is to remove impurities. Pickling pork with boiling water can kill some surface bacteria, remove some impurities and lock the water in it, so that the dried surface is more shiny. Wash bacon carefully after washing. Better brush it again. This kind of bacon is more hygienic. You can't get wet after air-dried bacon is done. If you come into contact with water during the production process, the bacon will decompose.

Characteristics of bacon

It is salty and fragrant, and people classify bacon as bacon. China's diet is world-famous. The variety of bacon alone is dazzling. The similarities and differences between bacon and bacon are that both need to be salted, and then bacon can be dried for a few days. Lean meat is bright red, fat white or yellowish, salty and delicious, and has a little more water than bacon. Bacon must be baked or exposed to the sun until lean meat is dark red or light yellow, fat meat is dry or transparent, sweet and delicious, with unique flavor and more suitable for storage.