Yes, because if the salt on the skin is not washed away, the salt will return to moisture after being exposed to the sun, which will easily cause the bacon to deteriorate and lose its flavor. The salt on the skin is washed away, and the bacon is not only dried in the sun, but also has a beautiful color and a delicious taste.

Be careful to put the bacon away during the drying process when the humidity is heavy at night or when it rains to prevent the bacon from getting wet and moldy. It is also recommended to store the dried bacon in the refrigerator.

Extended information

Tips for making bacon:

1. It takes about five weeks from the initial salting to the finished product. During these five weeks , must be hung in a cool and ventilated place to dry, and must not be exposed to sunlight. Because ultraviolet rays in sunlight will hydrolyze the fat tissue in the meat, causing the unsaturated fatty acids in the fat tissue to oxidize themselves, and even cause rancidity, which will greatly reduce the nutritional value and make it difficult to preserve for a long time. In order to ensure the quality of the finished bacon, the trick is to first salt, double salt, double salt, first dry, return to brine, and double dry. All steps are indispensable, and the entire process must be carried out in a cool, ventilated, and dark environment.

2. After the meat is marinated, collect the old marinade, bring to a boil over high heat, then turn to the lowest heat and simmer for ten minutes. Remove from the fire, filter it after cooling, pour it into a clean container and store it in the refrigerator. , then take it out and heat it in the microwave for three minutes to sterilize and disinfect it every half month. The brine for the next year's cured meat is processed into old brine in the same way, and combined with the previous year's old brine for back brine. It will be like this every year from now on. The longer the years go by, the older the stew will be and the more mellow the taste will be.