Seven days. Preserving bacon for too long will lead to the fermentation of bacteria in the meat and make the meat sour. Therefore, curing bacon for 7 days can bask in the sun, which will gradually evaporate the water in bacon and make it drier, which is beneficial to the preservation and drying of bacon. Bacon refers to the processed products made by curing meat and then baking or insolating it in the sun. Bacon has strong antiseptic ability, which can prolong the storage time and increase the unique flavor.