If only a small amount of white vinegar is applied, the meat will not turn sour. Pickling meat with vinegar has the advantages of sterilization and antisepsis. When making bacon, you can add a little vinegar, which can not only keep the color of bacon intact, but also inhibit the growth of bacteria. One of the main components of vinegar is acetic acid, which can reduce the odor and prevent the formation of nitrite in bacon.

Bacon is usually coated with white vinegar, which is a processing factory that is difficult to strictly control the sanitary quality and add some raw materials for sterilization and flavor enhancement. Remedial measures can also be taken, for example, in the processing of silk-wrapped rabbits, the pickled meat with high content of contaminated bacteria is sterilized with edible acid, then soaked in edible acid and cooled.

White vinegar is added to cooked bacon because a lot of salt is added in the curing process, and it is salty and hard because of sun exposure. The main reason for adding white vinegar is that protein and other nutrients in bacon can be integrated into soup, so that people can absorb more nutrients. For bacon with white vinegar, it is just like bacon without white vinegar.