3. Knead the pork with pepper, salt and sugar into a ball, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object. Turn it once every two days in winter and spring, take it out for about 5 days and put it in the shade in autumn. Turn it once or twice a day and take it out in about 2 days. Wipe the water with a clean cloth, put a hemp rope around one end of the skin, hang it in a ventilated place, dry it until it is half dry, put it in a fumigation cabinet, and smoke it for about two or three days, and move it once in the middle. When all the cigarettes are finished and the bacon is golden yellow, take it out and hang it in a ventilated place.
Bacon, as a meat product, does not deteriorate for a long time. After the winter solstice, the bacon made before the great cold has the longest preservation time and is not easy to deteriorate. Preserved at room temperature, bacon tastes most authentic before March of the lunar calendar. With the increase of temperature, the meat quality of bacon will remain unchanged, but the taste will become pungent. So after the third month of the lunar calendar, bacon can't be preserved at room temperature. The best way to preserve bacon is to wash it, wrap it in plastic wrap and put it in the freezer, so it can be preserved for a long time, even for three to five years.
Bacon should not be kept for long.
In winter, the temperature is generally low and the humidity is not high. If you plan to eat it after two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is lower than 60%, you don't need to put it in the refrigerator, just put it 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. Bacon needs a dry environment, so it is not suitable for storage in the refrigerator. There are often vegetables, fruits and other foods in the refrigerator, and the humidity is high, which is easy to cause bacon to be moldy. If there is only a little mildew on the surface of bacon, it can be cleaned with warm water and dried in a ventilated place; If there is more mildew, it is not recommended to eat.
Bought back bacon also has a particular storage method. "In general, the low-temperature and dry environment is suitable for the preservation of bacon." The shelf life of bacon is generally 3-6 months, which varies according to the moisture content of bacon itself, environmental temperature and humidity. If it exceeds 6 months, the quality will be difficult to guarantee.