After/kloc-0.5 ~ 20 days of smoking, air-drying and sun-drying, the bacon strips gradually lost water and dried, and the color changed from white to golden yellow. The finished product was about 70 kg per/kloc-0.00 kg of fresh meat.

The specific curing time depends on the temperature at that time, and it needs to be below 15 degrees, so that the meat will not go bad. Take it out to dry after curing. And turn it once a day during the curing process to observe the situation of bacon.

Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon.

Extended data:

When buying, choose the one with dry appearance, no odor, no sour taste and bright flesh color; If the lean meat is black and the fat is dark yellow, it means that the shelf life has expired and it is not suitable for purchase.

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.