A list of the contents of this article:

How many days does it take to marinate the bacon before it can be dried?

1.-about 7 days. It is generally necessary to use seasoning to pickle the cured meat before drying, but it should not be cured for too long, otherwise it will breed bacteria and deteriorate, usually it will be pickled for about 3-7 days.

2. The cured meat can be cured for 4 days to dry. The curing time of the cured meat is too long, and the high temperature during curing causes the bacteria in the meat to ferment, so the meat will turn sour, and it will usually be pickled for one day, and then leave it outside to dry. It is best to put it out in the air at night, so it is not easy to go bad. Bacon is generally pickled for about 3-7 days, if you like the taste can be pickled for a few more days, but the cured meat after the Winter Solstice needs to be pickled for 7 days before drying.

3. Bacon can be pickled for a few days and can be dried in about a week. Bacon refers to the pork salted after the meat, its corrosion ability is relatively strong, can be preserved for a long time, generally in winter when people will breed pork, wait until the Spring Festival to eat.

How do you cook the bacon?

The cured meat is hung in the north-facing ventilated place, which is exposed to the sun for about 2-3 hours in winter, usually after 4 o'clock in the afternoon, when the light is weak and suitable for drying the cured meat. All in all, the bacon should be dried in the faint sun for about 2 hours every day, and then air-dried naturally. At night, the cured meat dried in the open air should be collected indoors to prevent dew or Rain Water from dampening the cured meat and to avoid stinky caused by bacteria or fungi.

When the cured fish cured for a week or so is taken out to dry, the cured fish should first be washed with warm water for the purpose of removing Botox produced by long-term pickling. Make the bacon fish golden and shiny. Use the rope to pierce the bacon fish and try to pierce the hole near the fish bone where there is a lot of lean meat. Avoid falling due to gravity, wind and other factors.

To dry the bacon, you need to choose a place with good ventilation and plenty of sunshine. Had better be outdoor balcony or courtyard, avoid indoor dark damp environment. When drying, make sure that there is a certain distance between the cured meat to avoid adhesion to each other. The drying time is usually 5-7 days. During this period of time, the role of sunlight and wind will gradually make the bacon lose moisture and become dry and hard. At the same time, the combination of seasoning and meat will be closer, forming a unique flavor.

The curing time of the cured meat is too long, and the high temperature during curing causes the bacteria in the meat to ferment, so the meat will turn sour, and it will usually be pickled for one day, and then leave it outside to dry. It is best to put it out in the air at night, so it is not easy to go bad. Bacon is generally pickled for about 3-7 days, if you like the taste can be pickled for a few more days, but the cured meat after the Winter Solstice needs to be pickled for 7 days before drying.

Bacon can not bask in the sun, the sun will make the meat dry and firewood, which is not good for eating, so it is best to air-dry or smoke the cured meat in a ventilated place. But if the bacon has worms or mildew on the surface, it can be dried in the sun to eliminate pests. When preserving bacon, keep it in a dry and ventilated environment to avoid dampness. Points for attention in pickled bacon: the cured meat should be kept dry and dry without moisture.

Pickled meat usually takes a few days to dry.

1. After 4 or 5 days of curing, the cured meat can be taken out and hung in a cool and ventilated place to dry. Every year from October to November of the lunar calendar, the weather is sunny and Lesser Cold, when the north wind is dry, is the best time to dry bacon. The best drying temperature is below 15 ℃ and the place is windy.

2, pickled meat generally pickled for 2-3 days can be dried, pickled for too long will be very salty, and there will be fishy smell. And the cured meat must be washed before, after cleaning, but also remember to drain the cured meat, otherwise the cured meat will go bad.

3, when pickling, you should rub it hard, rub it with salt and put it into a clay pot for 7 to 15 days, mainly according to the size of the meat. Hang the pickled pork strips in a well-ventilated and sunny place until the oil comes out. It's usually best to bask in the sun for a week. When drying, pay attention to hanging in the sun during the day, at night to enter the room, in case there is Cold Dew at night, affecting the taste.

4. Bacon can be taken out for a few days to dry, usually after 10 days, but if you want to make delicious bacon, you should pay attention to the fact that the pork you just bought cannot be washed, otherwise the pork will spoil easily. And the meat slices should be turned regularly during the pickling process, and choosing the meat between the pork ribs will make the bacon taste better. Cured meat can be taken out to dry after 10 days. Generally speaking, it can be taken out after 10 days of curing.

5. About days. After the bacon is pickled, drying is the key. Hang the bacon in a well-ventilated and sunny place to dry, pay attention to turning, so that the sun basks evenly on the bacon, usually in about 10 days, there is a little oil exudation on the skin and fat part, the fat is white and light pink, and the lean part is dark red, otherwise it needs to be dried.

The right way to dry bacon

When the cured fish cured for a week or so is taken out to dry, the cured fish should first be washed with warm water for the purpose of removing Botox produced by long-term pickling. Make the bacon fish golden and shiny. Use the rope to pierce the bacon fish and try to pierce the hole near the fish bone where there is a lot of lean meat. Avoid falling due to gravity, wind and other factors.

Put the cured meat in the less strong sun for 2-4 hours every day, and then hang it in a cool and ventilated place, so that the cured meat can slowly dry. Winter night will produce dew, so in the evening bacon can not be left outside, must be put in a cool and dry room. As long as the bacon becomes dry, the color is golden.

The method of drying cured meat is to pierce a hole in one end of the meat with a knife to dry it, and spread the bought meat evenly with salt, do not wash it with water, and marinate for 5 to 6 hours. Put the pickled meat in boiling water, blanch for 20 seconds, and rinse. The washed meat is worn with coarse cotton thread and hung in a sunny place to dry for about an hour.

It usually takes a few days to dry the bacon.

Bacon generally dry for 15-20 days or so, at this time the bacon will lose water and become dry, the color will also change from the original white to golden yellow, and looks very crystal transparent, attractive appetite. The production of bacon is very time-sensitive, which is better after the Winter Solstice and before the Beginning of Spring, otherwise the quality will be poor due to temperature.

How long does the cured meat usually dry? the cured meat is usually dried for 15 to 20 days. The cured meat is usually made between the Winter Solstice and the Beginning of Spring. The cured meat produced at this time will be easier to store and the quality will be relatively good. However, it is necessary to pay attention to the heavy humidity at night, so the dried bacon needs to be collected indoors at night. Cured meat is usually dried for 15 to 20 days. Bacon is named because it is usually made in the twelfth lunar month.

The drying time of bacon usually takes about half a month. The cured meat should be exposed to sunlight outdoors to remove moisture until the meat becomes hard. Weather conditions and sufficient sunshine will affect the drying time, and overcast and rainy weather may lead to longer drying time. If conditions permit, longer drying time can improve the quality of bacon.

-about 7 days. It is generally necessary to use seasoning to pickle the cured meat before drying, but it should not be cured for too long, otherwise it will breed bacteria and deteriorate, usually it will be pickled for about 3-7 days.

Bacon is usually dried for 15 days. In the process of making bacon, it needs to be pickled and left to dry outdoors until the moisture evaporates completely and the texture becomes hard. In case of rainy weather or lack of sunshine, the drying time of bacon will be extended accordingly. Dry cured meat should choose sunny, sunny days to ensure complete removal of moisture, prevent the growth of bacteria and maintain the freshness of cured meat.