What to do when it rains and there is no sun? Is it okay to dry bacon with only ventilation and no sun?

We all know that bacon is a common meat food. It is made from fresh pork and needs to be air-dried. When many people dry bacon, they encounter rainy days and no sun. So what should we do when there is no sun to dry bacon? Let's take a closer look!

What to do with bacon on rainy days without sunshine?

On days without sunlight, you can put the meat in a dry and ventilated place indoors, otherwise it will easily mold. There is no need to expose marinated fresh meat to the sun, you can put it in a cool place to air dry. Of course, the temperature must be appropriate, and the most suitable temperature is 0-10℃.

What should we do if there is no sun during the production of bacon in rainy days? In fact, there is no need to worry. The time for drying bacon is generally 7 days. There is no sun at night during this period. When there is no sun, we have to put it in the house to prevent dew or rain. So when it rains, we can put the pickled bacon in a dry and ventilated place and continue to dry it when the sun comes out. If you feel that the environment is relatively humid, you can blow it with a fan or a hair dryer from time to time. The fan is more suitable and can be blown continuously. If it is north wind weather, it is even better, just put it in a ventilated place. There is only one principle, don't let the bacon touch water, even if it is naturally dried. If it rains a little, it's okay, just get rid of the moisture, wipe it dry with a cloth, blow it dry with a hair dryer fan, or roast it with fire. Wait for the sun to come out and continue to dry it.

Can I still eat bacon if it smells a bit?

If the cured meat smells bad, it means that the meat has rotted and deteriorated. It cannot be eaten. Eating it can easily cause gastrointestinal discomfort and even food poisoning. It is recommended to throw it away. If it is not bad, you can apply some edible salt and put it in a ventilated place to air dry. The bacon in Guangdong is cured with edible salt, which can ensure that the meat is not easy to mold or get worms when it is not exposed to the sun on rainy days.

How to pickle bacon

Step 1: Before making bacon, choose the right meat. The best bacon is determined by the meat part. The amount of salt per pound of meat and the optimal amount directly determine the taste of the bacon and how long it can be preserved.

Step 2: First brush the meat with strong liquor and dry it thoroughly. This step can not only disinfect it, but also remove odor.

The third step is to put salt, star anise, and peppercorns in the pot and stir-fry until the salt turns yellow, then put the meat in. Rub the salt upwards. After rubbing the salt, (the meat is covered with salt), take the meat out and put it in a jar. Then pour the remaining salt in the pot and seal it. Let it sit for two days. The next step is to smoke it. Put orange peels, peanut skins, and walnut skins in the pot, put the meat on the iron screen, cover the meat with paper, turn on the fire, burn for half an hour, turn it over, remove the paper, and continue smoking for another half an hour, then take it out and let it cool.

Finally, string them together, hang them on beams and place them in a cool, dry and ventilated place to air dry. The cured meat can be eaten for a year without changing its taste or going bad.

How many days does it usually take to dry bacon before it can be eaten?

Usually about a month.

Rub the fried and cooled pepper salt on the meat to be marinated. Use paper to absorb the blood in advance.

Rub the meat with pepper salt and put it in a container, such as a stainless steel basin, and place a heavy object on top of the meat to press it down.

Remember that the meat must be turned over, the first time is after one day, and the second time after three days.

After marinating for a week, you can hang the meat in a ventilated place. Avoid direct sunlight on the meat. If it cannot be avoided, cover the meat with large sheets of paper.

After a month, you can put the marinated meat in the refrigerator for storage.