from the processing point of view of bacon, through the fresh meat curing, drying processing, can prevent bacteria breeding, remove water, so that Bacon has a long-term maintenance of meat quality, lasting flavor, long-term storage characteristics. But bacon also has a shelf life, at the same time in the preservation method should also pay special attention to!

Bacon shelf life and methods

generally speaking, the cured meat is put in the air vent to dry directly or stored in the refrigerator after making, there is no strict sense of shelf life. Although the shelf life of

and

is longer than that of fresh meat, it is recommended that it should not be kept too long, because if preserved for too long, it is easy to be infected by botulinum and lead to poisoning. Indoor storage of

and

is suitable for 3 months. The local room temperature of

and

is lower than 20 ℃ and the humidity is lower than 60%. The bacon can be hung indoors in a cool and ventilated place for about 3 months. The lower the room temperature and humidity, the longer the preservation time.

and

refrigerator preservation: 1 year is appropriate.

clean the dried bacon and drain the water, then wrap it with plastic film and put it into the freezer of the refrigerator to freeze. If the bacon is large, it can be cut into small pieces and put into the fresh-keeping bag. However, long-term storage can also easily lead to mildew. It is recommended to eat it within one year.

and

have been stored for a long time. Due to the difference of moisture content, ambient temperature and humidity, the quality of

and

is difficult to guarantee.

  

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