Preserved meat can not be dried in the sun. It can only be hung in a cool and ventilated place for drying. If the bacon is exposed to the sun, it is easy to produce oil, which affects the taste and is not delicious. Of course, it also depends on your actual situation. If the actual conditions do not allow, you can choose to hang it in a place where the sun can reach, but the temperature should not exceed 10 degrees, or the bacon is easy to deteriorate.
Preserved meat is made with salt, also called pickled meat, salt meat, bacon; It is a provincial quality product in the 1982 bacon evaluation in Sichuan Province; Its product features: clean appearance, neat cutting, firm muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat. It has the inherent flavor of bacon.