Bacon
From ArticleWorld
In the United Kingdom and Ireland Bacon comes in a wide variety of cuts and flavours while bacon in North America is predominantly what is known as streaky bacon. in the UK and Ireland.
A side of not sliced bacon is known as a flitch. An individual slice of bacon is known in the United Kingdom and Ireland as a rasher, while in the United States it is a slice. Traditionally the skin is left on the cut and is known as bacon rind. Although, rindless bacon is still quite common.
Back rashers are bacon made from the meat on the back of the pig, and is part of a traditional Irish breakfast.
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New American rave
In recent years, in North America, pre-cooked bacon, which can be heated in the microwave for a few seconds and then eaten, has become a popular.
Regular curing
This is the process of rubbing salt into the meat over a period of days. The actually curing can take days to complete, but it is noticed in the flavor.
Wet Curing
This is a means of mass curing meat. Where the meat if injected with sodium nitrite, water, and phosphates to cure the meat in hours, not days. It also bulks up the meat and also sacrifices a level of taste as well.
Smoking
Smoking the meat also speeds up the curing process. This also helps flavor the meat, the most common woods to use in smoking the meat are Hickory, oak, beech, cherry, and apple. These help give the bacon a more profound taste and a more unique flavor.
Smoking involves leaving the meat near a low temperature fire for up to three weeks. Hot Smoking involves higher temperatures and actually partially cooks the meat.
In the United Kingdom and Ireland Bacon comes in a wide variety of cuts and flavours while bacon in North America is predominantly what is known as streaky bacon. in the UK and Ireland.
A side of not sliced bacon is known as a flitch. An individual slice of bacon is known in the United Kingdom and Ireland as a rasher, while in the United States it is a slice. Traditionally the skin is left on the cut and is known as bacon rind. Although, rindless bacon is still quite common.
Back rashers are bacon made from the meat on the back of the pig, and is part of a traditional Irish breakfast.
New American rave
In recent years, in North America, pre-cooked bacon, which can be heated in the microwave for a few seconds and then eaten, has become a popular.
Regular curing
This is the process of rubbing salt into the meat over a period of days. The actually curing can take days to complete, but it is noticed in the flavor.
Wet Curing
This is a means of mass curing meat. Where the meat if injected with sodium nitrite, water, and phosphates to cure the meat in hours, not days. It also bulks up the meat and also sacrifices a level of taste as well.
Smoking
Smoking the meat also speeds up the curing process. This also helps flavor the meat, the most common woods to use in smoking the meat are Hickory, oak, beech, cherry, and apple. These help give the bacon a more profound taste and a more unique flavor.
Smoking involves leaving the meat near a low temperature fire for up to three weeks. Hot Smoking involves higher temperatures and actually partially cooks the meat.