īacon is often served with eggs and sausages as part of a full English breakfast. Hot bacon sandwiches are a popular cafe dish in the UK and Ireland, and are anecdotally recommended as a hangover cure. Fried or grilled bacon rashers are included in the "traditional" full breakfast. īacon may be cured in several ways, and may be smoked or unsmoked unsmoked bacon is known as "green bacon". These are usually eaten as part of other meals. Bacon is also sold and served as joints, usually boiled, broiled or roast, or in thicker slices called chops or steaks. The side cut normal in America is known as "streaky bacon", and there is also a long cut, curving round on itself, known as "middle bacon", which is back bacon at one end, and streaky at the other, as well as less common cuts. Heavily trimmed back cuts which consist of just the eye of meat, known as a medallion, are also available. A thin slice of bacon is known as a rasher about 70% of bacon is sold as rashers. yakitori and yakiniku).īack bacon is the most common form in the UK and Ireland, and is the usual meaning of the plain term "bacon". Uncured, sliced pork belly, known as bara (バラ), is very popular in Japan and is used in a variety of dishes (e.g. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked. It is cured and smoked belly meat as in the US, and is sold in either regular or half-length sizes. In Japan, bacon (ベーコン) is pronounced "bēkon". Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods recently as Baconwürfel ("bacon cubes") in German retail stores. They are used for adding flavour to soups and salads and for Speck dumplings and various noodle and potato dishes. Small bacon cubes (called Grieben or Grammerln in Austria and southern Germany) have been a rather important ingredient of various southern German dishes. Traditional German cold cuts favor ham over bacon, however Wammerl (grilled pork belly) remains popular in Bavaria. Germans use the term bacon explicitly for Frühstücksspeck ('breakfast Speck') which are cured or smoked pork slices. Some of the meanings of bacon overlap with the German-language term Speck. German Speck, a salted, smoked, and roasted pork fatback or belly cut used as a cold cut Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried.īacon type differs depending on the primal cut of pork from which it is prepared, which reflects local preference. įor safety, bacon may be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking. Bacon is similar to salt pork, which in modern times is often prepared from similar cuts, but salt pork is never smoked, and has a much higher salt content. Today, ham is defined as coming from the hind portion of the pig and brine specifically for curing ham includes a greater amount of sugar, while bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavour. Historically, the terms " ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel. īacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing. The Virginia Housewife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot. This process can take up to eighteen hours, depending on the intensity of the flavour desired. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat. Boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Fresh and dried bacon are typically cooked before eating, often by pan frying. Cured bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled. Bacon brine has added curing ingredients, most notably nitrites or nitrates, which speed the curing and stabilize colour. However, both the flavour imparted to the meat in doing so and the extended shelf life it offered had become much prized, and although curing is in general no longer necessary in the developed world, it continues in wide use.īacon is cured through either a process of injecting it with or soaking it in brine, known as wet curing, or rubbed with salt, known as dry curing. Before the advent of cheap and widespread artificial refrigeration in the modern era, the curing of meat was necessary for its safe long-term preservation.
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