How is bacon

Wet cured bacon is brined instead of dry rubbed, although the rinsing and smoking process is the same. After curing, bacon is still in slab form. If the meat is going to be frozen, it is left in slab form, although the rind may be trimmed. It can also be sliced for more immediate consumption. Depending on personal taste, the individual slices can be cut thick or thin.

The meat is considered perishable after smoking, and it should be kept under refrigeration until eaten. Numerous terms are used to refer to various types of bacon. Canadian bacon comes from the back of the pig, resulting in a leaner cut of meat. Pancetta is an Italian version that comes from the belly of the pig, and when it is cured and handled differently, it is called streaky bacon or belly bacon.

Jowl bacon comes from the cheeks of the pig, and cottage bacon is made from cured pig shoulders. This product was created to be a leaner alternative to bacon. Similar process can be used to create beef bacon and duck bacon. Bacon is so popular that there are even vegan imitations on the market. While these imitations may come close to the taste of bacon, any bacon that is not made from pork will never be quite the same as real bacon. The answer is pretty simple. The bacon is cooked at the production plant before being packaged.

To be considered shelf-stable, the water activity must be 0. Precooked bacon may seem convenient, but it will never taste as fresh as bacon you just cooked in your own oven or on your own stovetop. For centuries, cooks have been using bacon grease for frying and adding flavor to food.

Using time-honored methods of dry curing and smoking and never taking short-cuts, we produce delicious bacon right here in Lancaster County that you can enjoy with breakfast, lunch or dinner, no matter where you live. Bacon is one of the most beloved meat products, but not all bacon is created equal. Browse our bacon products today , and consider trying some of our amazing ham and other meat products, as well.

Thank you. Good to know all the differences. And the nitrates are interesting in incited bacon. We smoke our bacon at a lower temperature in order to preserve the juices and fat.

Thanks for asking! What temperature do you smoke your bacon at if it is a lower temp smoke? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. How is Bacon Made? January 2, The Traditional Bacon-Making Process So, how does bacon go from a cut of fresh pork to a delicious preserved meat? Hi Jeremy! Leave a Reply Cancel reply Your email address will not be published.

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A traditional sausage is made of choice cuts of pork, ground up with some fat, breadcrumbs and seasoning. However, the industrial processes that lie behind the frankfurters you get in a bun are generally far less appetising. If you are having hotdogs I would have a chipolata with a high pork content — and two or three at most.

Cheap ham slices are generally made from meat that has been mechanically recovered. They are then moulded back together again, cured, cooked and sliced, then packaged for human consumption.