This cured pork product has been part of the fabric of American culture and diet for what seems like forever—but how did it become so revered? What made it a staple for morning meals? Why is it a standout snack, and even the star of sweets?
Read on to learn more about what makes bacon sizzle. The history of bacon can be better understood by exploring the history of the word itself. This is when the Chinese began to salt and cure pork belly. Like nearly all trends in the world, this salting and curing process traveled. It eventually gained popularity in other parts of the world, evolving as it was incorporated into different cultures. The Greeks and Romans ate bacon, and, as time progressed, this perfect pork product was enjoyed in England, France, Germany, and, eventually, the United States.
Bacon traveled well and became a source of protein for the masses, due in part to the fact that its curing process meant no refrigeration was needed. The first bacon curing facility was located in Wiltshire, England. Place strips on microwave safe plate or bacon rack. Do not cover. Microwave on HIGH setting until crisp. See microwave times listed: 2 Strips: 1 — 1. Microwave ovens vary. Times given are approximate. With the exception of specialty products like turkey bacon that seek to imitate traditional pork bacon, real bacon is made from pork.
Any of these cuts of meat could be sold fresh from the pig simply as pork belly, loin or sides to be cooked or as uncured bacon for people to cure with their own recipe and method. So, how does bacon go from a cut of fresh pork to a delicious preserved meat? The traditional method for bacon curing is known as dry curing.
The raw bacon is rubbed with salt and other seasonings, which imparts flavor and cures the meat over a period of a week or two. In some cases, sugar is added to the dry rub for some sweetness. Typically, after being cured, the bacon is rinsed off, dried and then goes into a smoker for further preservation and flavoring. Typically, the smoking process happens at a low heat, enough to flavor the bacon without cooking it.
The type of wood chips used in the smoker can impart a specific flavor, whether it be applewood, hickory, cherry or any other type of smoke wood. Dry curing is the time-honored method for curing bacon, so traditional types of bacon are generally dry-cured. This process is more time-consuming, though, so it has become increasingly rare in the U. You can still get traditional dry-cured bacon, however, from artisanal companies like S.
Clyde Weaver. Happy Bacon Tuesday everybody. Posted by S. Most bacon today is cured through wet curing. Traditional curing ingredients like salt, sugar, sodium nitrite and potentially other chemicals or seasonings are mixed to create a brine. The bacon is either placed in the brine to soak or, more commonly, is injected with the brine.
The soaking method is known as immersion curing and takes a bit longer than the injection method, known as pumping. After curing, as with dry-cured bacon, the cured bacon can now be smoked for enhanced flavor and preservation.
This process takes around six hours or more — much faster than smoking, which can take multiple days. When bacon is heated in an oven rather than smoked, liquid smoke may be added to help the meat achieve a smoky flavor. Industrial processes of curing bacon result in bacon that is higher in moisture and generally lower in flavor intensity.
The added moisture increases the weight of the bacon which, in turn, increases the cost of the bacon. Remember, commercial bacon-making methods are aimed at mass production rather than exceptional quality. Now that you know the basic processes for making bacon, you may be wondering what differentiates the dozens of varieties of bacon you see at the butcher, grocery store or ecommerce stores.
Most bacon you purchase is already sliced, which means all you have to do is place the slices straight into the pan. However, you can buy bacon unsliced. An unsliced section of cured pork belly is known as slab bacon. Slab bacon is typically sold with the rind still on, which you can remove yourself before cooking. Slices that are thinner or thicker than normal are typically labeled as such.
This bacon is typically about twice as thick as standard bacon slices.
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