What is bacon made of???????!
Answers:
The bacon fairy makes it out of leftover fairy dust!.Www@FoodAQ@Com
Bacon is made from fresh pork which has been cured (preserved with salt) so that it will keep for longer!. There are two main methods of curing:
Dry Curing
This is the oldest method and each farmhouse would have its own recipe and a slab of bacon would be kept in the inglenook above the fireplace!. From Saxon times pigs were fattened in oak forests on mast (acorns) during Autumn and cured to provide meat for the family in winter months!. Bacon formed part of the rations for long distance sea journeys, heavy salting preserved the meat from spoiling, but by the time it reached the Americas it was tough and more like boot leather than bacon as we know it today!.
Wet Curing
The term ‘Wet-cure’ means to immerse in a liquid brine (a salt and saltpetre solution containing useful salt tolerant bacteria) for 3 to 4 days!. This is a much milder form of curing, and the meat is cured in the brine under refrigeration!. As meat keeps fresh longer at lower temperatures it does not require so much salt!. The Wiltshire Cure (Wet-cure) was developed by the Harris family of Calne, Wiltshire in the United Kingdom, and was revolutionary in its time (1840’s)!. As there were no refrigerators in those days, they used to pack the roof with winter ice to lower the temperature
Unfortunately ‘mass produced’ bacon today is not only immersed in liquid but pumped with water and phosphates to speed up the process and add yield!. The more supermarkets squeezed their vendors on price, the more water has been added!. True flavour has been sacrificed for profit!.
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Dry Curing
This is the oldest method and each farmhouse would have its own recipe and a slab of bacon would be kept in the inglenook above the fireplace!. From Saxon times pigs were fattened in oak forests on mast (acorns) during Autumn and cured to provide meat for the family in winter months!. Bacon formed part of the rations for long distance sea journeys, heavy salting preserved the meat from spoiling, but by the time it reached the Americas it was tough and more like boot leather than bacon as we know it today!.
Wet Curing
The term ‘Wet-cure’ means to immerse in a liquid brine (a salt and saltpetre solution containing useful salt tolerant bacteria) for 3 to 4 days!. This is a much milder form of curing, and the meat is cured in the brine under refrigeration!. As meat keeps fresh longer at lower temperatures it does not require so much salt!. The Wiltshire Cure (Wet-cure) was developed by the Harris family of Calne, Wiltshire in the United Kingdom, and was revolutionary in its time (1840’s)!. As there were no refrigerators in those days, they used to pack the roof with winter ice to lower the temperature
Unfortunately ‘mass produced’ bacon today is not only immersed in liquid but pumped with water and phosphates to speed up the process and add yield!. The more supermarkets squeezed their vendors on price, the more water has been added!. True flavour has been sacrificed for profit!.
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not even pig!. pig leftovers, you know!. the butt part!.
i never tasted it because its full of fat and the pig is a very filthy creature!. i love turkey bacon, its def more healthier and better!.Www@FoodAQ@Com
i never tasted it because its full of fat and the pig is a very filthy creature!. i love turkey bacon, its def more healthier and better!.Www@FoodAQ@Com
Depends on what kind of bacon!.
The bacon your probably asking about is made from pig!.
But my mom buys turkey bacon which clearly comes from turkey!.Www@FoodAQ@Com
The bacon your probably asking about is made from pig!.
But my mom buys turkey bacon which clearly comes from turkey!.Www@FoodAQ@Com
Normally - Pig
There is also beef bacon - not that bad
Turkey bacon - that is not very good but healthierWww@FoodAQ@Com
There is also beef bacon - not that bad
Turkey bacon - that is not very good but healthierWww@FoodAQ@Com
Traditional bacon is pig meat however you can get turkey bacon (not as good)!.Www@FoodAQ@Com
Regular bacon is made of pork bellies, as opposed to hot dogs which are made out of lips and buttholes!.Www@FoodAQ@Com
We eat the turkey bacon!. Not quite as good as the real stuff but better for you, or so they sayWww@FoodAQ@Com
Well lets break this down!. Bac means the back of something!. On means your not off so i would guess backing off of the frontWww@FoodAQ@Com
pig, unless its tofu or turkey baconWww@FoodAQ@Com
proper bacon comes from pigsWww@FoodAQ@Com
oink oink!. Www@FoodAQ@Com
Smoked pork belliesWww@FoodAQ@Com
wilburWww@FoodAQ@Com
Pig!.Www@FoodAQ@Com
GodWww@FoodAQ@Com
Pig meatWww@FoodAQ@Com
pork belliesWww@FoodAQ@Com
pigWww@FoodAQ@Com