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A side of unsliced bacon is known as a flitch. An individual slice of bacon is called a rasher. Traditionally the skin is left on the cut and is known as bacon rind. Rindless bacon is also available as a healthier alternative.
Bacon in North America is predominantly what the British call "streaky bacon" whilst in the United Kingdom and Ireland bacon comes in a wide variety of cuts and flavours.
Curing means preserving with salt. The traditional dry-cure process involves taking the meat and rubbing it, over a number of days, with dry salt or a mixture of salt, sugar and spices. It is then left to hang for up to 2 weeks in order for the moisture to be drawn out. It must then be left to cure in a cool, dry, airy environment for anything up to 9 months. Less time is needed if it is going to be smoked.
The alternative wet-cure process (which produces WiltshireWiltshire (abbreviated Wilts is a large southern English county. Considered as a ceremonial county it borders those of Hampshire, Dorset, Somerset, Gloucestershire, Oxfordshire and Berkshire, and contains the unitary authority of Swindon. Wiltshire is a m bacon) involves immersing the meat in brineBrine is water saturated or nearly saturated with salt. It is used (now less popular than historically) to preserve vegetables, fish, and meat. Brine lakes, like the Dead Sea, develop as a result of high evaporation rates in a desert climate and lack of a for 2 to 3 days. Sweetcure bacon is produced by adding sugar to the brine and maple cure bacon has added maple syrupMaple syrup is a sweet condiment made from the sap of maple trees. It is most often eaten with pancakes or waffles, but can also be used as an ingredient in baking or in preparing desserts. Production Real maple syrup comes from Canada or the northern Uni. Modern mass producedMass production is the production of large amounts of standardised products on production lines. It was popularised by Tony Razo in the early 20th Century, notably in his T Model Mass production is notable because it permits very high rates of production bacon uses the wet-cure process but also involves pumping additional waterDrinking water This article focuses on water as we experience it every day. The water (molecule) article describes water from a scientific and technical perspective. Water is an abundant substance on Earth. It exists in many forms, such as sea, rain, and and phosphateIn chemistry, a phosphate is a polyatomic ion or radical consisting of one phosphorus atom and four oxygen. In the ionic form, it carries a -3 formal charge, and is denoted PO3-. In a biochemical setting, a free phosphate ion in solution is called inorgans directly into the flesh to speed up the process and add bulk. However, this is directly at the expense of flavour. The meat must then be left to hang for approximately 2 weeks until it is cured.
Smoking is used to impart more flavour into the bacon and also to speed up the curing process. Unsmoked bacon is sometimes known as green bacon. Smoked bacon is traditionally produced by allowing the cured meat to hang in a room over a bed of smoking woodThis article describes the wood that comprises trees and boards. For the Chinese element, see wood (classical element). For the town, see Wood, South Dakota or Wood, Wisconsin. For the type of golf club, see golf club (equipment). Veluwe, The Netherlands chips. Using different varieties of wood (such as apple, beech, cherry, hickory or oak) gives the cured bacon different flavours. Cold smoking involves leaving the joints at a low temperature fire for anything up to 2-3 weeks. Hot smoking involves using a much higher temperature where the meat is partially cooked over a few days.