Bacon

Bacon meat consists of pieces that are cut from the flanks, the back or the belly of a pig, which are then conserved (salted, dried and possibly also smoked). It is usually used as an ingredient in a recipe, because of the fat and the taste.

Bacon with rind (the skin still attached) is nowadays less common. Also one finds now precooked bacon.



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[hide] *1 Conservation and smoking  ==Conservation and smoking[ Edit] == Bacon is usually salted, IE that the meat over several days with salt is rubbed so to dry. With the sugar and spices is any additions acquired from the then two weeks in drying sprinkling. Afterwards it is, up to nine months in a cool, airy space ' mature '. Less time is sufficient for this purpose if the bacon is smoked.
 * 2 Production
 * 3 popular culture
 * 4 see also

At another used wet preparation is the bacon in a common salt-watersolution, for two to three days, submerged. Sweet bacon one obtains by to add sugar to this solution. Additions can also consist of honey andmaple syrup. Hereinafter referred to as the meat must still be left hanging to dry and two weeks to mature.

In the modern meat industry one uses this wet preparation, which, however, still water, sodium nitrate and phosphate are injected whereby the ripening process is accelerated and increased the volume . These interventions do not benefit the taste. In the meat industry is bacon usually only six to twenty-four hours preserved before being cooked. This method of preparation is usually regarded as inferior. If the bacon then baked is a unsavoury may walk out of white liquid .

Bacon is smoked to enrich the taste and also to the preservation process to speed up. Not smoked bacon is called though raw bacon. Smoked bacon is obtained by this in a closed space above wood chips to dry. By different types of wood, such as Apple, beech, cherry, Walnut, or oak one can obtain taste variants. At a low heat the bacon in two to three weeks dried, or in a few days over a hot fire, with the meat then is partially cooked.

In the meat industry is bacon cooked in large air ovens (convectionovens). This process takes place in parties or on the Assembly line. A lot is in a oven, stationary, both cooked and smoked. In an assembly lineprocess is the bacon to a monorail system hung by a smoking room and a gaaroven run. The smoky flavor is obtained by the combustion of wood chips, or by the bacon with a liquid non-extract spraying. Through the use of hot-air furnaces covers the preservation in the meat industry no longer than 6 hours.

After the bacon is cooked and smoked it must be cooled before it can still pressing and cutting. In the meat industry must be cooled to below the bacon 4.44 ° c in less than six hours to prevent bacterial growth and thus to promote sustainability. ==Production[ Edit] == <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In Netherlands is bacon mainly produced by the Large White (great Yorkshire) pig. Dutch bacon is largely exported to the countries in Europe and parts of Asia. ==Popular culture<span class="mw-editsection" len="337" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.399999618530273px;color:rgb(37,37,37);font-family:sans-serif;">In the United States and Canada there is a kind of subculture emergence of bacon enthusiasts. Internetmemes books, videos, and events are dedicated to bacon and there is a wide range of recipes and products with bacon in it, includingmayonnaise, bacon-bacon-vodka, bacon-donuts.<sup class="reference" id="cite_ref-1" len="165" style="line-height:1;unicode-bidi:-webkit-isolate;"> [1]