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 Posted By: Goldfynche 
Jan 24  # 1 of 21
Bacon!

Cured (dry salted) pork. Or so it used to be. Nowadays, in the UK. All we can get from the supermarkets, is thin rashers of pork. Injected and pumped full of brine. Simply because it is simpler and quicker to produce "bacon", that way.
Occasionally. you will come across a Deli, that sells traditionally cured bacon. They usually buy a carcass, and slice it, themselves. If they sell both methods of produced bacon (and they usually have to, to make any profit) There is an EU law that states that all bacon produced by either method must be kept completely and totally apart from each other. That includes work bench's, knives, slicing machines, everything. I was never quite sure why. :confused:
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 Posted By: 1751Texan 
Feb 19  # 2 of 21
One great recipe with Bacon is stuffed Jalepenos...

slice jalepeno in half(LW) and seed, spread cream cheese or soft cheese on two halfs and wrap pepper with thick cut bacon, bake or grill till chilie is soft, let cool and enjoy.
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 Posted By: Cook Chatty Cathy 
Feb 19  # 3 of 21
Goldfynch I do not know why they would be required to keep the two types of bacon totally apart from one another. That is not so here in the states. I like all kinds of bacon, and I actually prefer the thin cut as it fries or bakes up really nice and crisp. It is nice to cook with the thicker bacon. I used to use alot more of it in my younger days, but now I simply shy away from it except for a small amount every now & then. It has way too much bad fat for my diet, which is a sad thing, because bacon is such a nice tasting food!
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 Posted By: Mama Mangia 
Feb 20  # 4 of 21
All bacon is first cured in a brine; sometimes dry packaging; sometimes both. This is "fresh" bacon (a/k/a "green" bacon). From there it can be furter dried for weeks or months, boiled, or smoked.

Bacon is made from several different cuts of pork (usually the back or sides, as well as the bellies) - making it streaky, or fatty (American -style). The side has more meat and less fat. Made from the fatback - which is almost pure fat and pork loin which is very lean. Back bacon is from the pork loin.

The brine is usualy sodium nitrate and/or saltpeter for curing, and sodium ascorbate or erythorbate to accelerate the curing process and keep the color. Sodium polyphosphates are added for slicing -to reduce splattering when frying (believe that one!)

Bacon is not really good for you but it really has great flavor.


It's time consuming - but you can make your own bacon.
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 Posted By: chubbyalaskagriz 
Feb 21  # 5 of 21
Howdy 1751Tex- and welcome to Spice Place! I'm kevin.