Do you know the difference between Canadian bacon, Guanciale, slab bacon and center-cut?
Bacon made from another animal, such as turkey, can be labeled bacon , but the packaging has to clearly state exactly what the bacon is made of, according to USDA regulations.Most supermarket bacon is conventionally cured. It’s a quick process that involves injecting pork belly with a brine containing sodium nitrite, the crucial ingredient that gives bacon its pink hue and helps preserve it, Cordray says. The meat is then “tumbled” under a vacuum to distribute the brine.
Dry-curing, the third method, is old school. The pork is rubbed with a dry mix of salt, sugar, and sodium nitrite and left to cure for up to 10 days in a cooler. It’s a lengthier, lower-yield process, which is why dry-cured bacon is pricier, Cordray says. You’ll find it more at specialty markets and butcher shops.After curing, bacon is heated to 128 degrees and smoked using hardwood , liquid smoke, or a combination of both, Cordray says.
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