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The meat for turkey bacon comes from the whole turkey, which is chopped and reformed into strips to resemble bacon, and can be cured or uncured, or smoked. [1] Turkey bacon is cooked by pan-frying. [63] Cured turkey bacon made from dark meat can be less than 10% fat. [64]
Some traditional cured meat (such as authentic Parma ham [2] and some authentic Spanish chorizo and Italian salami) is cured with salt alone. [3] Today, potassium nitrate (KNO 3 ) and sodium nitrite (NaNO 2 ) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for ...
(There isn’t much of a health benefit to choosing uncured versus cured bacon.) If you love bacon, just remember to enjoy it in moderation and with a diet rich in vegetables, fruit, whole grains ...
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. [1] [2] Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked. The fat on the meat is necessary for the curing ...
Per the experts at Fleishers Butchery, generic bacon, the kind with the seven-day rule, is almost always wet-cured—a quicker curing process that involves either injecting liquid curing agents ...
This Italian cured ham is lower in cholesterol and total fat than bacon, with about the same sodium levels. When crisped in a pan (or the oven), it takes on a similar, satisfyingly chewy crunch ...
American "Canadian-style" bacon. Canadian bacon (or Canadian-style bacon) is the term commonly used in the United States for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and sliced thick. [4] [5] The name was created when this product was first imported from Toronto to New York City ...
Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto .
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