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Salt (sodium chloride) is the primary ingredient used in meat curing. [10] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [10] [11] Doing this requires a concentration of salt of nearly 20%. [11]
Salt pork that contains a significant amount of meat, resembling standard side bacon, is known as "streak o' lean." [ 6 ] It is traditionally popular in the Southeastern United States . As a stand-alone food product, it is typically boiled to remove much of the salt content and to partially cook the product, then fried until it starts to ...
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
Remove the pork from the pot and set aside. Add the butter to the drippings in the pot and let melt. Add the apples and onion and cook, stirring frequently, until beginning to soften, about 3 minutes.
6 slices bacon, chopped. 1 small white onion, finely chopped. 2 garlic cloves, minced. 1 tsp sugar. 2 tbsp butter. salt and pepper. In a large skillet or dutch oven, cook bacon over medium high ...
Benton’s method is simple but effective. “We use salt, brown sugar, and pepper, never nitrates or nitrites. Other types of bacon are injected with solutions so they’re ready for market in 24 ...
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the ...
Cook your bacon in the oven. Cooking bacon strips in a skillet can result in the bacon rendering the fat, but the strips can shrink and start to curl up at the edges. It takes a lot of paper ...