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Baconian method. The Baconian method is the investigative method developed by Francis Bacon, one of the founders of modern science, and thus a first formulation of a modern scientific method. The method was put forward in Bacon's book Novum Organum (1620), or 'New Method', to replace the old methods put forward in Aristotle 's Organon.
Processed meat. Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, smoking, boiling, frying, and/or the addition of chemical preservatives. [1] Processed meat is usually composed of pork or beef or ...
An example of this process is the preparation of Braunschweiger. In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F).
The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. [1] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [2] Storing the meat in cold rooms meant that less salt was ...
Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. [5] It can be sliced and cooked on a grill, griddled or fried; alternately, it can be roasted, then sliced and served. [6] The brining process makes it nearly impossible to overcook. [7]
Salt-cured pork belly. Cookbook: Bacon. Media: Bacon. Bacon is a type of salt-cured pork [1] made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent.
Ray T. Townsend. Ray T Townsend (May 27, 1913 – April 2, 2011) was an American inventor and engineer who transformed the meat processing world with his invention of the pork skinner, sausage linking machine and pork belly injector. All three inventions are still used throughout the world today.
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine ...