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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 ...
The Basics of Losing Weight After 40. Losing weight can be challenging at the best of times. But after the big 4-0, a few more challenges pop up, making weight gain common and weight loss harder.
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 towels to thoroughly drain the ...
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, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as eggs Benedict; in the U.K. and Canada it is called back bacon.
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Bacon Pancakes . Spike Some Bourbon. Infusing perfectly good bourbon with bacon fat might seem strange, until you taste it. The smokiness of the bacon brings out the toasty, savory notes of the ...
In Canada, the term bacon on its own typically refers to side bacon. [18] Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. [18] Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); [18] it is popular in ...
Cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. (Adjust the heat if the bacon is getting too dark.) Remove to paper towels to drain, then crumble.