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2. Salting (food) - Wikipedia

   en.wikipedia.org/wiki/Salting_(food)

   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.

3. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   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

4. Curing salt - Wikipedia

   en.wikipedia.org/wiki/Curing_salt

   One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. [4] It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.

5. This Creamy Casserole Has Chicken, Bacon, *and* Ranch Seasoning

   www.aol.com/creamy-casserole-chicken-bacon-ranch...

   Start by cooking some bacon, then cook the onions and garlic in the flavorful bacon drippings. After that, cream cheese and milk get mixed together with dry ranch seasoning mix to form the creamy ...

6. Salt pork - Wikipedia

   en.wikipedia.org/wiki/Salt_pork

   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 develop a ...

7. Bacon - Wikipedia

   en.wikipedia.org/wiki/Bacon

   Collar bacon is taken from the back of a pig near the head. [8] [14] Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape. [8] Jowl bacon is cured and smoked cheeks of pork. [15] Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked.