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A buckboard is a four-wheeled wagon of simple construction meant to be drawn by a horse or other large animal. A distinctly American utility vehicle, the buckboard has no springs between the body and the axles. [1] The suspension is provided by the flexible floorboards of the body and a leaf spring under the seat(s).
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 ...
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 preparation of bacon varies by type, but most involve curing and smoking. [23] Some of the types of bacon include American ( a.k.a. side bacon or streaky bacon), buckboard (shoulder bacon), Canadian ( back bacon ), British and Irish (rasher), Australian (middle bacon), Italian ( pancetta ), Hungarian ( szalonna ), German ( speck ), Japanese ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
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
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 ...
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 ...
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