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  2. Wiltshire cure - Wikipedia

    en.wikipedia.org/wiki/Wiltshire_cure

    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 ...

  3. Bacon - Wikipedia

    en.wikipedia.org/wiki/Bacon

    Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); [19] it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada.

  4. 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

  5. How Long Bacon Lasts in the Fridge. Before diving into the signs of spoilage, it’s important to know how long bacon typically lasts in different storage conditions.

  6. Danish Bacon - Wikipedia

    en.wikipedia.org/wiki/Danish_Bacon

    Production methods moved from the traditional dry-curing process of rubbing salt, spices and sugar into the bacon to the less labour-intensive wet-curing process in which the bacon is left to soak in brine. Wet curing can also be used to increase the water content of the meat to add bulk and to add sodium nitrate and phosphates to shorten the ...

  7. Peameal bacon - Wikipedia

    en.wikipedia.org/wiki/Peameal_bacon

    Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario . Toronto pork packer William Davies , who moved to Canada from England in 1854, is credited with its development.

  8. My Grandmother Treasured This Southern Ingredient, And It ...

    www.aol.com/grandmother-treasured-southern...

    Bacon (or other) fat serves to replenish the seasoning of your cast-iron pans, like putting lotion on your legs in the winter (weird, I know, but accurate!).

  9. The Best Way to Cook Bacon, According to the Best Bacon ... - AOL

    www.aol.com/best-way-cook-bacon-according...

    According to Allan Benton, the producer of the Tennessee hams, bacon, and sausage most heralded by chefs all over the world, bacon should be cooked in the oven on a sheet pan at 350°F for 14 to ...

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