Rashers are simply cured and sliced in a different manner. Since we live in a global world of commerce today, international dishes of all kinds are prepared and served around the world. Our experienced pro butchers will help you in learning the very best ways to prepare foods with streaky bacon and rashers for the enjoyment of everyone in your household. Also a good one if you like your bacon super crispy.
Chopped, little pieces of bacon, all ready for quick cooking. Have a look at the packet and see if you can tell what cut of bacon that's gone into these.
Just by looking at the colour of the chopped bacon inside you should be able to make a call on the balance of meat to fat. You'll want some fat if you are adding to casseroles but something a bit leaner if you want something for topping a pizza or for adding depth and texture to a quick pasta supper. All meat is cured to preserve it. In days before refridgeration, it was widely used to preserve meat. Curing uses salt to draw moisture out of the meat. The dry curing process involves rubbing curing mix all over the joints.
Preferably done by hand to ensure the whole surface is covered. As every cut is different, each one should be weighed individually and the curing salts rubbed into the meat ensure all parts are reached and cured equally. These joints are then left to cure for 14 days. After 14 days, this joint is now ready to be cut into rashers. Wet curing involves the joints being submerged in a curing pickle ie salty water.
This cures the meat but also allows a large amount of liquid to be absorbed by the meat. You'll know your bacon has been wet cured if there is a fair bit of shrinkage when you cook it. Learn more. But just how much do you know about the different types of bacon? Ready to try something new? Bacon is typically salt-cured pork belly. While it can, in theory, be made from any animal, including duck or beef, pork is renowned for its high fat content, which makes great traditional bacon.
You can make bacon with other cuts of pork , veering more toward the sides and loin, which results in different bacon types. You can also change how your bacon is cured and add a variety of different flavorings. Furthermore, contrary to popular belief, eating bacon actually has some health benefits — so now you have the perfect excuse!
Read more — The best mail-order bacon companies. Bacon can vary significantly in terms of flavor, texture and common recipes.
It generally comes from the fattier belly of the animal and consists of around one part meat to three parts fat. Hence its name, streaky bacon , due to the long layers of fat that run parallel to its rind.
Streaky bacon is often injected with a mixture containing salt and sodium nitrate to cure it. However, you can also find varieties that are dry cured with a dry rub, or left to marinate in a curing solution.
After being cured, the bacon is then smoked, if required, and sliced thinly. Thanks to its high fat content, streaky bacon crisps up well when cooked, which is ideal if you like crispy bacon sandwiches. It also works well with most dishes that can accommodate its strong flavor and firm texture. We have a guide to smoking your own bacon at home , which you can easily slice into streaky bacon. More common in the UK and Canada, back bacon comes from the leaner pork loin cut , giving it a much higher meat to fat ratio.
Turkey bacon is made from turkey meat that is chopped, reformed, cured and smoked to have a similar taste to bacon.
There are several types of plant-based bacon available on the market. Common ingredients include tofu, tempeh, coconut or eggplant. Get the recipe: Bacon and Cheese Scrolls.
Get the recipe: Avocado and Bacon Brekkie Pizza. Skip to main content. How is bacon made? Related: 3 ways to cook bacon The different cuts of bacon Streaky bacon Also referred to as side bacon, this cut comes from the belly or side of the pig.
Short cut bacon This type of bacon comes from the back of the pig. Middle cut bacon This is a combination of both the shortcut and streaky bacon. Middle cut bacon can be purchased with or without rind. Bacon substitutes There are many types of cured meats that are somewhat similar to bacon and that can be used as a substitute in a pinch.
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