[What is bacon _ how is it made]
Bacon is now gradually appearing on our table.
But do you know what is bacon?
Or how is bacon made?
In fact, although many people like to eat bacon, they do not know anything about bacon making.
In fact, the main raw material of bacon is pork, which is made by smoking and other cooking methods.
If you eat for a long time, it is not good for your health.
Bacon is a transliteration of the English word “Bacon”, and its original meaning is smoked rib meat (ie, square meat) or smoked salty spine.
Bacon is one of the three main varieties (hams, sausages) of Western-style meat products. In addition to its delicious salty flavor, it also has a strong smoky flavor.
The bacon has an oily, golden-yellow skin, and the leather is hard. There is a slight “porphyrin” sound when you tap with your fingers; the lean meat is dark brown, the slices are dry and hard, and the flesh is bright after cutting.
Bacon, also known as bacon, is made from pork breasts that have been cured and smoked, or other parts of meat.
Bacon is generally considered a breakfast platter, sliced into thin slices, baked in a pan or thinly sliced.
The bacon tastes very good and is often used for cooking. Bacon is considered the main source of excess, but because of the introduction of low-carb diet in the United States, the concept of bacon fattening has gradually changed.
The most common bacon is marinated smoked pork ribs (flitch) and bacon rashers.
Traditionally, pork skin can also be made into bacon, but skinless bacon is a healthier option.
Studies have shown that long-term consumption of bacon may indeed increase the risk of cancer.
Eating 50 grams of processed meat a day, that is, two slices of bacon, can increase the chance of developing colorectal cancer by 18%.
Bacon is mainly produced in North America, while Britain and Ireland call it bacon streakybacon.
In 1500 BC Chinese cooks initially salted pork.
This will always be an early way to preserve pork, and it will also inspire the aroma of pork.
Bacon is also a type of bacon.
It is made by coating pork belly with spices and sea salt after natural air-drying. The uniformly distributed fat is smooth but not greasy, with moderate salinity and full flavor.