The origin of bacon's name:
Bacon is mainly pork breast, which is made by processing and pickling pork. Bacon's development began in Newfoundland. Legend has it that a hunter did not finish his food after catching a deer, so he cut off the unfinished meat piece by piece and soaked it in seawater, and bacon was born. So bacon is actually an exotic product, and its name is transliteration. Bacon means venison.
Bacon is smoked rib meat (that is, square meat) or smoked bacon. Bacon is one of the three main varieties of western-style meat products (ham, sausage and bacon), and its flavor is not only salty, but also smoky.
In fact, the most common smoked pork is smoked ribs and bacon and ham slices. Traditionally, pigskin can also be made into bacon, but bacon without skin can be a healthier choice.
The skin of bacon is oily yellow and the cortex is hard. Is it gentle to hit with your fingers? Bobo. Sound; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting.
Extended data:
Main efficacy? Bacon mainly has the functions of invigorating spleen, stimulating appetite, dispelling cold and promoting digestion.
Taboo?
1, diarrhea due to deficiency of spleen and stomach should not be eaten more; 2, the elderly, patients with gastrointestinal ulcers fasting; 3. Patients with acute and chronic nephritis should not eat; 4. Those with edema, edema and ascites should not be eaten; 4. Patients with duodenal ulcer should not eat those with unhealed cold, damp-heat diarrhea, food stagnation and abdominal distension.
Studies have shown that long-term consumption of bacon may indeed increase the risk of cancer. Eating 50 grams of processed meat every day, that is, two pieces of bacon, can increase the risk of colorectal cancer 18%.
Briefly introduce the production method.
Choose pork from pig's back or waist, because this part of the meat is rich in weight and relatively non-greasy. Generally, pickling is divided into sweet juice or salty juice. Because my family doesn't like sweet mouth, I usually make salty mouth. After selecting the pork, cut the meat into strips, clean the surface, take salt and pepper, and evenly spread it on the surface of the meat several times to make it even. After that, hang the meat perforated tether in a ventilated and dry place to dry.
Wait a week or so before applying it with salt and pepper. Continue to air dry in a ventilated and dry place for about 20 days, and air dry naturally, which can effectively remove water. Otherwise, the meat at the back will go bad if it is not done well in the early stage. I made it twice when I was anxious at first, but I was too impatient to eat hot tofu. If you are not in a hurry, it is suggested that you can air it for a while to let the meat dry completely.