Bacon is pork meat cooked in one of two ways: dry or wet. It is sold in large pieces or cut into thin slices. During dry processing, meat is salted and flavorings are added. When wet, the meat is soaked in a brine of water and salt. Bacon producers add brine to the meat after soaking to make it heavier in weight and larger in volume. Wet-cooked bacon produces a yellow, cloudy liquid when cut, and the meat will not be as crispy as dry-cooked bacon when fried.
Types of bacon
Bacon can be smoked or unsmoked. The latter option is considered healthier, as it is softer and more natural in color. Bacon can be lean (the meat is taken from the back of the animal, it is considered the healthiest and most expensive), with layers of fat (the abdominal part is the fattiest and tastiest), or mixed (both lean and fatty in one piece). Bacon is never eaten raw.
How to buy bacon?
Good fresh bacon looks pink and moist. If the color of the meat is different and it is dry, you should not buy it. The fat should be white or creamy, but not yellow. If the meat smells unpleasant, is wet or slimy to the touch, this means that it has spoiled and should not be purchased.
Storage
Bacon should be stored in the refrigerator in such a way that it does not touch any food that is eaten fresh. Shelf life is usually indicated on the packaging, which should only be opened when you are going to cook the meat. If there is any leftover bacon after use, wrap it in cling film or a plastic bag and then place it in an airtight plastic container.
Excellent quality bacon is sold in parchment packaging. In this case, the unsmoked product is stored for 7 days, smoked – 10 days. The cut is stored for 3 days. If the bacon comes vacuum packed, it can be stored in the freezer for up to 2 months.
Preparation
Bacon is boiled or fried. A pound of bacon takes 20 minutes to cook, and when frying, preparing a portion of the same size will take half an hour. Let the meat cool for 15-20 minutes before serving. Bacon slices can be fried on the grill or in a frying pan. They cook quickly, just 2-3 minutes of frying on each side is enough.
Bacon is part of a classic English breakfast. Other dishes are also prepared with it. Meat or fish is wrapped in slices of bacon, then fried and eaten as is, or cut into pieces and used to make pasta carbonara with a creamy sauce.
Bacon cut into small cubes or strips is added to pea soup, fried and served with scrambled eggs. Boiled bacon is delicious with boiled potatoes, beans and parsley sauce.
Without a couple of slices of crispy pink bacon, which is so deliciously fried in oil in a frying pan. And although this product is now far from uncommon in the culinary world, many still do not know what bacon is. This is easy to find out if you refer to the material below.
What is bacon
Since bacon contains a significant layer of fat, some believe that it is just a type of lard. This statement is not entirely correct.
What is bacon? This is a meat product, for the production of which special, so-called “bacon” pigs are used. Pigs intended for fattening have long backs and rapid growth.
How is bacon made?
In order for the meat delicacy to be exactly the form in which most people consume it, bacon pigs are kept in special conditions. First of all, they are generously fed with barley, dairy products, and beans. Their diet is free of food waste, oats, fish products and meat to keep the bacon tender. When the pig reaches the age of seven months, it is sent for slaughter. From a 100-kilogram pig, approximately 9 kg of product is obtained.
Bacon in countries around the world
Surprisingly, many countries around the world don’t know what bacon is. This is not surprising, since this delicacy is mainly consumed in Europe and America. But even in these countries, the meaning of the word “bacon” varies greatly, as the manufacturing technology also differs. So, in America, the muscular part of the animal’s abdomen is used as an appetizer, in Canada - the lumbar part, and in Russia they take brisket. Separately, we can say about the Italian guanchal, made from pig cheeks using a special technology.
Varieties of bacon
Typically divided into salted and smoked bacon. Smoked bacon can be cold or hot smoked. Salty is used as a semi-finished product. Subsequently, it undergoes food processing: it is used to produce brisket, loin or ham. Smoked is shown to us from TV screens: brisket or other meat part with alternating layers of meat and lard. This bacon is completely ready to eat.
How to eat bacon
Most often it is used as cold and hot appetizers and for preparing main courses. The most famous variation of its use is for breakfast in combination with scrambled eggs or an omelet. Since this appetizer is quite fatty, it is used for baking lean meat, which is stuffed or wrapped in thin slices of bacon.
So, in order to consolidate the information we’ve learned, let’s repeat what bacon is. It is a type of meat snack made from the belly or side of bacon of pigs with alternating layers of lard and meat.
Bacon is made from the side of a young pig, which has no bones or vertebrae. For its production, special early maturing animals with a long back are used. Basically, bacon is seasoned using table salt. The animals are fed with selected food to ensure that the meat is of the highest quality. Today, salted, smoked and even sweet bacon is available on store shelves. You can buy it either in a single piece or in cut plates (see photo).
There are several types of bacon, which is obtained in different parts of the Earth:
Types of bacon
There are several varieties of bacon, which differ from each other in a number of factors.
Depending on the cooking method, a distinction is made between salted and smoked bacon. A salted product is lightly salted fresh meat, which is rubbed with a mixture of various spices or soaked in a marinade. This method of cooking increases the shelf life of bacon and also helps get rid of bacteria. Smoked meat has a rich taste and aroma, and the process of its preparation involves long-term heat treatment with smoke. When smoking bacon, wood chips from fruit trees such as cherry, pear, apple and others are usually used.
Among other things, there are several more types of product, among which the following can be distinguished::
- The most popular type of bacon is Canadian. It has the highest cost among other varieties, since this product is obtained from the lumbar part of a pork carcass. This type of bacon can be used for baking, frying, preparing all kinds of salads and first courses, and also as an independent snack.
- Pancetta, or Italian bacon as it is also called, is a salted cut of pork belly. Most often, this meat is quite fatty and also has a large amount of spices, which gives the bacon a richer and more appetizing aroma.
- Turkey bacon is also a popular variety. The meat for preparing this treat is taken from turkey thighs. The fat content of this bacon is much lower than that of other varieties, and this meat is also heat-treated with smoke.
Which variety of bacon is the most delicious is up to you to decide. We recommend that you try each of them so that you have something to compare with.
Bacon vs Brisket - What's the Difference?
"What's the difference between bacon and brisket?" - this question is often asked by many housewives. In fact, it is very easy to confuse these products, since the only difference between them is the presence of cartilage. However, there are a number of signs by which you can understand what is in front of you: bacon or brisket.
- First of all, you need to look at the fat layers. In bacon they alternate with meat veins and are no more than 1.5 centimeters in size, while in brisket the thickness of the fatty tissue can exceed two centimeters.
- The color of the meat product also speaks volumes. So, good bacon has a uniform color in any part of the product, but some streaks or darkening give away the brisket.
- You can also distinguish bacon from brisket by looking at the skin: if it is clean and has a uniform color, it means that you have high-quality bacon, and if there is stubble or stains on the skin, this means that you have brisket.
- When buying packaged bacon, be sure to pay attention to the ingredients. It should not contain soy, flavor enhancers or flavorings, as these ingredients are often added to the brisket.
- At the cut site, high-quality meat, which is bacon, has a smooth, uniform surface, and the brisket begins to crumble and fall apart into pieces.
By carefully studying the list of differences, you can easily determine the difference between bacon and brisket. This will allow you to choose only high-quality products for preparing your dishes.
How to select and store?
Knowing how to choose the right bacon is very important, because in stores you can find several options for this meat delicacy, but like other food products, it can be counterfeited, harmful preservatives and other food additives added, etc. To protect yourself and buy not only tasty, but also healthy bacon, when choosing, you need to consider the following recommendations:
Bacon must be stored in the refrigerator. It is advisable that it does not come into contact with other products that are eaten fresh. Example: vegetables, cheese, fruits and other products.
Also, do not forget to pay attention to the expiration date of the bacon, which is indicated on the package. If, after opening it, you have not consumed all of the product, the best solution would be to pack it in cling film or put it in a plastic container with a lid and put it in the refrigerator. Please note that unsmoked bacon has a shelf life of no more than seven days, and smoked meat can be stored for no more than ten days.
Beneficial features
The benefit of bacon lies in its vitamin and mineral composition. This product contains large quantities of B vitamins, which are important for metabolism and the nervous system. It also contains vitamins A and E, which are important for youthful skin, and they also have a positive effect on the functioning of the cardiovascular system.
Bacon contains a large amount of protein, which is important for athletes and breastfeeding women. It contains acids that are necessary for the normal functioning of the heart, liver and brain.
Cured bacon has the ability to cleanse the body of harmful substances and reduce the risk of cancer. In addition, it helps cleanse the blood of “bad” cholesterol.
But the beneficial properties of bacon don’t end there. Below is a list of the positive qualities of this product, which you will definitely feel on yourself if you do not abuse this treat.
- Bacon contains a large amount of proteins and fats, so consuming this product in reasonable quantities allows you to restore strength. This effect can be especially noticeable after exhausting sports training.
- It is also beneficial for children to eat bacon in small quantities, as this product contains lysine. It is actively involved in the formation of the skeleton, as well as joints and cartilage.
- Regular, standardized consumption of bacon helps improve metabolism, as well as normalize the activity of the hormonal system.
- Even when losing weight, bacon can be beneficial, but only if you drink enough water along with it.
- Magnesium and zinc, which are contained in large quantities in meat products, help prevent diseases of the cardiovascular system and also increase potency.
- With frequent mood swings, depression and stress, eating bacon can normalize the state of the nervous system and prevent the occurrence of diseases associated with it.
Consider the fact that the beneficial properties of bacon only occur if you consume it in a regulated manner. Also, do not forget to pay attention to contraindications
Use in cooking
Bacon is especially popular in cooking. This product can be cooked in batter, in marinade, breading, and also combined with other types of meat. Bacon can be fried in a regular frying pan, as well as in the oven and microwave. Many people like to simply fry it for breakfast along with eggs. In addition, bacon is used in the preparation of salads, appetizers, first and second courses. Bacon is also used when baking meat, so if you wrap it around a piece of pork or beef, the meat becomes juicy and very tasty.
What can you substitute for bacon in a recipe?
Sometimes it happens that you need to replace bacon in a recipe for one reason or another. It may be difficult to find it in the store or it may be contraindicated for some people. One way or another, there are dishes in which another ingredient instead of bacon can cause a not entirely expected result. However, we will try to offer you a replacement that is as similar in properties as possible.
Experienced housewives usually replace bacon pieces of quality fatty beef. Meat products are very similar in taste and aroma, and if you are going to add this ingredient to a salad or first course, the difference is almost imperceptible.
The second option for replacing bacon is of lower quality - this smoked brisket. It is much cheaper than bacon, but its taste is significantly different. However, brisket is an excellent substitute, especially if there are no other options left.
How to cook bacon at home?
There are several secrets to cooking bacon at home that will help ensure that the final dish is tasty and crispy.
Cooking in a frying pan. The heat should be below medium, since your goal is to get rid of the maximum amount of fat. Turn the pieces occasionally during cooking to ensure they are browned on each side. If there is a lot of liquid released, remove it. On average, the bacon will cook for about 15 minutes and should be dark brown. When finished cooking, wrap the slices in a paper towel to remove any remaining grease.
Microwave cooking. First, place a few paper towels on the plate and bacon on top. Make sure that the slices do not touch each other. They also need to be covered with paper towels on top; there is no need to press them down. Turn the microwave on high and cook for 3 minutes.
Cooking in the oven. The oven must be preheated to 200 degrees. Line a baking sheet with foil and add bacon. Check to see if there is fat in the pan; if there is, drain it. Cooking time 20 minutes. Finally, wrap the bacon in a paper towel to remove excess fat.
Any of the selected cooking methods will allow you to get really tasty and crispy bacon at home.
How to slice thinly?
Thinly sliced bacon can be served as a stand-alone snack, but many housewives have problems cutting this product. The ideal option would be to use a special device called a “slicer”, but in case you don’t have such a kitchen gadget, we’ll tell you how to cut bacon as thinly as possible using a knife.
The secret to cutting bacon thinly is to chill it until it's almost frozen. To do this, wrap the product in film and put it in the freezer for an hour and a half. After the required amount of time, the meat should be placed on a cutting board and, using a vegetable cutter, cut the product into thin slices. You can also use a knife to slice the bacon diagonally as thin as possible. Please note that it is important that the knife is well sharpened. In this case, you will be able to slice the ingredient thinly and beautifully.
Thinly sliced bacon is great for frying. You can learn about this from our video.
How to pickle with your own hands?
You can easily pickle bacon with your own hands at home. This method is suitable for those who do not trust store-bought products. For pickling, you will need salt, sugar, garlic and other spices that you usually use. We invite you to familiarize yourself with the two most common methods of curing bacon.: dry and in brine
- In order to salt the product using the dry method, mix salt and sugar in a ratio of two to one, add other spices, and then rub a piece of bacon with the resulting mixture. Before doing this, be sure to make several slits in the skin so that the salt penetrates deeper. Transfer the bacon to a dry plastic container and refrigerate. After a week, the product will be ready for use. During the entire salting time, be sure to drain the liquid from the container, and also turn the meat once every couple of days. When ready, the salt and spices need to be washed off and the product dried with paper napkins, after which it can be served.
- Salting bacon in brine is as follows: cut the meat into pieces five centimeters long and sprinkle with spices to your taste, then start preparing the brine. To do this, take two hundred and fifty grams of salt per liter of water, boil the liquid, and then let it cool. Place the bacon in a glass container and fill it with brine at room temperature, placing pressure on top. The entire structure must be put in the refrigerator for a week, after which the meat should be removed from the container, dried and served, cut as you wish.
Thanks to these simple methods, you can easily and deliciously brine your own bacon. Its taste will be richer than that of a store-bought product, and such meat will probably not contain harmful additives or flavorings.
How to marinate?
Marinating bacon at home is also easy. For this you will need salt, sugar, water and your favorite seasonings. Mix two teaspoons of sugar with two tablespoons of salt, add a little spice and stir the resulting mixture. Stuff bacon, cut into large pieces, with garlic and place in a container, then prepare the marinade. Add salt with sugar and spices, lemon juice, four tablespoons of vinegar and 50 milliliters of rum to a saucepan with water. Boil the mixture and let it cool to room temperature, then pour it over the bacon in the container.
Cover the container with a lid and place it in the refrigerator for three days, during which the meat will need to be turned a couple of times. After the required amount of time has passed, the marinade should be drained and the bacon should be put under pressure for a day. After this, the dish will be ready to eat.
Harm of bacon and contraindications
Bacon can be harmful due to its high calorie content, so it should be eaten in small quantities, as this may lead to weight gain. Also, if you abuse bacon, you can cause problems with your stomach and intestines. People who have heart problems should be careful when eating bacon. For diseases of the cardiovascular system, fatty meat is generally contraindicated.
Of course, bacon can be harmful, for the production of which unscrupulous manufacturers used dyes, flavors and other food additives harmful to the body.
Also, the main harmful qualities of bacon include the following:
- Excessive use of this ingredient can cause the formation of cholesterol plaques in blood vessels, since bacon is a rather fatty product. For the same reason, its excessive consumption negatively affects the functioning of the cardiovascular system.
- It is possible that non-homemade bacon contains all sorts of harmful additives that negatively affect the functioning of the stomach and pancreas.
- Smoked bacon, if consumed in excess, can cause the development or appearance of cancer cells. This is especially true for school-age children, so it is advisable to limit the amount of product they consume.
- Bacon is a heavy food, so it is not recommended to eat it before bed. This can lead to problems with the gastrointestinal tract.
- It should also be mentioned that this product is very high in calories, so if you are watching your figure, it is not recommended to eat it in large quantities.
As for contraindications, bacon should not be consumed by pregnant women in late stages of pregnancy, young children, as well as people who suffer from diseases such as obesity, gastritis, ulcers, and diabetes. But if you eat this meat in reasonable quantities, it will not cause harm to the body..
There are legends and songs about bacon, it has a patron saint and a holiday, many dishes are prepared with it and is even wrapped in chocolate and added to cookies, baklava and ice cream. Bacon is a real philosophy of a well-fed life, pleasure and positivity.
So, bacon is the side of a young pig without the lower limbs, vertebrae, pelvic bones and sternum (flank). Smoked bacon is made from salted bacon. It is characterized by lean, juicy meat, permeated with even layers of lard.
Story
Bacon in Russia most often refers to smoked pork belly, but the name comes from the English bacon, which indicates a part of the pig carcass - meat taken from the barrels and back. The English, in turn, borrowed the word from Old French, which came from the old German word bakkon - meat from the back. In different countries of the world, different parts of the pork carcass are used to produce bacon: in the UK - the shoulder part, in the USA - the muscular part of the abdomen, in Canada - the lumbar part, and in Russia - the brisket. The Italian product guanciale is a special bacon made from the cheeks of a pig.
As you understand, bacon is prepared from natural pork. Does not contain any synthetic components. Bacon is not just a meat product, it is pork with history and philosophy: satisfying, fast and very tasty. Perhaps that is why it was nicknamed meat candy, and the Metallica rider wrote in capital letters the requirement: “Bacon is so important that it must be served every day.”
A huge number of dishes are prepared with smoked bacon in different national cuisines: soups, salads, sandwiches, scrambled eggs, and even sweet casseroles and ice cream. Italian can offer spaghetti with bacon and cheese, frittata with peas and pieces of pork, risotto with cream, Irish - rabbit soup with this meat product, and the famous scrambled eggs with bacon - the height of taste, nutrition and speed, has long become a dish that has crossed boundaries.
If you want to make a good stock, take bacon trimmings and fry them with lots of vegetables, then use the stock for delicious root vegetable soups.
And don’t forget that cutting bacon into small pieces is most convenient with kitchen scissors rather than a knife.
Among lovers of deli meats, the question arises - what is bacon? Many consumers mistake it for a type of lard. But this is not true at all. The answer to this question, as well as methods for preparing it at home and recipes for dishes with bacon, will be given in the article below.
Bacon
This product is eaten in many countries, but not everyone knows what types it comes in or what animal meat they use. It can be salted and smoked. So what is bacon? This is pork meat that has undergone special processing. In addition, the animals are kept for special fattening, and early maturing pigs with a long back are specially selected. Legumes, barley, milk are chosen as animal feed, fish, food waste and oats are excluded. With this fattening, meat and subcutaneous fat are distributed in even layers. Bacon is obtained from the sides of young animals - 6-7 months old, without bones and vertebrae.
Choosing quality bacon (photo)
In Russia, bacon can be bought in almost any butcher shop. But it can be difficult to choose a quality product, since there are many products on sale filled with various additives. You can often find expired and counterfeit products on the shelves.
What to pay attention to when choosing a product:
- the price of bacon cannot be lower than the cost of good meat;
- the fewer substances indicated on the packaging are present, the safer the product (high-quality bacon has a salt solution percentage of no more than 10);
- the short shelf life of the product stated on the packaging means that it contains fewer preservatives (such bacon usually has a shelf life of no more than 15 days);
- if the product is smoked, it should have a characteristic smoke smell and be darker in color;
- if there is bacon skin, it should be clean and without bristles;
- If there are pronounced stains, darkening or inclusions of a yellow tint on the product, you should definitely refuse to purchase.
What is bacon? Its types
This product can be divided into several types. Depending on the cooking method, bacon can be salted or smoked. To get a salty product, fresh meat should be rubbed with salt and spices and soaked in the marinade. To obtain smoked bacon, meat is subjected to heat treatment with smoke for a long time. Chips from fruit trees are used for smoking.
There are the following types of bacon:
- One of the most popular is Canadian; it is considered the most expensive, as it is taken from the lumbar part of a pig carcass. This type of bacon is used for frying and baking, first courses and salads, or as a snack.
- Pancetta (also known as Italian bacon) is a cured piece of pork breast. It is usually very fatty and well spiced.
- Turkey bacon is also in demand; for its preparation, the meat is taken from the turkey thigh. The fat content of this product is significantly lower than other types; the meat is cooked with smoke.
How to cook bacon
There are a large number of recipes and methods for preparing this product. It can be cooked in the oven, microwave, or simply in a frying pan, adding other products to it. The most popular recipe known all over the world is scrambled eggs and bacon. It’s safe to say that everyone knows about this dish, which is usually served for breakfast. Let's take a look at other recipes.
Bacon Potatoes Recipe
Consider a recipe for preparing a dish of bacon with potatoes in the oven - accordion potatoes. This dish is distinguished not only by its taste, but also by its original appearance. This recipe uses whole potatoes, so the number of tubers directly depends on the number of people.
We will need:
- potatoes (prepared) - 10 pieces;
- raw smoked bacon - 200 g;
- greenery;
- spices, salt - to taste;
- oil - for lubricating the mold;
- foil or baking sleeve.
When choosing potatoes, you should pay attention to the size of the tubers; it is better if they are medium in size. The potatoes are cut crosswise, but not all the way. In order to cut the tuber more evenly, you can put it in a tablespoon and then cut it. Cut the bacon into thin strips and stuff the potato accordions with it.
There are several ways to bake potatoes with bacon:
- The prepared semi-finished product is placed on a baking sheet, previously greased with vegetable oil.
- Another way is to wrap each potato in foil, place it on a sheet and bake.
- You can place stuffed potato accordions in a baking sleeve, place them on a baking sheet and put them in the oven. In this case, 25 minutes after the start of heat treatment, the sleeve should be cut. Bake for another 5-10 minutes to allow the finished dish to brown.
Shrimp in bacon
Despite the fact that the recipe is quite simple, the hot appetizer will have an unusual, refined taste. To prepare this dish you will need:
- giant shrimp in the amount of 10 pieces;
- 10 slices of bacon.
Start by peeling the shrimp, then wrap each with a strip of bacon. You can prepare the appetizer on the grill, frying pan or in the oven.
How to cook
It is believed that home-cooked bacon is much tastier than store-bought bacon. Let's choose the following recipe for description.
- First you need to purchase fresh pork belly from a store or market.
- Rub sugar, spices and salt into the meat and leave to marinate for a week, periodically draining the liquid formed when the salt interacts with the meat.
- After a week, dry the brisket well and leave it in the refrigerator for another day without packaging.
To prepare, you will need a grill, barbecue, or you can use an oven. Less coal is required than for barbecue; the marinated brisket is placed skin side up on the grill. The delicacy is covered with a lid and left on the grill for a couple of hours. It is necessary to add coals, and lay raw wood on them (for smoke).
After the bacon is cooked, you need to cut off the skin.
The benefits of bacon
Its benefit lies in the vitamins and minerals it contains. The group of B vitamins it contains is especially important for the nervous system and metabolism. Vitamins A and E have a beneficial effect on the functioning of the cardiovascular system and youthful skin. Bacon contains a large amount of protein, which is especially necessary for athletes and nursing mothers. The acids contained in the product normalize the functioning of the brain, liver and heart; lysine is involved in the formation of the skeleton, cartilage and joints. It contains magnesium, selenium, copper, iron, fluorine, zinc. And yet, despite all the positive properties of the product, it should be consumed in a regulated manner.
Contraindications and harm
It is known that such bacon has a high calorie content (541 kcal per 100 g), which can lead to weight gain. Excessive consumption of bacon can create problems with the intestines and stomach, causing the formation of cholesterol plaques on the walls of blood vessels. If smoked bacon is consumed in large quantities, cancer cells may form.
Consumption of bacon is contraindicated for pregnant women in the last months of pregnancy, young children, and people with the following diseases:
- diabetes;
- gastritis;
- obesity;
- ulcer.
Consuming this product in small quantities will not cause harm to the body.
There are a large number of delicacies on sale, such as bacon and egg ice cream, lollipops, bacon vodka and chocolate-covered bacon.
According to scientists, this product can relieve a hangover.
Bacon is a very fatty product; 100 g contains more than 500 kcal.
According to the same scientists, eating smoked, canned, and salted meat products can cause intestinal cancer.
