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Smoked bacon is a type of salted pork prepared from several parts of the animal, especially the belly and back, which happens to be a lot less oily than the stomach.
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Smoking is used to draw more flavor into the meat and to accelerate the curing process. Unsmoked bacon is sometimes called green bacon. Smoked bacon is wrapped up in the house and smoked by light wood chips. Several woods such as apple, beech, cherry, hickory or oak are used to provide the smoked bacon a different taste. Smoking bacon on a low flame for 2 to 3 weeks is called cold smoking, while smoking it over a greater flame for a couple of days is called hot smoking.
The addition of skin with a cut of bacon, called the “bacon rind”, changes, though is less prevalent in the English-speaking world.
Bacon can be eaten raw, fried, baked, grilled or used as a supporting ingredient in the seasoning of dishes. Bacon is also utilised to wrap roast cuttings, especially game birds.
Back fat is mainly used in European cuisine as an ingredient, for example for larding and wrapping lean meat or for making lard, but also diced, minced or ground in many sausages.
New creative bacon dishes include BLT sandwiches, cobb salad, Crumbs Casino, Club It combined a more traditional repertoire of sandwiches and other items. Quite commonly, eggs and other breakfast components are associated with bacon, but bacon Bubblegum, bacon band-aids, bacon air fresheners, and the odor of burning bacon [tobacco]. Products such as paper rolls were also created.
A portion of unsliced bacon was once called flitch and today is called slab. The single slice of bacon (rasher) is known as slice or strip. The expression rasher of bacon is occasionally encountered (e.g. on the menu of a restaurant) and is understood to mean that a course of bacon (typically many slices).
- Lowrey’s Bacon Curls Microwave Pork Rinds Original
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- Lowrey Bacon Curls Microwave Pork Rinds
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Last update 2021-03-25. Price and product availability may change.