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The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. [1] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [2] Storing the meat in cold rooms meant that less salt was ...
Peameal bacon (also known as cornmeal bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario . Toronto pork packer William Davies , who moved to Canada from England in 1854, is credited with its development.
Bacon is cured through either a process of injecting it with or soaking it in brine, known as wet curing, or rubbed with salt, known as dry curing. [1] [6] Bacon brine has added curing ingredients, most notably nitrites or nitrates, which speed the curing and stabilise colour. Cured bacon may then be dried for weeks or months in cold air, or it ...
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Put the bacon to use – and the drippings too! ... Made with tomatoes and a roux, most recipes call for bacon drippings as the fat. Tomato Gravy . Spice Up Salads With Bacon Fat Croutons.
According to Allan Benton, the producer of the Tennessee hams, bacon, and sausage most heralded by chefs all over the world, bacon should be cooked in the oven on a sheet pan at 350°F for 14 to ...
Ah, bacon: a crispy, savory delicacy we can’t get enough of. There’s no doubt in our mind that it’s the best breakfast meat of them all, but the best way to prepare it has long been debated ...
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the ...