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Macon is a cured and smoked form of mutton. [1] Macon is prepared in a similar manner to bacon, with the meat being either dry cured with large quantities of salt or wet cured with brine and then smoked. The name macon is a portmanteau word of mutton and bacon. In South Africa the term is also used for other bacon substitutes, including ones ...
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
A collection of dried mushrooms Sun-drying octopus. Many different foods can be prepared by dehydration. Meat has held a historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau (with salt), or stockfish (without).
Reviews for the book were overwhelmingly positive. Mick Vann of the Austin Chronicle praised the use of "clear and concise instruction and revealing headnotes" and also said that the "realistic illustrations reinforce the text in an especially illuminating style, making it incredibly easy to follow the methods". [2]
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 ...
Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean , West Africa , North Africa , South Asia , Southeast Asia , Southern China , Scandinavia , parts of Canada ...
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Collar bacon is taken from the back of a pig near the head. [8] [14] Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape. [8] Jowl bacon is cured and smoked cheeks of pork. [15] Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked.