Pork ambassador
You want to know which cut of pork is suitable for brining, and what it's called. You'll know what to look for at the butcher's for bacon, whether smoked or cooked-smoked.
You want to know which cut of pork is suitable for brining, and what it's called. You'll know what to look for at the butcher's for bacon, whether smoked or cooked-smoked.
What cut?
Sliced pork bacon taken from the stomach and sides.
Brisket
Bacon is cut into slices about 0.5 cm thick. It is versatile and perfect for frying as an addition to dishes.
Pork belly bacon
This flat piece of fatback with a ridge is about twice as thick as standard bacon, so the smaller pieces hold their shape much better when fried. Use as a base for spaghetti carbonara.
Center-Cut Bacon in Blister Pack
These are the most beautiful strips of bacon, cut from pork belly close to the bone, and contain 30 percent less fat than standard bacon. Use them for wrapping—they'll make a juicy appetizer without the extra fat.
Smoked bacon piece
This one piece pork belly with skin Pre-marinated with molasses, brown sugar, and red pepper. Smoked with applewood chips before slicing.
How to preserve bacon?
The pork piece must be cured in salt to prevent spoilage. The type of curing depends on the type of bacon being prepared. Curing can be dry, wet, or a combination of both.
Wet canning involves The meat is immersed in a brine (although some producers inject the brine directly into the meat), consisting of sugar, salt, and saltpeter. However, this procedure does not replace the rubbing of the meat with dry salt mixed with sodium nitrite, a preservative that inhibits pathogenic bacteria.
Dry canning is the most commonThe pork is rubbed with salt, sodium nitrite, garlic powder, sugar, and juniper berries, and placed in oak barrels under pressure, fat side down, with additional salt sprinkled between the layers, and the layers are rotated weekly.
Natural canning This is not a prejudice against chemical additives, but if you adhere to the ideology of "organic food", then you can cure bacon with natural nitrites from celery juice, wine vinegar and lemon juice.
Canadian bacon
Smoked, fully cooked pork loin is more similar to ham than standard bacon and can be used as a deli cut. Although Canadian bacon is ready to eat, it is usually fried before serving.
Pancetta
Italian bacon is rolled into a red circle with a thin layer of fat on the edge before slicing. Sprinkle pancetta on pizza or salad.
What kind of wood chips should I use for smoking bacon?
After curing, the bacon should be dried with wheat bran or hung in a ventilated area. Then, it can be cold- or hot-smoked. Once finished, the Canadian bacon is tied with a stiff cord and boiled until done.
Some major manufacturers use liquid smoke for smoking, but we've been seeing more and more bacon on the shelf with labels advertising different types of smoking wood. While classic alder chips might be fine, we recommend apple or cherry wood chips for a pleasant, subtle fruity flavor. You can add resinous sawdust, spruce, and pine cones for increased smoke.
What cut?
Sliced pork bacon taken from the stomach and sides.
Brisket
Bacon is cut into slices about 0.5 cm thick. It is versatile and perfect for frying as an addition to dishes.
Pork belly bacon
This flat piece of fatback with a ridge is about twice as thick as standard bacon, so the smaller pieces hold their shape much better when fried. Use as a base for spaghetti carbonara.
Center-Cut Bacon in Blister Pack
These are the most beautiful strips of bacon, cut from pork belly close to the bone, and contain 30 percent less fat than standard bacon. Use them for wrapping—they'll make a juicy appetizer without the extra fat.
Smoked bacon piece
This one piece pork belly with skin Pre-marinated with molasses, brown sugar, and red pepper. Smoked with applewood chips before slicing.
How to preserve bacon?
The pork piece must be cured in salt to prevent spoilage. The type of curing depends on the type of bacon being prepared. Curing can be dry, wet, or a combination of both.
Wet canning involves The meat is immersed in a brine (although some producers inject the brine directly into the meat), consisting of sugar, salt, and saltpeter. However, this procedure does not replace the rubbing of the meat with dry salt mixed with sodium nitrite, a preservative that inhibits pathogenic bacteria.
Dry canning is the most commonThe pork is rubbed with salt, sodium nitrite, garlic powder, sugar, and juniper berries, and placed in oak barrels under pressure, fat side down, with additional salt sprinkled between the layers, and the layers are rotated weekly.
Natural canning This is not a prejudice against chemical additives, but if you adhere to the ideology of "organic food", then you can cure bacon with natural nitrites from celery juice, wine vinegar and lemon juice.
Canadian bacon
Smoked, fully cooked pork loin is more similar to ham than standard bacon and can be used as a deli cut. Although Canadian bacon is ready to eat, it is usually fried before serving.
Pancetta
Italian bacon is rolled into a red circle with a thin layer of fat on the edge before slicing. Sprinkle pancetta on pizza or salad.
What kind of wood chips should I use for smoking bacon?
After curing, the bacon should be dried with wheat bran or hung in a ventilated area. Then, it can be cold- or hot-smoked. Once finished, the Canadian bacon is tied with a stiff cord and boiled until done.
Some major manufacturers use liquid smoke for smoking, but we've been seeing more and more bacon on the shelf with labels advertising different types of smoking wood. While classic alder chips might be fine, we recommend apple or cherry wood chips for a pleasant, subtle fruity flavor. You can add resinous sawdust, spruce, and pine cones for increased smoke.
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