It is also preferred by many as a way of food preservation because they believe that salt may contain impurities that may produce undesirable results when curing.
Therefore, it is more likely for unsmoked bacon to be saltier than smoked variants because curing primarily involves the use of salt. Bacon, either for smoked or unsmoked variety, comes in various cuts depending on the preference of local consumers.
Here are the different types of cuts for bacon:. Back bacon is a type of bacon cut that contains meat coming from the loin of the pig. Compared to other cuts, back bacon is leaner, containing less fat than side bacon.
Most of the bacon that is consumed in Ireland and the UK is back bacon. This bacon cut is also acquired from the same cut of pork chops. On top of this, back bacon is available in smoked and unsmoked variants. Unlike other kinds of bacon, Canadian-style-bacon is ready to eat. In terms of taste, people describe it having a similar taste to ham because it is made from the lean eye of pork loin.
Generally, it is still called back bacon and only known as Canadian-style-bacon in Canada. Side or streaky bacon is a cut that comes from the belly of pork. It contains long alternating layers of muscle and fat running parallel to the rind. In the US, streaky or side bacon is the most common cut of bacon. In Italy, side bacon, either smoked or unsmoked, is called Pancetta. It is rolled-up meat into cylinders after curing, and it is popular for having a strong flavor. Another type of cut for bacon is Jowl bacon.
It is smoked and cured cheeks of pork. It also has an Italian variant called Guanciale that is dry-cured and seasoned but not smoked. Jowl bacon can either be smoked or unsmoked. It is also used to add flavor in other popular foods, including spaghetti, sandwiches, and so much more. As its name suggests, collar bacon is a cut that comes from the back head of a pig. It is a bacon cut that is popular in Ireland that is usually boiled or roasted to get a juicy and very tender result.
Salting, brining and smoking techniques Both gammon and ham are cuts from the hind legs of a pig, and are either salted, brined, or smoked. Jerk Gammon with Corn and Coleslaw Read more. Gammon Florentine with Garlic and Spinach Read more. Bypass the pre-boiling stage and use an all-in-one slow-cooking method. This tropical-tinged gammon recipe is made with treacle, pineapple juice and allspice and slowly cooked in the oven for 4 hours until butter-soft.
Slow-baked sticky gammon. Cook your gammon in a couple of litres of cola to really ramp up the stickiness. The secret to this picture-perfect ham is slow-roasting it in a foil parcel in a spiced apple juice bath.
The steamy environment allows the flavours to mingle in a dreamy milieu. The whole thing is finished off with a maple glaze, whole baked apples and golden yes, golden star anise.
Sticky maple-glazed ham with baked apple sauce. Who would turn their nose up at a traditional plate of gammon and mash? The salty ham is paired perfectly with sweet apple and a punchy celeriac mash. This one is perfect for when you have a chunk of ham leftover. Shred it into stringy strips, then pour over clarified butter.
This should be sufficient to remove the 'excess' salt while preserving the taste. Sprinkle of salt, for low-sodium version. Two slices of bacon contains 70 calories and 2 grams of saturated fat that's 10 percent of the daily recommended fat intake , 30 mg of cholesterol 10 percent of daily recommended cholesterol intake , and mg of sodium 15 percent of daily recommended sodium intake.
First soak the gammon to remove the excess salt. Talk to your butcher about the cure they' ve used — some are stronger than others, but most will need around hours soaking. Cover the gammon in fresh water, changing it every 12 hours. In , Bacon had the highest salt content with an average salt contents of 2.
However there are huge ranges of salt contents of products within this category ranging from 1. Always keep your bacon in a refrigerator or a freezer. Unopened bacon will last for one to two weeks in the refrigerator and for six to eight months in the freezer. Opened and uncooked bacon will last for one week in the refrigerator and up to six months in the freezer. Does smoked bacon have more salty than unsmoked? Category: food and drink barbecues and grilling.
Is smoked bacon unhealthy? Bacon Contains a Lot of Fat.
0コメント