100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Smoked Bacon© Copyright 2009. All rights reserved and enforced Smokey BaconAlmost all bacon (at least British, North American and Northern European bacon) used to be smoked to help preserve it. People came to like the smoky taste in its own right, and in a way, the preservation aspect (while of course still important if they were going to be able to have bacon around) came to be a side benefit of the smoking process! Bacon, like all smoked meat or fish products, is cured with salt first before it is smoked. Not all bacon that says "smoked" has been smoked, though. Some might be flavoured with liquid smoke in order to reduce the production cost and make it more affordable to the consumer. To know if your bacon's been anywhere near a real fire, try seeing if somewhere on the label it says it has been smoked over a particular kind of wood. Cooking Tips Also called: poitrine fumée (French); Bacón ahumado, Tocino ahumado (Spanish); Toicinho fumado (Portuguese)
See Also:Smoking, Unsmoked BaconOther entries for: Smoked BaconSmoked Bacon Other entries for:BaconAyrshire Middle Bacon, Bacon Bits, Canadian Bacon, Cottage Bacon, Flitch of Bacon, Guanciale, Gypsy Bacon, Irish Bacon, Lance Corporal Bacon, Pancetta, Rashers, Rolled Bacon, Ulster Roll, Unsmoked Bacon, Wiltshire Bacon Other entries for: PorkBarrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino Other entries for:MeatAffettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak Related RecipesBacon and Egg Farfalle, Greens with Chestnuts and Bacon |
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