Can bacon cause cancer? Long-term consumption in large quantities will cause cancer. Bacon is cured pork with a lot of salt and smoked, which contains a lot of nitrite. After these substances enter the body, they will cause irritation and damage to the esophagus and stomach, and cancer will appear with the development of the disease. It is best not to eat pickled and smoked food at ordinary times, so as to avoid harmful substances in food entering the human body. Bacon is made of smoked wood, and benzopyrene, which is most likely to appear in bacon, can induce genetic variation and lead to cancer, which is a scientific conclusion. Therefore, in the smoking process, we must pay attention to the pollution of benzopyrene to food. If you only eat air-dried bacon and air-dried bacon without smoking, you need to worry about the adverse effects of high salt on cardiovascular health. If it is smoked bacon, especially bacon smoked with an open flame, if you eat it often, you will worry about the risk of cancer.
How to make bacon delicious? Generally, smoked bacon is prepared after heavy snow, using half fat and half thin pork belly, pig's feet, ribs, bacon pig's head and so on. The method is basically the same, but if you want to make bacon delicious, you still need some tips, such as how much salt, wine and soy sauce to put in the curing. First, fry the salt. Generally, edible salt and spices are used to stir-fry the fragrance in the pot. Stir-fry slowly in a pan over low heat until the color darkens. If there is a lot of cured meat and almost all the salt is on the surface, it will definitely not be cured thoroughly, so the cured meat is easy to deteriorate and mold. If the bacon had been cured thoroughly, this would not have happened. Marinate pork with high-alcohol liquor, usually for about 3 days, and turn it over every day to make the pork marinate evenly. Bacon should be smoked with fireworks. This is done according to our own conditions. Some people use charcoal tips, sawdust, bagasse, dried orange peel, etc. The bacon smoked slowly with fireworks is golden in color and very fragrant.
What is the name of the bacon tree? There are two ways to bacon. One method is to smoke with the smoke from the slight burning of wet pine and cypress branches for about a month. This kind of meat is called bacon or bacon. The other is to air-dry the bacon naturally in a ventilated place, which is called air-dried meat or bacon. According to the chef, the flavor of air-dried meat can probably reach 60% to 70% of that of bacon. Sausages are made of pig casings and filled with seasoned meat. Among them, spices such as pepper, pepper and salt are added, so it is spicy and pure. Cured pork is usually soaked in salt for a few days, then smoked and dried with cypress branches and leaves. Its unique smoky smell makes diners unforgettable. There are three kinds of curing methods: dry curing: clean the cut meat strips and dry curing materials, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; Wet curing: put the cured boneless bacon into the prepared curing solution for curing 15- 18 hours, and turn the jar twice in the middle; Mixed curing: wipe the meat strips with vegetarian food and put them into the tank. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.
Where is the specialty of bacon? 1. Longxi Bacon: It originally belonged to Changgong House, also known as Changgong Bacon. Its raw material is Potentilla anserina pig in Minxian mountain area of Lv Jing. Pigs are small, no more than 100 kg, with thin legs, thin skin and tight muscles. Because of grazing in the wild, there is more exercise, high proportion of lean meat and delicious taste.
Zhenba Bacon: Bacon, also called bacon, is a local specialty in Qinba Mountain area of southern Shaanxi. And zhenba county's bacon is one of the best. Zhenba bacon is famous in southern Shaanxi because of its unique curing technology, exquisite material selection, curing method and cooking technology.
Third, Moxi old bacon: Moxi old bacon is a local product of Hailuogou, with pigs raised by local farmers as raw materials. Green and pollution-free pork is cured, air-dried and smoked, which makes the bacon fat but not greasy, fragrant and delicious. Whether you eat it yourself or give it to friends and relatives, Moxi old bacon is definitely a local specialty.