The first kind is pork, but there is very little bacon made from pork, although bacon uses western-style food.
The second kind is the most common bacon on the market, duck bacon, self-service restaurants and some small restaurants are all purchased duck bacon. Duck has high economic value, low feeding cost, short cycle and has been automated.
The third kind is also very common, that is, meat made of vegetable protein. Now, because of the improvement of health concept, vegetable protein is extracted from soybeans to make all kinds of vegetarian meat, which tastes very similar to real meat.
Method of curing smoked bacon:
Preserve pork with salt. Traditionally, the cured meat is rubbed after air drying. After a period of time, dry salt or salt mixture, sugar and spices are added.
Then leave the cured meat hanging for two weeks to dry.
Cured meat must be air-dried in a cool, dry and ventilated environment for nine months. Smoke the bacon if necessary in the middle.
Smoking is to make smoked meat inhale more flavor and speed up the curing process. Smoked bacon is sometimes regarded as green bacon. Smoked bacon is traditionally hung in the house and smoked by lighting wood chips.