Bacon is salted, dried or hung on a high place to dry naturally. Cured bacon, directly dried with fireworks. In the past, rural people didn't have refrigerators, and these two methods were just one way to preserve meat. Bacon Bacon is cured, seasoned and dried, so it tastes particularly fragrant and chewy, and many people like it. However, after all, they are all high-salt foods, and eating them often is harmful to your health. It's okay to eat occasionally. You can't eat it often, let alone every day. "Eating too much" is only a temporary pleasure, and it is too late to regret when you are ill.

1. Is bacon the same as bacon?

Bacon is different from bacon. Bacon is called bacon. It is pickled repeatedly with fresh pork, spices and salt in the twelfth lunar month and dried in the sun until the fat turns waxy yellow. Bacon is smoked with bacon and smoke from incomplete combustion of pine and cypress branches, rice husk or wheat bran under anaerobic conditions.

2. The difference between bacon and bacon

There are two kinds of bacon: one is pickled and dried; There is bacon after curing. Therefore, Bo Yan bacon and Hunan bacon belong to the same kind of bacon. Bacon is cured repeatedly with fresh pork, spices and salt in the twelfth lunar month, and dried in the sun until the fat turns waxy yellow, which is called bacon. Bacon is smoked by bacon, pine and cypress branches and incomplete combustion of rice husk or wheat bran during hypoxia.

3. How to make bacon

Bacon is meat smoked with charcoal and sawdust. Because the water and oil slick in meat are removed, although there will be some loss of vitamins, the protein content and minerals are higher than those in fresh meat, and the nutritional value is still high. There are many kinds of smoked bacon, such as smoked pork belly, smoked pig's head, smoked pig's trotters, smoked ribs and smoked water 10.

The practice of bacon is to cut the meat into pieces according to certain specifications, sprinkle with salt, and put it on a wooden frame to dry with pine, so that it can be preserved for a long time. Another method is to hollow out the internal organs of the sheep, burn the hair, chop the skin and meat into pieces together, sprinkle with salt and smoke them dry, which can be preserved until June-July of the following year. In addition, the lean meat of cattle and sheep is sprinkled with salt, poured into casing, tied tightly at both ends and dried in the sun, which is called sausage. Horse sausages and sausages are rich in fat. After smoking and baking, they are delicious and can preserve the roots for a long time. Many people say that bacon contains carcinogens, but this substance is not nitrite used in curing bacon, but imide produced by the reaction between nitrite and meat due to incomplete curing, or harmful substances in smoke during smoking did not remove coke and tar attached to the surface of meat. Those bacon that looks light and clean are delicious and safe.