The cut used to make bacon comes from the side – or belly – of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.Bacon is typically sold in slices. Bacon may be packaged in thin slices (about 35 strips per pound), regular slices (about 16-20 strips per pound), or thick slices (about 12-16 strips per pound). Bacon also may be available in slab form, which is one solid piece. Slab bacon usually comes with a rind that is meant to be removed before slicing. Fried, diced bacon rind is known as cracklings.
Broiling: Place bacon on a jelly-roll pan and cook three inches from the broiler, turning slices at least once. Drain the slices on absorbent paper towels before serving.
Pan-fry: Place bacon slices in an ungreased or lightly greased frying pan over medium heat, turning often to achieve uniform crispness. Drain the slices on absorbent paper towels before serving.
Baking: This is a great way to cook bacon for a large gathering. Preheat the oven to 400 degrees F. Lay slices on a roasting rack in a shallow pan to catch the drippings. Bake for 10 to 15 minutes.
Microwave: Place up to eight slices on a microwaveable rack or plate and cover loosely with absorbent paper towels. Cook on HIGH for six to eight minutes, re-positioning the rack every two minutes.
bigstock-Cooked-Bacon-2696382Though the name may be a bit misleading, Canadian-style bacon, is closer kin to ham than to regular bacon. Canadian-style bacon is fully-cooked, smoked pork loin.
For reference, pancetta is also cut from the belly – like bacon – but is cured and unsmoked. Pancetta is born when pork belly is rubbed with salt or immersed in a brine until the salt completely penetrates the meat. Then the meat is rubbed with aromatic herbs and spices. It is eaten thinly sliced as a cold cut or used to enhance flavor. -See more here.
How much do you know about bacon? Click here and test your bacon knowledge with this quiz from Delish.com.
A study conducted by researchers at ETH Zurich has concluded that the high levels of Vitamin B3 (known as niacin) in this meat could help you live longer.
To test this, Energy Metabolism Professor Michael Ristow fed roundworms a dose of niacin, discovering that they lived one-tenth longer than those who went without. The vitamin is also rich in the likes of Marmite, paprika, peanuts and sun-dried tomatoes. This is surprisingly contrary to what scientists believed. The standard assumption has been that niacin promotes the formation of “free radicals,” causing faster ageing.
An antioxidant-rich diet has been contradicted by Ristow’s findings, which shows that niacin “tricks the body into believing that it is exercising,” perfect for any particularly lazy individual. (Credit: newrisingmedia.com)
Test your skills and cook up your own bacon bites with these recipes. This is just a glimpse of some of the ingenious creations that you’ll be able to taste at the event.
Bite Size Bacon Cinnamon Roll with Bourbon Glaze
– 6 Cinnamon Rolls – unbaked
– 10 Strips Bacon – cooked through but not crispy
– 3 cups powdered sugar
– ¼ cup Heavy cream
– ¼ to ½ cup Fireball Cinnamon Whiskey
– 4TBSP butter
– ½ cup brown sugar
– ½ cup Fireball Cinnamon Whiskey
– 1 cup heavy cream
– 1 cup powdered sugar
Directions: Thaw 1 package ready-to-bake cinnamon rolls. Once thawed unroll each roll and cut dough in to five sections. Place cooked bacon on unrolled cinnamon rolls pieces. Re-roll in to small bit size rolls and bake at 350 for 8 minutes. Remove from oven.
Frosting- Mix powered sugar, heavy cream and Fireball. This will make quite a bit of glaze, use for more cinnamon rolls.
Glaze- In a medium pot heat brown sugar, butter, and Fireball until lightly bubbling and all sugar and butter is melted. Wisk in the heavy cream and powdered sugar. Cook for about 10 minutes at a very light simmer until it has a nice caramel consistency. Dip the cinnamon rolls in the glaze and drizzle the frosting over warm rolls and sprinkle with bacon bits and serve.
Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.
Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.
Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.
Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.
Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.
PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.
Please enjoy Bourbon & Bacon Fest Responsibly. All attendees must be 21+ years old to attend. A Taste of Boston® event.