The Incredible Edible Bits of Bacon


You may not know this, but the slices of streaked bacon that Americans love so much aren’t the only type of “real” bacon there is!  The dictionary gives a pretty clear definition of what is okay to be called bacon. 

ba·con [bey-kuhn]  noun

1. the back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food.
2. Also called white bacon. South Midland and Southern U.S. pork cured in brine; salt pork.

I love the end of the first definition, “fried for food”. 
By this definition, Canadian bacon is just bacon as bacon is bacon. Canadian Bacon is cut from the back of the pig, and is smoked. It’s not nearly as fatty as the typical and traditional American Bacon. It’s pretty dern good, BUT, and this is a HUGE but, don’t try to use Canadian bacon as American bacon! That is grounds for stabbing with a spoon. Canadian bacon is made for pizza, Eggs Benedict, eating regularly with the clear difference that while you’re eating bacon, you’re not doing it right.
I’m American, only that kind of bacon is worthy of eating alone. Sue me?
Before anything can be considered bacon though, it has to be from either the side or belly of the piggie. Then it has to be cured, What does it mean to “Cure” meat do you say? It’s drying it out and preserving it. It’s coating the meat in salt and some sugar, which sucks all the moisture out. Salt is magical, while it’s drawing out excess moisture it’s also preserving the meat and preventing bacteria from growing. Curing a decent slab of meat takes about 10 days in a sealed container in the fridge, after you rinse it off you let it dry uncovered overnight.  And tada, your meat is cured, its old-school preserved, ready to baconize. 
After its been cured, its time to smoke it! Smoking meat is pretty basic, they sell smokers left and right! Just set it to 275 degrees (F) and leave it in there until the pork is an internal temperature of 150 degrees. Once it completely cools again slice it and fry it up! 
Bacon. Bacon. Bacon.

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