Speck is brined, smoked and air-dried, resulting in a cured meat that is finely sliced and eaten raw. Enjoy it wrapped around fruits, in sandwiches or salads, or as part of an antipasti platter. Speck has a strong flavor, a relatively firm texture and an immediately recognizable dark color, with a good percentage of meat to fat. This makes it instantly recognizable from other similar bacon-style delicacies such as pancetta.
Bacon is often smoked with different types of wood chips for extra flavor. Hickory is a popular choice for its sweet yet strong smoky flavor, while maple has a mild, sweeter flavor. Aside from smoking, adding flavorings to bacon during the curing process is a common way to impart an extra taste dimension, without overwhelming the taste of the bacon itself. You can also make your own flavored bacon by adding spices and other ingredients to your bacon before cooking.
Beef bacon is often touted as being fairly similar. Something which can make for great sandwiches. We could have also covered the various different types of meat-free bacon but since this is a barbecue website we figured none of the people reading this would be interested in vegan bacon! Which one do you go for? Curing is simply a way of preserving meat. The main types of curing are wet and dry curing.
If you enjoy strong, flavorsome bacon that crisps up well, then go for the dry cured variety. On the other hand, if you prefer milder flavored bacon that remains moist and juicy, we recommend opting for a wet cured brand. You can also find thick-cut bacon that is around twice the thickness of a regular slice.
If you are looking for bacon to add to a hearty, slow-cooked dish, you may prefer to purchase a slab of bacon that you can slice up to your desired thickness or to use pre-cut lardons. As this article has shown, bacon is available in a wide variety of different types that can be eaten at any time of the day, in many different styles of dish.
The Denver steak is an excellent example of a lesser-known cut that has all the marbling and rich flavor of a New York strip but…. When you bring a brisket home from the shop it will almost always be covered with hard fat and silverskin. It is a centerpiece in your typical English breakfast, along with grilled mushrooms, beans, grilled tomatoes, eggs, and buttered toast.
Irish bacon gets cured the same as Canadian bacon or back bacon the name comes from the source on the pig. The main differences are that Irish bacon is a circular shape and its rich fat content gives it that savory flavor. This Italian bacon is made from pig cheeks which can be a challenge to find—even at your local specialty grocer. With different seasoning flavors and an extensive drying process that locks in the delightful and rich flavor, guanciale is featured in many Italian pasta dishes.
Chinese cured pork belly Chinese bacon varies on the preservation and marinating process in different regions in China. The winter wind plays a crucial role in drying the meat and giving its authentic taste. Korean Samgyeopsal bacon, fatty pork belly cut in thick layered slices, is cooked and enjoyed over an open grill. Russian bacon Salo consists of all fat and almost no meat.
It is usually aged, sometimes for over a year. This incredibly mouth-watering, thin Italian-style bacon is from the pork belly and often consumed raw. Pancetta is great with sandwiches, but is also often chopped up and thrown in pasta—like carbonara —for some punchy flavor. Lardon can be prepared from different cuts including pork belly and fatback. Authentic lardon cannot be smoked; it must be cured with salt. Although it does not resemble the appearance of ham at all, its taste can be compared to that ultra-rich meat piece.
Salo belongs to Russia and it is a traditional food for this country. However, in Eastern Europe and the British nation, it can easily be considered as bacon. The word salo means bacon. This meat is cured slab bacon and is it most commonly salt-cured. This bacon can be cooked or eaten raw; it solely depends on what you want to eat.
There are some countries that cook salo with black pepper, garlic, and salt. In Russia, it is served on bread with garlic. Turkey bacon is a non-pork option and it is often considered a healthy alternative to traditional bacon. Turkey bacon undergoes a process in which the turkey is first seasoned then chopped in a way where it can resemble the appearance of bacon strips.
Although it has lesser calories and lesser fat than traditional bacon, turkey bacon has high contents of ingredients that can be detrimental to health and it is processed. It is available at stores that sell it as an alternative to classic bacon. Similarly, this bacon can be microwaved, baked, or pan-fried until it is crispy and golden.
Jowl bacon is essential in the Southern part of the United States. It is a type of bacon is obtained from the cheeks of the pork and it is smoked and cured. This bacon has become the staple for many soul foods, but outside the United States, it has a non-smoked and dry-cured version called guanciale. Most of the time, this bacon is used as a garnish or used inside sandwiches.
Similar to streaky bacon, this type of bacon has typically used aside in a full English breakfast especially popular in the United Kingdom. Apart from this, there are a few other types of bacon meats that are quite popular in Germany. People of Bavaria love Wammerl which is grilled pork belly. Griebien is bacon cut in small cubes which is quite popular in the southern part of the country. Moreover, when it comes to meat in Germany, another popular one would be Bratwurst.
Jalapeno bacon is the ultimate combination of bacon and jalapenos. As suggested by its name, jalapenos are added to this bacon so the standard bacon dish can be elevated with a delicious spice. Although this type of bacon may seem different for many, this way of cooking it is becoming more and more popular.
There are some brands that are releasing their own versions of jalapeno bacon that can be purchased at stores. Moreover, this type of bacon has become a popular option in bacon mania as well. Take a bowl and flip it over on a plate. Spread the bacon on top of the bowl and cook it for 1 minute. This way, the grease will drip down the sides of the bowl. Since there will be no grease left on the strips of bacon, the bacon will get crunchy and it will be less greasy. Preheat your oven to degrees.
Cover the baking tray with aluminum foil and spread 6 slices of bacon on it. On top of the bacon, keep a clean cooling rack. Roast the slices of bacon for 6 minutes; turn them over and roast for another 6 minutes. It can be eaten cooked or uncooked. Pancetta is sold either rolled or in a slab. Rolled pancetta is usually used in sandwiches and paninis.
Slab pancetta is perfect for chopping up and using in sauces and pasta like carbonara. This is made from the leg of the pig, and it is cured for much longer than pancetta, up to three years. It's not smoked, usually shaved paper thin, and it's usually eaten uncooked.
There are two types of speck available, the German or Italian. Most Australians are familiar with Italian speck which is more readily available in supermarkets and delis.
Unlike bacon, speck can be eaten raw. Perfect eaten thinly sliced with fresh bread and cheese as well as added to rice, salad and pasta dishes. This substitute is great for those that don't eat pork or are looking for a healthier alternative. Turkey bacon is made from turkey meat that is chopped, reformed, cured and smoked to have a similar taste to bacon.
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