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12/08/09, 08:30 PM
Bacon Bits
More than 2 billion pounds of bacon is produced in the U.S. each year.
It’s one of the oldest meats in history; the Chinese were preserving and salting pork bellies around 1500 B.C.
While heavy on salt and kind of high in calories, bacon has no trans fat at all. Several slices of bacon are healthier in terms of calories, salt, fat and cholesterol than a hot dog, hamburger or glazed donut.
To bring home the bacon – Comes from the ancient sport of catching a greased pig at country fairs. The winner kept the pig and ‘brought home the bacon’
Bacon is cured and smoked pork. In the U.S. pork bellies are used, Canadian bacon is made from the rib eye of boneless pork loin, and most European countries use the ham (thigh) or shoulder to make bacon.
Regular sliced bacon is .062 inches thick (1/16 inch) 16 - 20 slices per pound. Thin sliced bacon is .031 inches thick (1/32 inch) 28 - 32 slices per pound, and thick sliced bacon is .111 inches thick (1/8 inch) 10 - 14 slices per pound.
The BLT, (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II.
The firmer the fat, the less sliced bacon will curl as it cooks.
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.
Canadian bacon is in fact cured pork loin. It is an extremely lean choice, with only 2 grams of fat per slice. The taste and texture of Canadian bacon is similar to ham.
British Bacon is part of our national heritage; there are records of the Romans salting sides of bacon as early as 200BC and Julius Caesar brought his own bacon with him when he landed in ancient Britain in 55BC
The reason that bacon has been such an important food for so many years is simply because ‘cured’ or ‘preserved’ bacon provided many of our ancestors with their only source of meat during the long and often harsh winters
The country’s earliest traditional breakfast of bacon and eggs dates back to 1560
Roman soldiers received a ‘salarium’, a ration of salt as part of their payment. Salt was a prized commodity, partly owing to its necessity for preserving meat. This is where the term ‘salary’ originated.
Bacon is a good source of Vitamin B1 (Thiamin), with 50g containing 35% of your RDA. B1 is important for vitality and energy release
Bacon is also an excellent source of Vitamin B12 which can help fight Anaemia and boosts vitality. 50g of bacon provides 50% of your RDA of B12
Bacon contains both zinc and selenium. These are antioxidants and help boost your immunity.
stumbleupon.com
More than 2 billion pounds of bacon is produced in the U.S. each year.
It’s one of the oldest meats in history; the Chinese were preserving and salting pork bellies around 1500 B.C.
While heavy on salt and kind of high in calories, bacon has no trans fat at all. Several slices of bacon are healthier in terms of calories, salt, fat and cholesterol than a hot dog, hamburger or glazed donut.
To bring home the bacon – Comes from the ancient sport of catching a greased pig at country fairs. The winner kept the pig and ‘brought home the bacon’
Bacon is cured and smoked pork. In the U.S. pork bellies are used, Canadian bacon is made from the rib eye of boneless pork loin, and most European countries use the ham (thigh) or shoulder to make bacon.
Regular sliced bacon is .062 inches thick (1/16 inch) 16 - 20 slices per pound. Thin sliced bacon is .031 inches thick (1/32 inch) 28 - 32 slices per pound, and thick sliced bacon is .111 inches thick (1/8 inch) 10 - 14 slices per pound.
The BLT, (Bacon, Lettuce and Tomato sandwich) became popular when fresh lettuce and tomatoes became available year round with the rapid expansion of supermarkets after World War II.
The firmer the fat, the less sliced bacon will curl as it cooks.
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.
Canadian bacon is in fact cured pork loin. It is an extremely lean choice, with only 2 grams of fat per slice. The taste and texture of Canadian bacon is similar to ham.
British Bacon is part of our national heritage; there are records of the Romans salting sides of bacon as early as 200BC and Julius Caesar brought his own bacon with him when he landed in ancient Britain in 55BC
The reason that bacon has been such an important food for so many years is simply because ‘cured’ or ‘preserved’ bacon provided many of our ancestors with their only source of meat during the long and often harsh winters
The country’s earliest traditional breakfast of bacon and eggs dates back to 1560
Roman soldiers received a ‘salarium’, a ration of salt as part of their payment. Salt was a prized commodity, partly owing to its necessity for preserving meat. This is where the term ‘salary’ originated.
Bacon is a good source of Vitamin B1 (Thiamin), with 50g containing 35% of your RDA. B1 is important for vitality and energy release
Bacon is also an excellent source of Vitamin B12 which can help fight Anaemia and boosts vitality. 50g of bacon provides 50% of your RDA of B12
Bacon contains both zinc and selenium. These are antioxidants and help boost your immunity.
stumbleupon.com