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Bacon

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Bacon (cured pork belly/back; smoked or unsmoked) Description Salt-cured pork, typically from belly (streaky bacon) or back/loin (back bacon); sold as slab or sliced (regular, thick-cut). Cure styles: dry-cured (salt/sugar/spices rubbed on) or wet-cured (brine injected/tumbled). May be smoked (hickory, apple, beech) or unsmoked. U. S. “uncured”...

Read the full TiiipWhere is this found?10 pts from CarPas

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Bacon studies

by CarPas (5092 pt) · 2025-Nov-01

Bacon studies Overholt MF, Lowell JE, Kim GD, Boler DD, Kerr BJ, Dilger AC. Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon. J Anim Sci. 2018...

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Kcal/100g541

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Last update2019-08-14 16:36

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