Apakah yg di katakan "Bacon"?
Biasanya ia dikaitkan dengan Babi.
Bahagian daging babi yang dipotong.
Apakah itu 'Bacon' - rujuk sini
Bacon is a cured meat prepared from a pig. It is first cured in a brine or in dry salt. When treated only with brine, it is known as fresh bacon. It may then be dried, boiled, or smoked. Some bacon is ready to eat at this point; other is cooked further before eating.
Bacon is prepared from several different cuts of meat. In the United States, it is almost always prepared from pork belly. Elsewhere, it is more often made from side and back cuts, and bacon made from bellies is referred to as "streaky", "fatty", or "American style". The back cut, fatback, has no meat and the side cut has more meat than the belly. Back bacon is bacon-cured pork loin.
Bagaimana 'Bacon' dibuat ? - rujuk sini
Bacon is a type of cured meat which comes traditionally from the back, belly, or sides of a pig. When bacon is made from other animals, it is usually distinguished from “true” bacon with labeling indicating what species the bacon came from, as is the case with turkey bacon. Making bacon is not terribly challenging, and all chefs trained in charcuterie, the art of curing and handling meats, know how to make bacon. For home cooks who are interested in making their own bacon, a degree from cooking school is not required, although access to a butcher and a smoker are.
When pigs are slaughtered, they are butchered into an assortment of cuts, depending on their end destination. Commercial processors usually butcher their pigs on site, turning the cuts into hams, chops, ribs, and so forth. A smaller slaughterhouse will focus on preparing whole or half pigs for sale to butchers, who will cut and cure their own meat. Home cooks and chefs typically source their cuts for bacon and other charcuterie from butchers. To make bacon, a large slab of the back, belly, or sides of the pig is cut off and subjected to a curing process. The best bacon comes from fresh meat, so if you are curing bacon at home, ask the butcher for pork which is less than 48 hours old.
If the bacon is dry cured, it is rubbed in a salt mixture to which spices may be added. Most modern cooks leave thebacon under refrigeration to cure, to ensure that the meat does not become unhealthy. Other cooks use a cooled room, leaving the slab bacon on a slotted table so that the liquid from the meat will drain away. After approximately one week, the bacon is washed in warm water and hung in a smoke house to dry. Once the meat is dried, it is smoked, typically for around 36 hours. After smoking, the bacon can be refrigerated or frozen. Wet cured bacon is brined instead of dry rubbed, although the rinsing and smoking process is the same.
After curing, bacon is still in slab form. If the bacon is going to be frozen, it is left in slab form, although the rind of the bacon may be trimmed. The bacon can also be sliced for more immediate consumption. Depending on personal taste, the individual slices of bacon can be cut thick or thin. The meat is considered perishable after smoking, and it should be kept under refrigeration until eaten.
Numerous terms are used to refer to various types of bacon. Canadian bacon is bacon which comes from the back of the pig, resulting in a leaner cut of meat. Pancetta is an Italian version of bacon which comes from the belly of the pig, and when it is cured and handled differently, it is called streaky bacon or belly bacon. Jowl bacon comes from the cheeks of the pig, and cottage bacon is made from cured pig shoulders.
Walaupun ade yang menyatakan terdapatnye "Halal Bacon" tapi agak meragukan...
kenapa tak digunakan perkataan lain ?
mungkin ade perkataan lain yang bersesuaian ....
kenapa nak ikut 'resam' mereka tu...
Apa pun terpulang pada pendapat masing2 dan juga fahaman anda terhadap isu tersebut..
mungkin bukan satu isu bagi sesetengah orang kan...
Bacon memang ditujukan utk Babi.... (diseluruh dunia..)
sila ambil perhatian.. jgn mudah terperdaya...