bacon
The history of bacon can't be studied. It has been several years anyway. At first, it was because pork could not be eaten after it was slaughtered. At that time, there was no refrigeration technology and equipment. So in the long-term production practice, people found that it can be preserved for a long time after treatment. Bacon appeared from this. Different local conditions and habits, bacon production is also different. But it can be roughly divided into the following two types: air-dried bacon and smoked bacon.
bacon
Smoked bacon is the most traditional and authentic bacon. Marinate the pork with salt and some seasonings for a while, then hang it in the room and smoke it with fragrant branches such as cypress branches or citrus branches. I used to smoke a cigarette while cooking or cooking at home in the countryside. It is winter to kill pigs, and the temperature is low. And there is no open flame, it is all smoked slowly. Therefore, the smoked bacon has a unique flavor and a particularly good taste, and it is not easy to deteriorate.
In fact, the authentic traditional bacon of farmers is not as bright red as some bacon sold outside now. What is really smoked is all smoked black. It will be golden and shiny after washing.
There is also an air-dried bacon. In fact, it was used in places where firewood was relatively scarce and there were no conditions at that time. Is to salt the pork and hang it in a ventilated place to dry. This becomes air-dried bacon.
bacon
Air-dried bacon is simple to make and looks clean and beautiful. But its taste is far worse than bacon, and it is not as storable as bacon.
Nowadays, people pay attention to health preservation and attach great importance to food safety. There is a saying that meat contains carcinogens, so many people who like bacon are a little discouraged. What is it actually like? Objectively speaking, there are some harmful substances on the surface of bacon because of salt seasoning and smoking used in bacon production. Such as nitrite, ammonia nitrate, sulfur, etc.
In fact, these are found in many foods we eat every day, but the content is different. Authentic bacon is local pork raised by farmers, which is absolutely safe. As for the harmful substances on the surface, after careful cleaning, high-temperature cooking, and proper collocation of some detoxification ingredients, normal use is definitely no problem and will not cause cancer.
bacon
In fact, many things are not absolutely safe. Drinking is harmful, but drinking can promote blood circulation. Tangyuan is delicious, but it won't digest if you eat too much. So it depends on how you eat and how you look. Eating is also bad, and drinking water is still stuffed into your teeth. A letter is better than no book, as long as you're not sure it's toxic. In front of delicious food, you can eat whatever you want and whatever you should eat!
In fact, many things sold outside are treated with drugs, and those are really unsafe foods. Barbecue and fried food are said to be harmful to health, but many people still eat them. In addition, our ancestors have eaten bacon for generations, and at that time they almost only ate bacon. Are they unhealthy? Even many people live a long life.