What to cook with strips of raw bacon. How to cook pork bacon at home step by step recipe

Bacon has long been no longer just a component of the traditional English breakfast - scrambled eggs. These wonderful slices of salted pork meat are now used in everything from main courses to desserts. The world has become literally obsessed with bacon! Did you know that it comes not only from pork, but also from turkey? In any case, you need to be able to cook it correctly, and "With taste" will tell you everything about cooking bacon.

How to fry bacon

The number of dishes using bacon tends to infinity, so only the limits of your imagination can stop you. They have gained particular popularity, but strip-fried bacon is still the most popular!

The recipe for delicious bacon begins not even with its purchase, but with the choice of suitable utensils. It is important to consider that bacon in a frying pan It will work out successfully only if it is cast iron. Pans that heat up and cool down quickly are not suitable for bacon, as they will burn it to a crisp rather than cook it.

Once you have bacon and the right pan, you only need one ingredient without which nothing will work: water. It depends on her whether you succeed fried bacon or not.

Just plain water will help you become a guru in preparing classic bacon, which is suitable both for a snack and as an ingredient in other dishes. We recommend seasoning it at the roasting stage.

There is also a cooking option where the bacon is kept under cold water and then fried to reduce its shrinkage during cooking. Unfortunately, this does not bring any visible effect, so we recommend you our bacon recipe. Save so you don't forget!

Bacon is made from the side of a young pig, which has no bones or vertebrae. For its production, special early maturing animals with a long back are used. Basically, bacon is seasoned using table salt. The animals are fed with selected food to ensure that the meat is of the highest quality. Today, salted, smoked and even sweet bacon is available on store shelves. You can buy it either in a single piece or in cut plates (see photo).

There are several types of bacon, which is obtained in different parts of the Earth:

Types of bacon

There are several varieties of bacon, which differ from each other in a number of factors.

Depending on the cooking method, a distinction is made between salted and smoked bacon. A salted product is lightly salted fresh meat, which is rubbed with a mixture of various spices or soaked in a marinade. This method of cooking increases the shelf life of bacon and also helps get rid of bacteria. Smoked meat has a rich taste and aroma, and the process of its preparation involves long-term heat treatment with smoke. When smoking bacon, wood chips from fruit trees such as cherry, pear, apple and others are usually used.

Among other things, there are several more types of product, among which the following can be distinguished::

• The most popular type of bacon is Canadian. It has the highest cost among other varieties, since this product is obtained from the lumbar part of a pork carcass. This type of bacon can be used for baking, frying, preparing all kinds of salads and first courses, and also as an independent snack.
• Pancetta, or Italian bacon as it is also called, is a salted cut of pork belly. Most often, this meat is quite fatty and also has a large amount of spices, which gives the bacon a richer and more appetizing aroma.
• Turkey bacon is also a popular variety. The meat for preparing this treat is taken from turkey thighs. The fat content of this bacon is much lower than that of other varieties, and this meat is also heat-treated with smoke.

Which variety of bacon is the most delicious is up to you to decide. We recommend that you try each of them so that you have something to compare with.

Bacon vs Brisket - What's the Difference?

“What’s the difference between bacon and brisket?” - this question is often asked by many housewives. In fact, it is very easy to confuse these products, since the only difference between them is the presence of cartilage. However, there are a number of signs by which you can understand what is in front of you: bacon or brisket.

• First of all, you need to look at the fat layers. In bacon they alternate with meat veins and are no more than 1.5 centimeters in size, while in brisket the thickness of the fatty tissue can exceed two centimeters.
• The color of the meat product also speaks volumes. So, good bacon has a uniform color in any part of the product, but some streaks or darkening give away the brisket.
• You can also distinguish bacon from brisket by looking at the skin: if it is clean and has a uniform color, it means that you have high-quality bacon, and if there is stubble or stains on the skin, this means that you have brisket.
• When buying packaged bacon, be sure to pay attention to the ingredients. It should not contain soy, flavor enhancers or flavorings, as these ingredients are often added to the brisket.
• At the cut site, high-quality meat, which is bacon, has a smooth, uniform surface, and the brisket begins to crumble and fall apart into pieces.

By carefully studying the list of differences, you can easily determine the difference between bacon and brisket. This will allow you to choose only high-quality products for preparing your dishes.

How to select and store?

Knowing how to choose the right bacon is very important, because in stores you can find several options for this meat delicacy, but like other food products, it can be counterfeited, harmful preservatives and other food additives added, etc. To protect yourself and buy not only tasty, but also healthy bacon, when choosing, you need to consider the following recommendations:

Bacon must be stored in the refrigerator. It is advisable that it does not come into contact with other products that are eaten fresh. Example: vegetables, cheese, fruits and other products.

Also, do not forget to pay attention to the expiration date of the bacon, which is indicated on the package. If, after opening it, you have not consumed all of the product, the best solution would be to pack it in cling film or put it in a plastic container with a lid and put it in the refrigerator. Please note that unsmoked bacon has a shelf life of no more than seven days, and smoked meat can be stored for no more than ten days.

Beneficial features

The benefit of bacon lies in its vitamin and mineral composition. This product contains large quantities of B vitamins, which are important for metabolism and the nervous system. It also contains vitamins A and E, which are important for youthful skin, and they also have a positive effect on the functioning of the cardiovascular system.

Bacon contains a large amount of protein, which is important for athletes and breastfeeding women. It contains acids that are necessary for the normal functioning of the heart, liver and brain.

Cured bacon has the ability to cleanse the body of harmful substances and reduce the risk of cancer. In addition, it helps cleanse the blood of “bad” cholesterol.

But the beneficial properties of bacon don’t end there. Below is a list of the positive qualities of this product, which you will definitely feel on yourself if you do not abuse this treat.

• Bacon contains a large amount of proteins and fats, so consuming this product in reasonable quantities allows you to restore strength. This effect can be especially noticeable after exhausting sports training.
• It is also beneficial for children to eat bacon in small quantities, as this product contains lysine. It is actively involved in the formation of the skeleton, as well as joints and cartilage.
• Regular, standardized consumption of bacon helps improve metabolism, as well as normalize the activity of the hormonal system.
• Even when losing weight, bacon can be beneficial, but only if you drink enough water along with it.
• Magnesium and zinc, which are contained in large quantities in meat products, help prevent diseases of the cardiovascular system and also increase potency.
• With frequent mood swings, depression and stress, eating bacon can normalize the state of the nervous system and prevent the occurrence of diseases associated with it.

Consider the fact that the beneficial properties of bacon only occur if you consume it in a regulated manner. Also, do not forget to pay attention to contraindications

Use in cooking

Bacon is especially popular in cooking. This product can be cooked in batter, in marinade, breading, and also combined with other types of meat. Bacon can be fried in a regular frying pan, as well as in the oven and microwave. Many people like to simply fry it for breakfast along with eggs. In addition, bacon is used in the preparation of salads, appetizers, first and second courses. Bacon is also used when baking meat, so if you wrap it around a piece of pork or beef, the meat becomes juicy and very tasty.

What can you substitute for bacon in a recipe?

Sometimes it happens that you need to replace bacon in a recipe for one reason or another. It may be difficult to find it in the store or it may be contraindicated for some people. One way or another, there are dishes in which another ingredient instead of bacon can cause a not entirely expected result. However, we will try to offer you a replacement that is as similar in properties as possible.

Experienced housewives usually replace bacon pieces of quality fatty beef. Meat products are very similar in taste and aroma, and if you are going to add this ingredient to a salad or first course, the difference is almost imperceptible.

The second option for replacing bacon is of lower quality - this smoked brisket. It is much cheaper than bacon, but its taste is significantly different. However, brisket is an excellent substitute, especially if there are no other options left.

How to cook bacon at home?

There are a few secrets to cooking bacon at home that will help ensure that the final dish is tasty and crispy.

Cooking in a frying pan. The heat should be below medium, since your goal is to get rid of the maximum amount of fat. Turn the pieces occasionally during cooking to ensure they are browned on each side. If there is a lot of liquid released, remove it. On average, the bacon will cook for about 15 minutes and should be dark brown. When finished cooking, wrap the slices in a paper towel to remove any remaining grease.

Microwave cooking. First, place a few paper towels on the plate and bacon on top. Make sure that the slices do not touch each other. They also need to be covered with paper towels on top; there is no need to press them down. Turn the microwave on high and cook for 3 minutes.

Cooking in the oven. The oven must be preheated to 200 degrees. Line a baking sheet with foil and add bacon. Check to see if there is fat in the pan; if there is, drain it. Cooking time 20 minutes. Finally, wrap the bacon in a paper towel to remove excess fat.

Any of the selected cooking methods will allow you to get really tasty and crispy bacon at home.

How to slice thinly?

Thinly sliced ​​bacon can be served as a stand-alone snack, but many housewives have problems cutting this product. The ideal option would be to use a special device called a “slicer”, but in case you don’t have such a kitchen gadget, we’ll tell you how to cut bacon as thinly as possible using a knife.

The secret to cutting bacon thinly is to chill it until it's almost frozen. To do this, wrap the product in film and put it in the freezer for an hour and a half. After the required amount of time, the meat should be placed on a cutting board and, using a vegetable cutter, cut the product into thin slices. You can also use a knife to slice the bacon diagonally as thin as possible. Please note that it is important that the knife is well sharpened. In this case, you will be able to slice the ingredient thinly and beautifully.

Thinly sliced ​​bacon is great for frying. You can learn about this from our video.

How to pickle with your own hands?

You can easily salt bacon with your own hands at home. This method is suitable for those who do not trust store-bought products. For pickling, you will need salt, sugar, garlic and other spices that you usually use. We invite you to familiarize yourself with the two most common methods of curing bacon.: dry and in brine

• In order to salt the product using the dry method, mix salt and sugar in a ratio of two to one, add other spices, and then rub a piece of bacon with the resulting mixture. Before doing this, be sure to make several slits in the skin so that the salt penetrates deeper. Transfer the bacon to a dry plastic container and refrigerate. After a week, the product will be ready for use. During the entire salting time, be sure to drain the liquid from the container, and also turn the meat once every couple of days. When ready, the salt and spices need to be washed off and the product dried with paper napkins, after which it can be served.
• Salting bacon in brine is as follows: cut the meat into pieces five centimeters long and sprinkle with spices to your taste, then start preparing the brine. To do this, take two hundred and fifty grams of salt per liter of water, boil the liquid, and then let it cool. Place the bacon in a glass container and fill it with brine at room temperature, placing pressure on top. The entire structure must be put in the refrigerator for a week, after which the meat should be removed from the container, dried and served, cut as you wish.

Thanks to these simple methods, you can easily and deliciously brine your own bacon. Its taste will be richer than that of a store-bought product, and such meat will probably not contain harmful additives or flavorings.

How to marinate?

Marinating bacon at home is also easy. To do this you will need salt, sugar, water and your favorite seasonings. Mix two teaspoons of sugar with two tablespoons of salt, add a little spice and stir the resulting mixture. Stuff the bacon, cut into large pieces, with garlic and place in a container, then prepare the marinade. Add salt with sugar and spices, lemon juice, four tablespoons of vinegar and 50 milliliters of rum to a saucepan with water. Boil the mixture and let it cool to room temperature, then pour it over the bacon in the container.

Cover the container with a lid and place it in the refrigerator for three days, during which the meat will need to be turned a couple of times. After the required amount of time has passed, the marinade should be drained and the bacon should be put under pressure for a day. After this, the dish will be ready to eat.

Harm of bacon and contraindications

Bacon can be harmful due to its high calorie content, so it should be eaten in small quantities, as this may lead to weight gain. Also, if you abuse bacon, you can cause problems with your stomach and intestines. People who have heart problems should be careful when eating bacon. For diseases of the cardiovascular system, fatty meat is generally contraindicated.

Of course, bacon can be harmful, for the production of which unscrupulous manufacturers used dyes, flavors and other food additives harmful to the body.

Also, the main harmful qualities of bacon include the following:

• Excessive use of this ingredient can cause the formation of cholesterol plaques in blood vessels, since bacon is a rather fatty product. For the same reason, its excessive consumption negatively affects the functioning of the cardiovascular system.
• It is possible that non-homemade bacon contains all sorts of harmful additives that negatively affect the functioning of the stomach and pancreas.
• Smoked bacon, if consumed in excess, can cause the development or appearance of cancer cells. This is especially true for school-age children, so it is advisable to limit the amount of product they consume.
• Bacon is a heavy food, so it is not recommended to eat it before bed. This can lead to problems with the gastrointestinal tract.
• It should also be mentioned that this product is very high in calories, so if you are watching your figure, it is not recommended to eat it in large quantities.

As for contraindications, bacon should not be consumed by pregnant women in late stages of pregnancy, young children, as well as people who suffer from diseases such as obesity, gastritis, ulcers, and diabetes. But if you eat this meat in reasonable quantities, it will not cause harm to the body..

Today we are cooking bacon. We ask pregnant women and the faint of heart, as well as vegans, to leave immediately, because there will be a lot of meat. Even more. Now, everyone who remains, sit back and get ready.

Let's say right away - the recipe is not at all complicated. Therefore, you don’t have to look for fairy tears, dragon claws and mandrake root in the nearest supermarket. Although, if you so want...

Methods and rules cooking bacon

There are several rules for cooking meat.
The first is the rule of three “Don’ts”:
Don't cook meat during the World Cup
Don't leave him unattended (the cat doesn't count)
Don't forget to buy meat

How to make bacon crispy
The second rule says that all libations should be after preparation, and not before or during. Otherwise, you will cook dumplings, fall asleep on the balcony with a cigarette, cope with the Poincaré theorem, but you will hardly be able to fry pork properly. Because it needs to be monitored and turned over regularly.

Remember one simple thing. You cook not for your mother-in-law, not according to government orders, but for yourself. Therefore, each piece should be well fried, but not too dry.

What is needed for this? Over medium heat, good pork is perfectly fried in about fifteen minutes. You need to turn it often enough so that it browns evenly. And don't overdo it. We are not preparing a railway track.

Excess fat can be poured into pre-prepared dishes. If the bacon slices are too thin, they may burn quickly. When you see something like this happening, evacuate the area within 24 hours. But first, do not forget to turn the slices over to the other side.

There are several ways to test the doneness of bacon. For example, using a special electronic bacon analyzer created by British scientists. But the easiest way to check for doneness is to make sure that each slice has acquired a nice brown tint on all sides.

Once fully cooked, turn off the heat and wrap the slices in paper towels. This is a special ritual created so that the negative energy of bacon will leave it forever... along with excess fat.

Oh, this is progress!

Many people prefer natural methods of cooking meat, but, nevertheless, there are many people who cook bacon in microwave ovens. The taste is a little different, but not worse at all.

If you are one of those people who believe that microwaves were invented by reptilians to enslave our race through radiation, keep frying in a frying pan. Maybe it will be possible to survive the invasion.

If you don't believe in aliens, then prepare paper towels. Place bacon slices on them. Usually three or four are enough. They should be placed on the paper in such a way that they do not touch each other. Next you have two options. The first is to cover the top with napkins. The second is to wash the microwave of grease for half a day. The main thing is not to press the napkin too hard onto the meat.

The plate can now be placed in the microwave. Set the power to maximum. Usually three minutes is enough to get the desired result. When the oven turns off, check the doneness and let the meat sit for another thirty seconds. Settings may vary slightly among different microwave oven models.

Gammoning in the oven

Step one. In the evening, close the curtains tightly and turn off the lights. Place and light several large white candles near the stove. Take a deep breath and exhale through your nose, feel the inner strength and confidence. You are doing everything right. You save energy.

Step two. Now you need to preheat the oven to 200 degrees.

Step three. Wrap a baking sheet with foil. Foil protects against radiation. You haven't forgotten about reptilians and terrible radiation yet, have you? No? Then forget it. You don't want your bacon to burn, do you? Now spread out bacon slices on the foil, evenly, parallel to each other. It is not necessary to lay out different words from the slices.

Step four. Watch out for the bacon. You can expect everything from him. If there is too much fat, carefully remove the pan and drain it.
Step five. After 15 minutes, the bacon slices will be crispy and ready to be removed from the oven. As with everything else, use the magic of paper towels to save the world from excess grease.

All the cooking methods we offer are good in their own way. And the bacon turns out equally tasty and nutritious. So don't be shy and experiment.

Crispy bacon- this is fire! I recommend to everyone! This is a real heavenly pleasure, and not some canned coconut with pseudo chocolate.

We have already told you more than once about the incredible. Also, there was a case where we said that cooking bacon yourself is an interesting experience, and write the recipe in one of the subsequent posts. We keep our word, guys, and today we will tell you the bacon recipe.

Why do we love bacon? He is divine. The smell of bacon soothes a crying baby. Vegetarians make an exception for bacon. Bacon proves the existence of higher powers in this world. Bacon is some badass shit. And this is all about store-bought bacon, but I've heard that homemade bacon will outshine any store-bought bacon. It would seem that perfection cannot be improved - but people stubbornly say that it is possible. I suggest checking these words.

Step one: buy meat

We go to the nearest location where we can buy meat. I think you know where it is. In the location we are looking for pork belly. It reaches 50 or even more centimeters in length and approximately 20 centimeters in width. You can easily recognize her: she has a characteristic bacon-like cut. It is very important that there is skin on the brisket. And yes, the brisket, of course, must be fresh.

I bought a brisket - take it home. It is obvious.

Step two: marinating

This is also simple. People used pickling to preserve meat when they didn't have refrigeration. It is also more difficult for unwanted bacteria to multiply in pickled foods. But today, since we have such a wonderful thing as electricity, pickling food is not useful very often. Marinating also works in an interesting way: salt sucks the liquid out of the meat, and this makes its flavor more intense. To marinate your brisket you will need:

• 4 cups salt;
• 2 cups sugar.

You can also add whatever you want: black pepper, garlic, bay leaf - there are a lot of spices, add your favorites. Fantasize. Whatever you add will somehow be present in the flavor of your bacon. Rub the spices into the brisket, don’t forget about salt and sugar, then put this rather exhausted piece of meat in a ziplock bag, and the ziplock bag in the refrigerator. Now relax, check your email, play on the computer, make your bed, sleep - and live quietly at your normal pace for the next week. Periodically look at your semi-finished product, drain the liquid and turn it over.

After a week, remove the brisket from the refrigerator, rinse and pat dry. Chances are good that you will notice that it is very similar to marinated meat.

Now, without the ziplock, leave the brisket in the refrigerator for another day. For what? So that a film forms on it - a sticky, adhesive layer that covers the meat when it hardens. It sounds so-so, but you need the film.

Step three: smoke

This is the last stage, the most intricate and thorny. The bacon should now have the proper flavor and texture. If you have a grill, you're in luck. If you don't have one, borrow one from a friend. If your friend doesn’t have one, then at least set up a barbecue - the smoke and coals are important here, so maybe something better will come out. If it’s really bad, you can try drying it in the oven: I read that they do this - but it will be some kind of sad, completely different winter version of bacon. At least add liquid smoke.

It's important to remember that you're simply smoking the bacon and not cooking it the traditional way. Use half as many coals as usual so that you end up with bacon, not barbecue. The coals can be moved to the side and a few pieces of damp wood thrown on top and left there for half an hour to get a good smoke. Make sure that the temperature does not rise too high and that the coals do not smolder too actively. Place the brisket on the grill, skin side up. Remember what I said about the film? It will help the meat get the desired smoky flavor.

Cover the brisket with a lid or something else and make sure there is enough smoke - and so on for the next two hours - do not forget to add coals and damp wood as needed. Everything about everything, as I already said, will take a couple of hours - don’t go far from the grill, do something pleasant: chat with friends, drink beer.

After two hours, remove the bacon from the grill and feel free to skin it. Make sure to do this while it's warm and try not to skim off a lot of the fat.

If you did everything right, you will get breathtaking hand-made bacon on the exhaust. Cut it into pieces of any thickness and cook it in any way. This joy will be stored in the refrigerator for a week, in the freezer for more than one month.

And yes, before I forget, one more thing. When you fry your bacon in a frying pan, it will melt off a ton of fat - don't think about just washing it down the sink! Bacon fat is incredibly delicious - it's like washing liquid gold down the sink. Instead, place it in an airtight container and refrigerate it. It can be used in different ways. Fry some eggs? Instead of vegetable oil or butter, use bacon fat. Make popcorn? Bacon grease. Any dish you previously cooked in oil can be cooked in bacon grease. Pasta, salad dressing and even toast. Delicious. Attention! If you have vegetarian friends, you shouldn’t feed them.

Main hypothesis: If bacon is held under cold water before cooking, it will “shrink” 50% less when frying.

Additional hypothesis: Maximum taste is achieved by cooking bacon in the oven for 10 minutes at 185ºC.

The first hypothesis will be proven based on objective factors; the second is subjective. In addition, to complete the experiment, it was decided to try not one, but two methods of cooking bacon - in the oven and on gas.

Step 2: preparation

Tools:

• Frying pan – 2 pcs.;
• Baking tray – 2 pcs.;
• Colander – 1 pc.;
• Plate – 4 pcs.;
• Kitchen stove – 1 pc.;
• Oven – 1 pc.;
• Notepad (to record the progress of the experiment);
• Ruler (metal);
• Foil;
• Beaker.

Consumables– 1.4 kg of premium smoked bacon.

Step 3: Instructions

To take into account both objective and subjective aspects, the samples (bacon pieces) were first divided into two groups - bacon in the oven (group A) And bacon in a frying pan (group B).

Instructions for frying bacon in a frying pan:

Place the bacon slices in an unheated frying pan. Cook bacon over medium heat until cooked through, 8 to 10 minutes, turning occasionally. Before serving, place bacon on a paper towel to remove excess grease.

Instructions for cooking bacon in the oven are outlined in the additional hypothesis.

Both rules were followed strictly.

Step 4: progress of the experiment

Each group was divided into two subgroups - experimental(bacon soaked in water before frying) and test(bacon fried without soaking in water). Each subgroup consisted of 7 equal-sized pieces of bacon.

Samples from the experimental subgroups were then kept under cold running water.

Bacon Rinse - Experimental Subgroups

Both baking sheets (experimental and control subgroups) were sent into the oven at the same time.

The baking sheets were lined with foil, bacon was placed on them and placed in the oven, preheated to a temperature of 185ºC, for 10 minutes.

Note: After 10 minutes it was determined that the bacon was not ready. Therefore, we decided to extend the cooking time to 30 minutes.

The pieces of bacon were placed in a single layer on cold frying pans. The bacon was fried for 10 minutes over medium heat. The pieces were turned over periodically (no one was hurt).

After frying, the bacon was placed on a paper towel.

All samples were then measured again.

Step 5: Results

Having presented the data obtained in the form of graphs and analyzed them, the researchers came to the conclusion that the main hypothesis has NOT been proven.

As you can see from the graph, the goal of reducing bacon shrinkage by 50% was not achieved in either group.

This is confirmed by metric indicators. The graph shows that when frying in a frying pan, pieces of bacon shrank by an average of 0.6 cm, and when cooking in the oven by only 0.05 cm. However, in neither case did soaking in water reduce " shrink" bacon by 50%.

Step 6: Conclusions

Group B

Visual differences between samples from the experimental and control subgroups are insignificant. There was also no noticeable difference in taste. During tasting, the researchers used such epithets as “Very tasty!”, “Crunchy.”

Group A

The samples of the control and experimental subgroups are very different from each other in appearance. According to the researchers, the bacon from the experimental subgroup looked more appetizing and tasted crispier. While the bacon from the control group looks a little “dry.” You'd expect it to be crispier, but it's not.

Summary

The hypothesis has not been proven. A culinary life hack (if bacon is held under cold water before cooking, it will “shrink” 50% less when frying) turned out to be false.

However, it is an undeniable fact that fried bacon tastes fantastic, whether it shrinks or not.