Not as hard working as the leg muscles, shoulder produces great marbling through the muscle and that means great flavour. Not the prettiest piece of bacon but fantastic texture and flavour. There is more fat on this cut which is means its very succulent and juicy.
How do you dry cure shoulder bacon?
Dry cured shoulder bacon. Collar bacon is from the central muscle of the shoulder and is the same cut as a pork ribeye steak. There is a natural seem of fat running through the bacon that adds flavour and moisture during cooking. We dry cure our collar bacon then wash it under ice cold water before finally air drying.
What are the different kinds of bacon in the UK?
Most bacon consumed in the United Kingdom is back bacon. Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying. Jowl bacon is cured and smoked cheeks of pork. Slab bacon typically has a medium to very high fraction of fat.
Price Matters Though we all love a good deal, the quality of bacon is mostly indicated by how much it costs. Toward the top of the list were bacon brands like Wright and Wellshire which cost around $9-10 per pack. More budget-friendly options, like Great Value and Applegate which cost around $5, fell to the bottom.
One more inquiry we ran across in our research was “What are the characteristics of good bacon?”.
Good bacon should be savory, salty and a bit smoky. These three qualities should be in perfect balance. Appearance: Raw bacon should have a healthy mix of fat and meat. It should look natural—not artificially pink or red.
Are bacons good?
It’s one simple truth: Bacon is, indeed, good for you. Here are the bare minimum facts: Studies have shown that pregnant women who eat bacon, boost the intelligence of their child. This is because bacon is a good source of choline, which aids in the development of the child’s memory.
Some bacon brands contain up to 20 percent of your daily value of sodium in just two slices. Thick cut vs thin cut. Thick cut means more bacon in fewer slices. That means more sodium, more fat, more calories. One thing to watch with thick bacon is how you’re cooking it.
You see, bacon also tastes delicious, and for many people, that is a good enough reason to enjoy it. That said, unprocessed meat is a healthier and, generally speaking, more nutrient-dense choice. There is also nothing in bacon that we can’t get in higher amounts from other foods.
What is Jowl bacon?
Jowl bacon is cured and smoked cheeks of pork. Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Bacon joints include the following: Collar bacon is taken from the back of a pig near the head. Hock, from the hog ankle joint between the ham and the foot.