Monday, February 9, 2009


The middle cut of pork, upon being cured by smoking, is regarded as bacon. It is sometimes used for larding purposes, but as it contains more lean than salt pork, has a very pleasing flavor, and is the most easily digested fat known, it is much used for food.

The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding. The fat that fries out of bacon is excellent for use in the cooking and seasoning of other foods, such as vegetables and meats. When bacon is cooked for the table, its flavor will be improved if it is broiled rather than fried in its own fat. The rind of bacon should, as a rule, be trimmed off, but it should never be wasted, for it may be used to grease a pancake griddle or any pan in which food is to be cooked, provided the bacon flavor will not be objectionable.

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