By Heather Lauer

It truly is salty, smoky, and candy. it really is experiencing a culinary renaissance. it may well make virtually any dish larger. it really is bacon, and it is the most sensible meat ever. And now, this is the booklet that celebrates that deliciously sinful strip of cured beef abdominal. In Bacon: A Love tale, renowned bacon blogger Heather Lauer serves up a piping sizzling dish of enjoyable and proof with this definitive love letter to what she calls meat sweet. Heather explores the bits and bobs of ways bacon unearths its approach to your skillet and what to do with it whilst it will get there. Bacon: A Love tale good points: Makin' Bacon: a travel of country-style bacon clothes and their everyday equipment and traditions. Hankering for a few pepper, cinnamon, honey, jalapeño, or vanilla bourbon-flavored bacon? they have it! There also are counsel for making your individual signature medication. "Bacon Nation": profiles of bacon-loving cooks around the state who contain the beef into their menus in more and more leading edge methods. there is Bacon in This?: Heather dishes out greater than twenty scrumptious recipes for hundreds bacon sweets like Bacon-Wrapped Tator children, BLT with caramelized bacon, Jalapeño-Bacon Pizza, and some surprises like Bacon Bloody Marys and Bacon cakes. Bacon 411: an intensive source part on all issues bacon. Written in a witty, enticing kind and brimming with Lauer's infectious ardour for the simplest Meat Ever, Bacon: A Love tale is a must-read for a person who loves bacon or is enthusiastic about meals.

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Additional info for Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat

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Side note for all you home curing enthusiasts . . the vacuum THE ART OF MAKIN’ BACON ~ 47 machine at Swiss Meats is an actual piece of kitchen equipment invented specifically for food preparation. ) When the bacon is done drying, it goes to the Swiss Meats smokehouse, which is a pretty high-tech deal—it’s a night-and-day comparison to the traditional brick smokehouses that many smallscale producers still use to this day. “The smokehouse is completely computerized and preprogrammed with a series of stages.

Additionally, even though potassium nitrate (also called saltpeter) has historically been the primary ingredient used for curing meats, now sodium nitrite in combination with sodium nitrate is most commonly used. There are several premixed products available to consumers who cure their own bacon at home to prevent accidental overdose. Since questions have been raised about the impact of sodium nitrite and sodium nitrate on human beings, some companies that produce bacon have removed these ingredients from their curing process 32 ~ BACON: A LOVE STORY entirely.

Some of the top restaurants in the country just can’t get enough of Nancy’s superior cured meats. She’s not just The Ham Lady—she’s arguably The Ham Queen. THE ART OF MAKIN’ BACON ~ 41 The spelling of Newsom was actually Newsham when the family first moved to the United States in the 1600s. Talk about destiny. They settled in Virginia initially, but eventually made their way to Kentucky for a land grant of 1,600 acres. They brought their ham and bacon curing processes with them. Nancy’s grandfather opened a general store in Princeton in 1917 and began selling hams to local customers.

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