Bacon (food)

It's red with white spots when raw and brown when cooked.

Bacon Rasher is a thin slice of fried or boiled bacon.

Nathaniel Bacon died. They had nothing else to do but to go to the court.

I'm not exactky sure. Some religions don't let you eat pig (i feel sorry for them), and some people are vegetarians. It also depends on where you live in the world. :)

One that is not cooked. Eat it raw. Not trolling here. Do it, it's nice! Btw, I'm asian. If your stomach cannot take it, its not my problem. You're welcome!

allow it to sleep peacefully in the spare bedroom

It would seem that turkey bacon is a healthier alternative to pork bacon, but a quick look at the nutrition label says that it is not.

Turkey bacon has almost double the sodium of pork bacon. You may also be surprised to learn that the fat content in turkey bacon is just slightly less, not enough to persuade many to switch.

Take a look at the attached related link for more information.

my opinion if u mean taste, bacon if u mean health, carrots

Without having the recipe, it would seem that something containing bacon and eggs would need refrigeration.

Bacon's main nutrients are fat and protein, and the enzymes to break down fat are lipase.

It depends on the cut. Bacon sold commercially in supermarkets has a fat content that varies from 10% to 20% on up to 80% to 90% or so. Anyone who has taken a minute or two to look through a number of packages can tell you that some may appear to be quite lean while many are well over 50% fat. There are variations on the theme, and if shoppers want to pay for something like, say, center cut bacon, they will, in general, get a leaner product. The best idea is still to look through the packages and choose one that presents what you consider the best package there. Even meat markets will have bacon that varies in fat content with most of the butchers attempting to provide a "middle of the road" product with a bit lower ratio of fat to lean.

Yes, bacon does contain carbohydrates. However, it only has very little amounts in it (about .03g per 3 medium slices).

Common blue mold, Penicillium sp. is a fungi used in food industry to prevent infection by bacteria or other harmful fungi. That is because of penicilin (yes, the vaccine!), a molecule that prevents the building of cell walls, which leads bacteria and other fungi to death.

Oil? "I can't believe its not butter"? To be honest, I would recommend margarine because butter is too fatty and no one even knows what "I can't believe its not butter" really is...really, use the original.

Pork in itself is as harmless to dogs as chicken, beef or any other meat. However, there is a slight risk of your dog being infected with trichinosis by eating pork. Trichinosis, also known as trichinellosis, is a worldwide, food borne disease caused by an intestinal roundworm, uncommon in the United States. Both humans and pets who eat raw or undercooked meat of infected animals can develop the disease. Undercooked or raw meat of infected animals contains the roundworm. The disease can lead to muscle soreness and pain together with swelling of the upper eyelids in mild cases but can lead to more severe symptoms. If you would like to feed pork but want to take all necessary precautions, it is recommended that the pork be frozen for 3 weeks to kill the parasite. The most important precaution is to make sure that all fresh pork and pork products are properly cooked. Other raw and undercooked meat should also be avoided, especially meat from wild animals.

depends on the bacon

You cannot eat expired smoked salmon.

This is a difficult one to judge. Normally you can judge things by the smell, but the smoking masks that. Personally, I tend not to take chances with fish.

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.

In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.

Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Jewish and Muslim populations.The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.

Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.

The bacon becomes slippery and waxy to the touch. The reds and pinks become browns and grays. It will start to smell sour. If it doesn't smell like fresh bacon, throw it out. This applies to any meat. If It doesn't pass the nose test, it shouldn't pass through the lips.

Yes it does it will dissolve into your skin and eat your flesh, bones and heart!

If you're asking about the fat and sodium level then yes it is. But if you're asking if it tastes better then regular bacon there really is no answer for that. Some people can't handle regular bacon because it has too much fat, sodium, oil, and grease. So with that theory turkey bacon is better. But some people don't like turkey bacon because they think that it's just a cheap ripoff off regular bacon. But some people like both. I have a friend who had never tried turkey bacon. One day she came over and in the morning when we ate it she loved it! All in all it just depends which one you like better. Only YOU can answer that.

My theory is that bacon is way better. Turkey Bacon is terrible!

There are many possibilities, you could use your hands, although this is not recommended, you could use chopsticks, or perhaps a knife and fork, however the recommended approach is to eat it with something else, such as a ham and cheese sandwich, in that case you follow the recommended eating guidelines of the other food.