Bacon - Defined with Recipes

Bacon and Eggs - A Traditional American Breakfast

Bacon and Eggs - A Traditional American Breakfast © 1917 The Business of Being a Housewife

Bacon—Is known as salted and dried. The salted is generally used as boiling bacon, and the dried, which is subsequently smoked, is generally used for frying and broiling. In selecting bacon discard any with yellow fat. Good bacon is red in the lean and the fat is white and firm.

* * Bacon fat is better than butter for many things that have to be fried, such as liver, veal chops, onions for curry, etc., is also used instead of olive oil with potato salad, lettuce salad, combination salad, etc.

* * Bacon is appropriate boiled with cabbage, kraut and string, wax and haricot beans; it is an improvement to an omelet, and is the proper thing to eat with liver, eggs and fowls.

Morris Supreme Bacon

Morris Supreme Bacon © 1921 Morris & Company

Bacon Recipe I—Place strips of thinly cut bacon on board, and with a broad-bladed knife make strips as thin as possible. Put in hot frying-pan and cook until bacon is crisp and brown, occasionally pouring off fat from pan, turning frequently. Drain on brown paper.

Bacon Recipe II—Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan aud bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, etc.

Chickens’ Livers with Bacon—Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer. Put in a broiler, place over a dripping-pan, and bake in a hot oven until bacon is crisp, turning once during cooking.

Sautfed Chickens' Livers—Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter. Remove bacon, add one finely chopped shallot, and fry two minutes; then add six chickens’ livers cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown Stock, oue teaspoon lemon juiee, and one-fourth cup sliced mushrooms. Cook two minutes, turn into a serving dish, and sprinkle with finely chopped parsley.

Oysters with Bacon—Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in a broiler, place broiler over dripping-pan, and bake in a hot oven until bacon is crisp and brown, turning broiler once during the cooking. Drain 011 brown paper.

Chickens' Livers en Brochette—Cut each ^ivcr iu four pieces. Alternate pieces of liver and pieces of thinly sliced bacon on skewers, allowing one liver and live pieces of bacon for each skewer. Balance skewers in upright positions on rack in dripping-pan. Bake in a hot oveu until bacon is crisp. Serve garnished with watercress.

Live Lobster en Brochette—Split a live lobster, remove meat from tail and large claws, cat in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of lobster with one tablespoon butter three minutes, scasou highly with mustard aud cayenuc, and serve with lobster.

Blanketed Chicken—Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut Cover with strips of bacon thiuly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce: To three tablespoons fat, taken from dripping-pan, add four tablespoons Hour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt aud pepper.

Club Sandwiches—Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with Mayonnaise Dressing. Cover with slices of bread.

Auto-Cure of Bacon.

This term is applied to the mechanical curing of bacon. The process was exhibited first of all at the Exhibition, 1861, since when it has been adopted by some curers in Sweden, Denmark, and Canada. The following is a description of the process :—

After the hogs are killed and handled in the usual manner as well as chilled, the sides of pork are laid in rows on a sort of truck which exactly fits into a large cylinder of steel 32 feet long, 6 feet in diameter, and which will hold altogether 210 sides.

The cylinder having been filled, the lid or shield weighing 3 1/2 tons (7000 lbs. Danish) is slid into its place, and is hermetically closed by means of hydraulic pumps at a pressure of 3 tons (6000 lbs. Danish) to the square inch. As soon as this is done, all the air is pumped out by means of a vacuum pump which creates a vacuum of 28 inches.

To give some little idea how high this pressure is, the Westinghouse vacuum brake on a passenger train affords a good example as a contrast : it only requires a vacuum of 6 inches to stop it dead. Thus one can easily understand how completely the air must be pumped out when the vacuum is raised four-and-a-half times as much.

Of course, by this means the air is also pumped out of the pork, the pores of which open. This pumping out of the air lasts about one hour, and then the brine channel leading from the brine reservoir holding 6000 gallons of brine is opened, and the brine rushes into the cylinder of its own account, since there is no air there, and fills what is not taken up by the trucks and pork in a few minutes.

But now a quantity of air has again penetrated into the cylinder with the brine, and when this has also been exhausted, the real auto-cure begins. This is effected by the following means :—

The brine is pumped into the cylinder at a pressure of 120 lbs. per square inch until no more can be pumped in. By this means the pork, every pore of which was thoroughly opened whilst the air was being pumped out, becomes entirely saturated with the brine, and remains under the same pressure from four to five hours.

The pickle runs back into the reservoir, and after having been filtered and strengthened, can be used over and over again. The bacon can then, if necessary, be shipped abroad at once.

There is nothing to hinder the pigs being killed one day, salted the next, and packed and shipped on the third day.

In the machine-room is the hydraulic pump with an accumulator used to close the shield or lid of the cylinder, a vacuum pump to suck the air out of the cylinder, and a force pump to pump the brine into the cylinder.

There are two reservoirs for brine and two cylinders, and the bacon is pumped with a needle in the ordinary way before being put into the latter.

The auto-cure claims to be a great improvement in the curing of bacon, insomuch as the bacon can be got ready much quicker for the market and catch it if there is likely to be a fall in prices, but whether the keeping and other qualities of the bacon are improved is a question on which the opinion varies.

Bacon Branding.

From time immemorial the branding of bacon meats has been universal. The process is simply the burning into the skin of any particular name or device which is difficult to remove and which is an implied warranty that the curer of the meats gives along with them. “ Branded” meat is always supposed to be of the best selections.

“Unbranded” meats are, on the other hand, either unsuitable selections or else meats that have once been branded and have had the brand scraped off. Sometimes it may happen that bacon has been kept too long until it is out of condition. In that case it will be sold as unbranded, the brands having been removed.

The process of branding is performed as soon as the sides of pigs are hung up in the “ hanging-house,” and before the meat is chilled. With hams, rolls, middles, and such-like sections, however, the branding may be deferred until the goods are being sent out ; hence there is no rule in the matter.

The old-fashioned process is to use cast-iron brands. These are very often circular in shape, about 6 inches in diameter and about i J inches thick. Attached to them is a holding iron rod which is fastened securely to the branding- irons. On the face of the cast iron is the name of the firm or other inscription. These irons cost a good deal of money, inasmuch as they are heated in a coke fire or on a coke Stove and get gradually burnt away.

Several methods have been tried so as to supersede this old method of branding— notably electricity but the latter has not been a success.

Hams are generally branded on removal from the smoke-stores, and are branded in various ways.

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