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Bacon: Difference between revisions
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[[Image:Smoked bacon.jpg|300px|thumb|right|[[Home cured bacon|Home smoked bacon]]]] | [[Image:Smoked bacon.jpg|300px|thumb|right|[[Home cured bacon|Home smoked bacon]]]] | ||
Follow my simple steps to [[Home cured bacon|cure your own bacon]]. I have been smoking and curing bacon at home for 5 years now and never had a failure. | Follow my simple steps to [[Home cured bacon|cure your own bacon]]. I have been smoking and curing bacon at home for 5 years now and never had a failure. | ||
==Cuts of bacon== | ==Cuts of bacon== | ||
The names of rashers or slices differ depending on where they are cut from: | The names of rashers or slices differ depending on where they are cut from: | ||
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*'''Gammon''', from the hind leg, traditionally "Wiltshire cured". | *'''Gammon''', from the hind leg, traditionally "Wiltshire cured". | ||
*'''Picnic bacon''' is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts. | *'''Picnic bacon''' is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts. | ||
<gallery widths=250px perrow=5> | |||
Image:UK Cuts of pork.jpg|British cuts of pork | |||
Image:USA Cuts of pork.jpg|American cuts of pork | |||
</gallery> | |||
==Cuts of pork== | |||
The two images above outline the differences between British and the American cuts of pork. Not all cuts are shown, but those that are not should be self-evident. | The two images above outline the differences between British and the American cuts of pork. Not all cuts are shown, but those that are not should be self-evident. | ||