This International side-dish features Under the heading of cured pork may be included many of the cuts of, SALT PORK.–As the cut used for salt pork is almost entirely fat, , BACON.–The middle cut of pork, upon being cured by smoking. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Fried Pork Rub
Description
This International side-dish features Under the heading of cured pork may be included many of the cuts of, SALT PORK.--As the cut used for salt pork is almost entirely fat, , BACON.--The middle cut of pork, upon being cured by smoking. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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pork, for a large part of a pork carcass can be preserved by curing.
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However, this term is usually restricted to include salt pork, bacon, and ham.
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As has already been learned, salt pork is obtained from the belly; bacon, from the middle
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cut ; and ham, from the two hind legs this piece is seldom used alone for the table.
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Occasionally, it is broiled to be served with some special food, such as fried apples, but for the most part it is used for larding; that is, slices of it are laid across the surface of meat and fish that are lacking in fat and that therefore
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cook better and have a more agreeable flavor when fat in some
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form is added.
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Pork of this kind is usually bought by the pound and then sliced by the housewife as it is needed for cooking purposes.
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regarded as bacon.
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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.
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A piece that contains the usual proportion of fat and lean is shown in Fig.
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The strip of fat that occurs between the rind, or outer
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coat , and the first
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layer of lean is the firmest and the best for larding.
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The fat that fries out of bacon is excellent for use in the cooking and seasoning of other foods, such as vegetables and meats.
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When bacon is cooked for the table, its flavor will be improved if it is broiled rather than fried in its own fat.
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The rind of bacon should, as a rule, be trimmed off, but it should never be wasted, for it may be used to
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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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In purchasing bacon, it is usually more economical to buy the whole side, or the entire middle
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cut , but if smaller quantities are desired, any amount, either in one piece or in slices, may be bought.
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The commercially
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cut bacon, which is very thin and becomes very crisp in its preparation, may be bought with the rind retained or removed.
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In both of these forms, it is often put up in jars or packed neatly in flat pasteboard boxes.
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While such bacon is undoubtedly the most popular kind, it should be remembered that the more preparation that is put on such a food before it enters the home, the more expensive it becomes.
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Very satisfactory results can be obtained from bacon bought in the piece if care is used in cutting it.
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To secure very thin, even slices, a knife having a thin blade that is kept sharp and in good condition should
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 16731.0kcal
- % Daily Value *
- Total Fat 1144.5g1761%
- Saturated Fat 392.2g1961%
- Cholesterol 3339.0mg1113%
- Sodium 30330.0mg1264%
- Total Carbohydrate 23.1g8%
- Dietary Fiber 0.0g0%
- Sugars 8.2g
- Protein 1481.2g2963%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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