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A: Cooked further before eating. Differing flavors can be achieved by using various types of what? A: Wood, or less common fuels such as corn cobs or peat. This process can take up to how long? A: Eighteen hours, depending on the intensity of the flavor desired. A: Not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot. In early American history , the curing and smoking of bacon (like the making of sausage) seems to have been one of the few what? A: Food-preparation processes not divided by gender. Bacon is distinguished from other salt-cured pork by differences in the what? A: The cuts of meat used and in the brine or dry packing. Historically , the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often what? A: Together in the same barrel. Today, ham is defined as coming from the hind portion of the pig and brine specifically for curing ham includes a greater amount of what? A: Sugar. Bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for what? A: For flavor. Bacon is similar to salt pork, which in modern times is often prepared from similar cuts, but salt pork is never what? A: Smoked, and has a much higher salt content. A: Trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking. Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to what? A: Slice and to reduce spattering when the bacon is pan-fried. Different cuts of pork are used for making bacon depending on what? A: Local preferences. Side bacon, or streaky bacon, comes from what? A: The pork belly. It has long alternating layers of what running parallel to the rind? A: Fat and muscle. Where is this the most common form of bacon? A: In the United States. Pancetta is an Italian form of what? A: Side bacon, sold smoked or unsmoked. A: A strong flavor. Back bacon contains meat from where on the pig? A: The loin in the middle of the back of the pig. It is a leaner cut, with less fat compared to what? A: Side bacon. Most bacon consumed in the United Kingdom and Ireland is what? A: Back bacon. Cottage bacon is made from the lean meat from a what? A: Boneless pork shoulder that is typically tied into an oval shape. Jowl bacon is cured and smoked what? A: Cheeks of pork. Guanciale is an Italian jowl bacon that is what? A: Seasoned and dry cured but not smoked. A: Side bacon, which is the most popular type of bacon sold in the US. Back bacon is known as what? A: "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced. American bacons include varieties smoked with hickory, mesquite or apple wood and flavorings such as what? A: Chili pepper, maple, brown sugar, honey , or molasses. A side of unsliced bacon is known as what? A: “slab bacon". The United States and Canada have seen an increase in the popularity of bacon and bacon-related recipes, dubbed what? A: "bacon mania". The sale of bacon in the US has increased significantly since what year? A: 2011. In a survey conducted by Smithfield, 65% of Americans would support bacon as what? A: Their "national food ". A: The internet, as has using candied bacon. In the US and Europe , bacon is commonly used as a condiment or topping on other foods, often in the form of what? A: Bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as what? A: Pizza , salads, sandwiches, hamburgers, baked potatoes , hot dogs, and soups. Bacon fat liquefies and becomes what when it is heated? A: Drippings. Once cool, it firms into a form of what? A: Lard. Bacon fat is flavorful and is used for various what? A: Cooking purposes. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all-purpose what? A: Flavoring, for everything from gravy to cornbread to salad dressing. A: 38. It is composed almost completely of what? A: Fat, with very little additional nutritional value. Bacon fat is roughly 40% what? A: Saturated fat. Four pieces of bacon can also contain up to how much sodium? A: 800 mg, which is roughly equivalent to 1.92 grams of salt. 28 grams (1 oz) of bacon contains how much cholesterol? A: 30 milligrams. Studies have consistently found the consumption of processed meat to be linked to increased what? A: Mortality, and to an increased risk of developing a number of serious health conditions including cancer, cardiovascular disease and type 2 diabetes . According to the World Health Organization, regular consumption of processed meats such as bacon increases the likelihood of developing colorectal cancers by how much? A: 18%. A: The whole turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon. Cured turkey bacon made from dark meat can be what? A: 90% fat free. The low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to what? A: Stick to the pan.
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