Free Press Release

FaceBook Page Twitter Feed
 
You are here: Home > All News > Reasons Why People Prefer Home Cured Bacon over Wet Bacon

Reasons Why People Prefer Home Cured Bacon over Wet Bacon


Posted Jul 4, 2014 by tedmark
When it comes to bacon, most people are at a consensus to the fact that it is tremendous, whether browned or sautéed for breakfast or being frizzled for brunch or even stir fried for travel purposes.
 

FOR IMMEDIATE RELEASE

Pressnews.biz (Press Release) Jul 4, 2014 -- When it comes to bacon, most people are at a consensus to the fact that it is tremendous, whether browned or sautéed for breakfast or being frizzled for brunch or even stir fried for travel purposes. Absolutely no-one can thwart the gusto flavor, smoky and tantalizing redolence that bacon produces. Dried cured bacons, which may be a little difficult to find and may be more costly, are encased with plenty of flavor which everyone is invariably craving while most, if not all, meat market bacons are wet cured and do not carry as much flavor as their dried versions. Online Butchers play a vital role in making sure that their clients acquire the best of home cured bacon.
Research shows that smoked dry cured bacon was voted as the best locally made bacon for its stupendous taste. Professionally qualified online butchers have even stated that dry cure bacon, which is best for making home cured bacon, was popular because it simply had a better taste. Dry cure bacon is prepared and set aside for 12-14 days so that the cure can pierce through and deeply diffuse to the pork belly. Mass remains constant and does not decrease when the frying process is underway. Bacon comes on slabs so the customer has the ultimate choice to choose how thin or thick they want their bacon to be.
Dry cured bacon which most people prefer for preparing their home cured bacon boasts of higher aromatic flavor as compared to wet bacon. As per experienced online butchers, flavor takes less time to penetrate the meat and yet retains freshness for a longer duration. Wet cures also known as brines, also use salt and water to add desired flavors to the meat. Wet cured meat takes longer to sink into the meat with flavor because the meat is left to soak in the liquid mixture which results in not exactly fresh meat.
Everyone is fond of eating home cured bacon. Through Internet technology, it has become easier to find fantastic recipes online that you can try your hand at. Most people prefer to cook bacon at home with natural components. Therefore, the outcome is that of healthier meat for their families. But for people with busy schedules who have no time to cook, opting to purchase a variety of good quality bacon from credited and renowned online butchers is convenient. People also create their own recipes or buy cookery books which offer many different formulae. Asking close friends for recommendations is also a good idea.
It has been a norm over the decades for pork and all meats to be salted or cured as a means of preservation so that people could have surplus during the long winter months when food would go scarce or get delayed on sea voyages. After technology developed and caused an emergence of online butchers, easier ways to preserve meats became prevalent and also provided a wider variety of flavoring choices. Eventually salting or curing meats became reserved only for bacon. Now people have a variety of bacon flavors to choose from for their home cured bacon.


There is nothing like home cured bacon http://www.ajpughbutchers.co.uk/pork.html for a sumptuous breakfast or even while traveling courtesy of its flavors and nourishment. Acquiring it from one of the reputed online butchers http://www.ajpughbutchers.co.uk ensures that it has been cured the right way and hence is healthy.
-- EOF ---
Contact Email : tedm...@stop.ro
Issued By : tedmark
Country : United Kingdom
Categories : Food
Last Updated : Jul 4, 2014

New Press News

blog comments powered by Disqus
Popular TagsMore
CategoriesMore
CountriesMore