If you find the bacon section of the grocery store overwhelming, you aren't alone. Dry-cured and wet-cured are just two of ...

In addition to salt, often sugar, herbs, or spices are added to the brine for flavor. Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from ... Salting by weight gives you precise control of the salt concentration in your dry-curing.

Both cured ham and uncured ham are produced similarly, but there are some key differences between the two methods. Here's why ...

Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

Dean said: "The key lies in selecting top-quality bacon - Wiltshire-cured or Gloucester Old Spot ... the chef suggested adding a touch of smoked sea salt during cooking. The chef urged: "Once ...

or other salted fish and dry-cured olives and capers. It’s also the first step in many common meat-preservation techniques. For a basic dry-salt cure, put a layer of salt in a container ...

Season with a pinch of salt. Add the beaten egg and bring the ... that the pastry cases are flush to the edge of the tins. Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes ...

Lightly toast the black peppercorns, fennel, coriander seeds and star anise in a dry pan over ... To make the cure mixture, simply combine the ground spices with the salt and sugar.

Blend the beetroot, 50 ml of the vinegar, salt and sugar together ... onions scattered on top. Fry the bacon until crisp and golden. Remove from fat and dry on kitchen paper.