Smoked meat is almost a traditional food of the West. It was cold meats, a form of fast food is very nutritious. Recipes that it is very sophisticated error. Each region, each country has a different way of processing to make up the distinctive look and unique. Bacon made from food sources as diverse and rich: pork, beef, buffalo, goat, chicken, birds, fish ....
Processing them by smoked. Aka bacon. So the meat is cooked slowly in the heat of the smoke. The smell of smoke combined with the smell of cooked food, creating a blended taste right, helped soothe hard to describe but very interesting. Recipes by smoked meat, also hold a lot of vitamins, minerals, fatty acids and omega 3. There's the smoked meat place today from just traditional dishes from Europe, now spectral transformers worldwide.
To process a tasty bacon. Apart from spices marinated specificity of each region. They deliberately selected full combustion plants with fragrant smoke. The most common are wood, bagasse, ... What kind of tree, wood moisture and combustion are embedded on charcoal plume to smoked meats cooked. Appropriate temperature in bacon processing is about 70 degrees C. To keep the fuel for this fire always smoldering to create smoke is both difficult problem.
One thing that everyone knows that in the poisonous fumes. But all were ignored because the taste of bacon very interesting indeed. The amount of NO2 in the smoke intrusion into each fiber. They help preserve the meat is better in other forms. Because they prevent harmful bacteria and keep the meat color. However, the existence of too many NO2 in bacon. Will push risk of pancreatic cancer up to 20% with people eat about 50g of bacon every day. The researchers recommend that, a week should eat bacon from one to two times, to bring practical benefits to health.
To limit the pain of her mother when processing the bacon at home. And also to eliminate harmful ingredients in meat. In contrast many components also increased health benefit from the bacon. www.Sieuthisonmelinh.blogspot.com please tell you how to prepare bacon in delicious, cheap, and good facilities.
First the mother may simply prepared, marinated raw arbitrary. Then prepare irons, open holes for the smoke and heat exposure to meat. You design how to flesh exposed to smoke and heat most. Smoke and heat also kept most ripe for burning data to create smoke thit.Nhien should be dried wormwood tree. Because this plant creates a lot of smoke. We pyrophoric carbon forms as they smoke it. Moreover, the smoke of this plant is good for health. We also used acupuncture on the blood of humans for thousands of thousands of years in traditional medicine. The heat and smoke of this plant has a lot of medical treatment every other bone, joint, muscle place .... It's a precious herbal species, easy to grow, no pests, growing popularity in our country should very easy to find. Wormwood is also one of eight species of medicinal plants are health recommend planting around the house. As one of course, the smoke of this plant are also great for bacon.
Just a small bouquet of dried wormwood tree. Beating a little more moisture through it or not. You set fire to their prey in the area should smoked. Smoke rises will ngut without a certain species may be. We did not fire a fire which burns only coal ash to form could go sit cavalier look or go do other work. Their smoke is not toxic like smoke of other species. So we can be assured for the whole family to enjoy delicious bacon its great.
Congratulations to her, the mother of success with homemade bacon around.
Author: Pham Thi Hoi
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