Bacon wrapped smokies

Bacon is a meat product cook from cure pork. It is first cure using large amounts of salt, either a saline or a dry packing. Fresh bacon may dry for weeks or months in cold air, or it may boil or smoke. Fresh and dry bacon are classically cook before eating, often by frying. Boiled bacon is prepare to eat, as is specific smoked bacon, but they may cook further before eating. Bacon is preparing from several different cuts of meat. It can make from the pork belly or from back cuts, which has fewer fat than the stomach.

Bacon may eat smoke, boil, fried, bake, or grill. It is eating on its own, as a side dish (predominantly in breakfasts), or use as a slight ingredient to relish dishes (e.g., the club sandwich). Bacon is also use for barding and larding roasts, particularly game, involving animal protein and pheasant. The word is derive from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and is similar with the Old French bacon.

Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also cut, cured, or otherwise make to resemble bacon. It may even refer to as “bacon”. Such use is common in areas with important Jewish and Muslim residents, both of which forbid the feasting of pigs. For protection, bacon may treat to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can destroy by heating, freezing, drying, or smoking.