{"id":2780,"date":"2020-10-09T11:07:56","date_gmt":"2020-10-09T10:07:56","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2780"},"modified":"2020-10-09T11:19:28","modified_gmt":"2020-10-09T10:19:28","slug":"introduction-to-ham-bacon-gammon","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/introduction-to-ham-bacon-gammon\/","title":{"rendered":"INTRODUCTION TO HAM BACON GAMMON"},"content":{"rendered":"\t\t
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BACON\u00a0<\/strong><\/span><\/p>

Bacon is the term used to describe a cured and usually smoked meat product made from the belly of pigs.<\/span><\/p>

SLICES OF BACON PER POUND<\/strong><\/span><\/p>

  • Thin sliced \u00a0\u00a0\u00a0\u00a0 – 36 slices per pound<\/span><\/li>
  • Regular sliced – 16-20 slices per pound<\/span><\/li>
  • Thick sliced \u00a0\u00a0\u00a0\u00a0 \u00a0– 12 slices per pound.<\/span><\/li><\/ul>

    STORAGE OF BACON:<\/strong><\/span><\/p>

    • Smoked bacon has a refrigerated shelf life of many months.<\/span><\/li>
    • Surface mold which forms during storage may be cut away and the rest of the bacon used, as long as it has not turned rancid.<\/span><\/li>
    • Canadian bacon is much more perishable, having a refrigerated shelf life of only four days.<\/span><\/li><\/ul>

      THE TYPES OF BACON IS CLASSIFIED ON THE BASIS OF:<\/strong><\/span><\/p>

      • Cut: <\/strong>boneless<\/span><\/li>
      • Cure: <\/strong>wet cured or dry cured<\/span><\/li>
      • Cook: <\/strong>partially cooked, fully cooked or uncooked<\/span><\/li>
      • Smoked: <\/strong>cold smoked at under 1000 <\/sup>F\u00a0<\/span><\/li>
      • Age: <\/strong>have deeper flavour, aged for 1-7 years<\/span><\/li><\/ul>

        GAMMON<\/span><\/strong><\/p>

        • The word ‘gammon’ is derived from the Middle English word for ‘ham’,\u00a0gambon<\/em>, which is attested since the early 15th century and derived from Old North French\u00a0gambon<\/em>, itself derived from Old French\u00a0jambon<\/em>, which is identical to the modern French word for ‘ham\u2019.<\/span><\/li>
        • Gammon is the\u00a0hind leg of pork\u00a0after it has been cured by dry-salting or brining, which may or may not be smoked.<\/span><\/li><\/ul>

          THE TYPES OF GAMMON IS CLASSIFIED ON THE BASIS OF:<\/strong><\/span><\/p>

          • Cut : <\/strong>bone & boneless<\/span><\/li>
          • Cure : <\/strong>wet cured or dry cured<\/span><\/li>
          • Cook : <\/strong>partially cooked, fully cooked or uncooked<\/span><\/li>
          • Smoked : <\/strong>cold smoked at under 1000 <\/sup>F\u00a0<\/span><\/li>
          • Age : <\/strong>have deeper flavour, aged for 1-7 years<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            BACON\u00a0 Bacon is the term used to describe a cured and usually smoked meat product made from the belly of pigs. SLICES OF BACON PER POUND Thin sliced \u00a0\u00a0\u00a0\u00a0 – 36 slices per pound Regular sliced – 16-20 slices per pound Thick sliced \u00a0\u00a0\u00a0\u00a0 \u00a0– 12 slices per pound. STORAGE OF BACON: Smoked bacon has […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2780","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nINTRODUCTION TO HAM BACON GAMMON - 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