Have you ever tried eating bacon without any salt? Many people don’t – they find the taste of bacon too salty. But wait – salt is not always the best way to go.
Most bacon fat has been treated with hydrofluoric acid to cure it so it keeps its brown color. This process is usually done during the aging of the bacon. After curing the bacon fat, it must be kept cool until it’s ready for use. Hydrofluoric acid is a chemical substance formed by the reaction between water and hydrochloric acid.
For example, bacon fat that’s been treated with hydrofluoric acid will keep its original brown color if it’s kept in an airtight container. The hydrofluoric acid reacts with the grease and meat particles in the meat and releases the valuable salt free bacon fat giving it its signature flavor. This process doesn’t affect the quality or freshness of the meat. The only drawback to this process is that the longer you leave your bacon “on the grill” the more flavor the meat will take on. This doesn’t happen while it’s still on the smoker though.
Another great thing about bacon is its high vitamin C content. Vitamin C is considered a healthful vitamin because it helps to protect the body from viruses and bacteria, and even boosts your immune system. Vitamin C is found in many foods, such as oranges, tomatoes, and even the ketchup you get at your local burger joint. So making bacon a part of your diet can benefit your health as well as your taste buds.
There’s one more reason why making bacon breakfast food is healthy – it’s easy to do! In order to make bacon a healthy breakfast food you only need to prepare three simple ingredients. These ingredients are bacon, ham, and green onions. By preparing these three items yourself you ensure that you are getting the most healthful value from your bacon.
The first thing to note when it comes to eating healthy bacon is to keep it as lean as possible. While there is a smoky flavor to most bacon the high fat content negates that completely. Lean cuts of meat have a much lower fat content and therefore are better for you. You can always purchase a leaner cut of your favorite type of meat and cook it up into your own personal bacon. This will add a unique flavor profile to your normal breakfast food and will easily overcome any of the aforementioned flaws that are found with low fat bacon. This will leave you with a satisfying and nutritious breakfast that will last all morning and all afternoon.
Next you will want to add an ingredient called liquid smoke. This is a must in my opinion. Not only does it give your bacon that smoky flavor profile, but it also helps to release the curing agent in the bacon so that you get a much smoother and less messy product. This is very important because everybody likes their bacon a little bit messy and having the curing agent released in your food is very satisfying and beneficial to your overall health.
The final ingredient that I want to discuss is apple cider vinegar. While this is not strictly necessary for baking, it is a highly beneficial addition to any recipe. Apple cider vinegar is known to reduce the amount of bacteria that exists in your food, and this means that the end product will be much healthier. It also helps to balance the acidity levels in your stomach, which means that every bite is slightly more welcoming than the last.