Bacon Wrapped Corn on the Cob
This is a bacon recipe you won't want to miss. With sweet corn on the cob wrapped in a savory blend of bacon seasoned with bits of fresh basil and thinly sliced jalapeno peppers. The corn on the cob is then roasted or grilled to perfection and topped with a lime cream sauce recipe that brings all the flavors together. The key to this bacon recipe is to use a very inexpensive, thin brand of bacon. That is because as it cooks, it crisps up tightly to the corn, which allows the corn to steam inside releasing the natural sweetness, heightened by the burst of basil and jalapeno peppers inside. For this bacon food idea, you will need some bacon, fresh basil, jalapeno peppers and cobs of corn. This bacon food idea is a great entertaining menu idea and is sure to be a favorite. This is an easy recipe to try and doesn't take a lot of preparation. For the full bacon food idea, you will want to take a look at the site for the step by step recipe instructions.
Depending which country you buy your bacon in, and can be substantially different. That is because American-style bacon is typically referred to as fatty or streaky bacon. American bacon that is cured-and-smoked is made from fatty pork belly, whereas Canadian, British and Australian styles of bacon are made with lean pork loin either with or without the fatback attached and is often completely unsmoked. When it comes to the curing and smoking of bacon, when it is made without nitrates the bacon will have a more distinctly pork flavor as opposed to a bacony flavor. The first step in making bacon is in the curing it. Curing is treating the bacon with salt along with other flavorings like black pepper or maple. Sugar is an ingredient that is almost always added during the curing phase as well. In the days before refrigeration, curing was an essential step to extend the pork's shelf-life for as long as possible. Curing creates an environment that is unfriendly to bacterial growth. More often than not, other preserving agents to include sodium nitrite or potassium nitrate, are also mixed with salt during the curing phase to help further prevent the growth of bacteria such as Clostridium botulinum. These nitrates also have the side effect of helping to fix the bacon's bright pink color and provide some of that characteristic cured bacon flavor.
There are a few differences between cured bacon and uncured bacon in both the process and the flavor. Cured meats have developed somewhat of a bad name, thanks to studies that have found the correlation between nitrites and cancer in tests. While there's plenty of debate that surrounds the validity of these findings, there's a growing market of uncured bacon that is available to people who are looking to eliminate nitrites and nitrates from their diet. It's worth noting that almost every uncured supermarket brand of bacon variety will most often contains naturally occurring nitrites in the form of ingredients such as celery powder, organic coumpounds, and sea salt. And when you check the bacon packages these will be labeled as such. You can find out more about curing regulations of the USDA, which clearly lays out all of the pros and cons of different methods of preservation and summarizes the most current research findings.
You will find this bacon wrapped corn on the cob recipe on the Budget 101 site. On the site, you will find other entertaining menu ideas, food ideas, crafts, recipe ideas, tips and tricks, gardening, holiday ideas, the frugal home and so much more. **
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