SC - green bacon??

[Philip & Susan Troy]

Mark Harris wrote:
> 
> Aoife commented:
> > I'll get some real green bacon, unsliced if we
> > do the dish at Investiture. This time we used the leanest el-cheapo bacon we
> > could find, and it worked out fairly well.
> 
> Huh? Pray tell, what is this *green bacon*? 

Usually dry-cured pork belly (for American or "streaky" bacon) or
boneless loin (for "back" or "Canadian" bacon), that has not been
smoked. Often a bit of sugar is added to the dry rub of salt and
saltpeter. Sometimes a brine is used instead of a dry rub, but that's
more likely to be referred to as "corned" or "pickled" instead of
"green".

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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