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Let’s make one thing clear first: regardless of which cut of pork is used, all bacon is salt-cured. If it's not salt cured, it's not bacon. Wet cured with a brine or dried cured in crystal salt, it’s still salt curing. Apr 03, 2004 · The lean-cut back bacon that Americans call “Canadian” is the standard cut of bacon in Britain and Ireland. In America and Canada, the predominant style of bacon is Side Bacon, with streaks of fat in it, which the British and Irish call “streaky” bacon. Canadian bacon is gotten from the loin cut that runs along the back of the pig whereas ham is gotten from the primal cut that includes the leg, butt, and shank. Ham is gotten in diced chunks, slices, and whole form. On the other hand, Canadian bacon is gotten in sliced form only. American "Canadian-style" bacon. Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.