A Scientific Approach to Minimizing Bacon Shrinkage

If this is my last day today, I'll buy five trucks full of bacon. Bacon, oh my bacon, you are my one and only true love. Next to pizza of course. Well, bacon is--- “Bacon? Yeah, I love bacon too! It tastes like meat! So meaty!” Breaking news! It’s meat, my dear. It doesn't only taste like meat because it really is a meat! “No it’s not! Bacon is pork!” What?! “It’s pork! Not meat!” *silence* Geez, I can't take this conversation anymore. Before I go crazy, I am going to tell you more about bacons first.

Bacon is a “meat product prepared from a pig and usually cured.” The USDA, as quoted by Wikipedia, defines bacon as "the cured belly of a swine carcass". Bacon is made from several types of meat. Usually, it is made from the side and back cuts of pork. In the United States, it is prepared from pork belly, often called as American Style. Bacon can be smoked, boiled, fried, baked, and grilled, and can also be used as ingredients to other dishes. According to Wikipedia, “the word is derived from the Old High German bacho, meaning ‘buttock’, ‘ham’ or ‘side of bacon’, and cognate with the Old French bacon.” Pig is not alone in this bacon thing. Meats from other animals like beef, lamb, chicken, goat, or turkey can be “prepared to resemble bacon.” You must also know that bacon can cause Trichinosis. Trichinosis is a parasitic disease which you can get from raw meat. You will also acquire this if you don’t cook the meat well. It is very important to smoke, fry, boil, and grill your bacon properly to prevent such a disease.

Bacon is love. I can’t--- “I got one problem!” Sure, your problem is my problem too! What is it? “I got bacon problems.” What do you mean? “My bacon shrinks when I cook it.” That is not a big problem anymore, pal. Please visit the 'Lifehacker' website below and find out how to fix this problem.*winks*

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