January 8, 2020

MAKE ME WHOLE!
Arrange the puzzle and
explain what are the
things comes to your mind
when you see it.
PREPARE
PROCESSED
SMOKED
PRODUCT
Pork Cuts
 OBJECTIVES:
a. define Smoking method
b. Discuss and demonstrate the
step by step procedure in making
Bacon,
c. Recognize the nutritional value
we get from Bacon.
The word “bacon” may have come
from various sources, particularly
from the French word “bako,” the
common Germanic “bakkon,” and the
Old Teutonic word “backe,” all of
which refer to the back of the pig, and
date back before the 12th century. In
the 16th Century, the word “bacoun”
or bacon was used to refer to any
kind of pork.
It was only in the 17th Century
that “bacon” was used to refer
exclusively to the salted and
smoked belly that we know
today as bacon. In Yorkshire
and Tamworth, there were
breeds of pigs that were
specifically grown for making
bacon.
Unlocking the difficult terms
Smoking
-is a cooking method where Heat
and smoke infuse a delicate flavor
into fish, ham, poultry and meat
and can prevent the growth of
microbes.
Pork Belly
- is a boneless cut of fatty meat
from the belly of a pig.
Unlocking the difficult terms
Protein
– is a substance that has amino acids,
compounds and carbon, hydrogen,
oxygen, nitrogen and sometimes sulfur
and is found in many foods.
Fats
- is a term used to describe a class of
macro nutrients used in metabolism
called triglycerides.
Unlocking the difficult terms
Nutrient
- are compounds in foods essential to
life and health, providing us with
energy, the building blocks for repair
and growth.
African Swine Flu
- is a highly contagious haemorrhagic
viral disease of domestic and wild pigs,
which is responsible for serious
economic and production losses.
Bacon
- cured meat from the
sides and belly of a pig,
having distinct strips of
fat and typically served in
thin slices.
Recipe of Smoke Bacon
½ kilo pork belly
1 ½ tbsp. pink curing salt
1 tbsp. packed dark brown
sugar
1 tbsp. honey or maple syrup
½ tablespoons smoked sweet
paprika
Directions
1. Rinse the pork belly and pat dry.
Transfer to a resealable 2-gallon
plastic bag.
2. To make the spice rub, mix the
pink salt, brown sugar, honey
and paprika in a bowl. Coat the
pork belly all over with the
mixture.
3. Close the bag and refrigerate 7
to 10 days, flipping once a day,
until the pork belly feels firm. It
should take 7 days for a thin belly
that is about 11/2 inches thick,
longer for a belly that's 2 to 3
inches thick.
4. Remove the pork belly from the
bag, rinse thoroughly and pat dry.
5. Set up your smoker according to the
manufacturer's instructions using
applewood chips, and set to 200 degrees
F. Smoke the pork belly 3 hours, or until
the bacon reaches an internal temperature
of 150 degrees F.
6. Remove the rind (optional), then slice
and cook as desired. To store, wrap the
bacon in plastic wrap and refrigerate up to
1 week or freeze up to 2 months.
ASK ME!
Each group, formulate a
how and why question that
you want to ask regarding
the topic and other group
will answer your question.
Re- demonstration
Magic Eraser!

1. Rinse
_____ the
the pork belly and
______and pat dry. Transfer
_______. Transfer to
to aa re-
re-
sealable 2-gallon plastic bag.
Magic Eraser!
Magic Eraser!
Magic Eraser!
Magic Eraser!
Magic Eraser!
Magic Eraser!
Magic Eraser!
Magic Eraser!
QUIZ!!!
Asssignment: January 10, 2020

Bring your own ingredients in Preparing

Smoked Bacon and be able to wear
your complete cooking out fit.