Historically, the terms ' ham' and 'bacon' referred to different cuts of meat that were brined or packed identically, often together in the same barrel. īacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing. The Virginia Housewife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot. This process can take up to eighteen hours, depending on the intensity of the flavour desired. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat. Boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Fresh and dried bacon are typically cooked before eating, often by pan frying. Cured bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled. Bacon brine has added curing ingredients, most notably nitrites or nitrates, which speed the curing and stabilize colour. However, both the flavour imparted to the meat in doing so and the extended shelf life it offered had become much prized, and although curing is in general no longer necessary in the developed world, it continues in wide use.īacon is cured through either a process of injecting it with or soaking it in brine, known as wet curing, or rubbed with salt, known as dry curing. Vegetarian bacons such as 'soy bacon' also exist.īefore the advent of cheap and widespread artificial refrigeration in the modern era, the curing of meat was necessary for its safe long-term preservation. Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. They’re also delicious on top of macaroni and cheese (like this pumpkin version or this cauliflower version), pizza or your favorite breakfast hash.Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, ' turkey bacon'. My favorite way to use them is on top of a big salad with avocado and hemp seed ranch dressing. They’re such a great way to add a sprinkle of protein and flavor to your go-to meals. The warm tempeh bits get added to the bowl and are stirred together until they’ve absorbed all of that smokey, umami flavor goodness. Then you transfer it back to the skillet and cook until the edges get slightly crispy. Meanwhile the remaining ingredients get whisked together in a small bowl.

To start, you crumble the tempeh in a skillet over medium heat and cook until light golden brown. It’s super easy to make and only requires 5 ingredients, most of which you likely already have on hand. So this recipe ought to help fill in the gap. That and I know not everyone has access to the Fakin’ Bacon. I suppose you could crumble that into bits but I don’t think the texture would be as good as it is with this homemade version. I especially love using it to make TLTs with fresh tomatoes in the summertime. I’ve eaten more than my fair share of tempeh bacon because I can buy it already seasoned and sliced, thanks to Lightlife’s Fakin’ Bacon. I can’t believe it took me this long to think to make tempeh bacon bits. Perfect for topping salads, pasta, and pizza! (vegan, gluten-free)

Gluten-free, Grain-Free, Nut-free, Vegan 19Įasy Tempeh Bacon Bits- just 5 simple ingredients is all you need to make these delicious meatless bacon bits.

Bacon bits for salad