Bacon

Back fat from the pig is salted, washed, dried, and cold smoked. 

Hunter s sausage Gelbwurst Munich Weisswurst (white sausage Munich style) 

Bockwurst Liver sausage Rotwurst Ham, raw Ham, cooked Bacon, marbled 

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Th IS section describes the basics of HyperCh em s si m pie molecular orbital calculations, ft interprets IlyperChem "s resii Its rather than introducing qiianium chemistry. For a complete discussion, yon should consult textbooks in c iiantnm chemistry, such as I. X. Levine, Quanium Chemixiry, 3rd Etiiiion. Allyn and Bacon. 1986 ... 

Cut the blanched bacon strips in half. Place one jalapeno half against 1 shrimp, wrap with a bacon piece and secure with a toothpick. Place all of the shrimp brochettes into a bowl and marinated at least 30 minutes covered with teriyaki sauce. Broil 5 minutes and serve. Yum ... 

N Nitrosopyrrolidine (formed when bacon that has been cured with sodium nitrite IS fned)... 

Fritz, J. S. Acid-Base Titrations in Nonaqueous Solvents. Allyn and Bacon Boston, 1973. 

Mr A. R. Bacon helped greafly wifh fhe page proof reading and 1 would like to fhank him very much for his careful work. Finally, 1 would like to express my sincere fhanks to Mrs A. Gilletf for making such a very good job of fyping fhe manuscripf. 

C. J. Geankophs, Transport Process and Unit Operations, 2nd ed., AHyn Bacon, Newton, Mass., pp. 373. 

C.. GeankopHs, Transport Processes and Unit Operations, AHyn and Bacon, Boston, 1978. 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Nitrates are found in fairly high concentrations in beets, spinach, kale, coUards, eggplant, celery, and lettuce. AdditionaHy, nitrates and nitrites are commonly used in the curing solutions of bacon, ham, and other cured meats. In cured meats, nitrates and nitrites control the growth of microorganisms, particularly Clostridium botulinum, and also serve as color preservatives. 

Sodium nitrate is also used in formulations of heat-transfer salts for he at-treatment baths for alloys and metals, mbber vulcanization, and petrochemical industries. A mixture of sodium nitrate and potassium nitrate is used to capture solar energy (qv) to transform it into electrical energy. The potential of sodium nitrate in the field of solar salts depends on the commercial development of this process. Other uses of sodium nitrate include water (qv) treatment, ice melting, adhesives (qv), cleaning compounds, pyrotechnics, curing bacons and meats (see Food additives), organics nitration, certain types of pharmaceutical production, refining of some alloys, recovery of lead, and production of uranium. 

She/fEfe Sensoy, Cooking, and Physica/ Characteristics of Bacon Cured with VayingEeve/s of Sodium Mitrate and Potassium Sorbate, U.S. Dept, of Agriculture, Washington, D.C., July 1979. 

S. W. Angrist, DirectEnefgy Conversion, AHyn and Bacon, Inc., Boston, Mass., 1965. 

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