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HOME ECONOMICS
ham sections that have been placed in metal or plastic containers, vacuumsealed, they fully cooked. A small amount of natural unflavored dry gelatin may be added before sealing to absorb the natural juices as the ham cooks. Canned hams are produced in a variety of sizes and are ready-to-eat.
Corned (Cured) Beef — The brisket is the most popular cut of meat used for corned beef, although beef round is also used. Formerly, “coming” referred to the process of preserving beef by sprinkling it with grains (“corns”) of salt. Today, corned beef is cured with a pickle solution consisting of water, salt, sugar, nitrite and spices.
Bacon — in the United States, bacon is produced primarily from pork bellies. Beef bacon is made from the boneless beef short plate (an anatomical region similar to that of the belly in pork). Canadian-style become is made from the top loin muscle of pork — usually that from heavier hogs. Both bacon and Canadian bacon are cured and smoked, giving them their unique flavor.
Pastrami — Pastrami is made from the brisket, plate or top round muscle of beef. After dry-curing with
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