![]() If a smoker is not used, the meat is instead put into a conventional oven or left to air dry in cold temperatures for weeks or sometimes months! Wet curing For an extra boost of flavor and preservation, after seasoning, most bacon is placed into a smoker. After being cured, the bacon is rinsed off. Since this method relies solely on dry ingredients, there is no need to add any liquid to the process. ![]() The meat is then left to cure for a week or two. Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. So, exactly how does bacon go from fresh pork to flavorful well-preserved meat? The more traditional and commonly used method for curing bacon is known as dry curing. Nitrates, in particular, are what give bacon a pink color and help to preserve it over time. ![]() Cured BaconĬured bacon is bacon that has been preserved with a combination of salt, sodium, and nitrates. As we dive more in-depth into the curing process, it's important to note that no matter what style of bacon you purchase, it must be cooked thoroughly before being consumed. No matter what style of bacon you're consuming, the meat has been cured in one way or another. Now perhaps you may be wondering, “What is uncured ham? And does it undergo a similar process as bacon?” Side pork, United States Bacon, is usually fattier, with lines of fat running parallel to the meat while Irish bacon naturally takes on a more ham-like texture. The main difference between each is the texture of the meat. This style is typically called Irish Bacon or Canadian Bacon. However, in the United Kingdom, bacon is cut from the loin. In other words, the meat is cut from the side of the pig. A typically high-protein treat, United States style bacon is commonly made from side pork. The Basicsįirst, let's talk about bacon (more importantly, Tender Belly Bacon). We'll outline what makes each type of bacon unique and the different processes each meat endures to create the delicious tasting treat that you love so much. But what is uncured bacon ? Is it safe to eat? Healthier for you? More flavorful? Our team of experts has come together to answer all of these questions about pork products and more! Read on to discover the differences between cured vs uncured bacon. Some methods are so natural that the cured meat is labeled as uncured. Though bacon is a cured meat by definition, there are a variety of different preservation processes that the meat can go through. When searching for the perfect type of bacon to purchase, we often see the words "cured" and "uncured" on the label. While the flavor profile of your bacon does not necessarily make a difference in terms of your health, there is one factor that will - the curing process. With several different varieties now available like Irish bacon and applewood smoked, it's no wonder as to why the bacon section of grocery stores is continually expanding. One of the things we love about bacon is that its flavor profile is incredibly versatile! It tastes just as great when paired with a healthy veggie as it does when turned it into a savory seasoning salt. Whether you choose to whip up a batch of bacon to accompany your breakfast pancakes or add it as a topping on a tasty burger, it's a tempting treat that's hard to ignore. Bacon is arguably one of the most delicious foods around.
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