| There is no denying the fact that bacon is great, | | | | with flavor because the cut of meat is left to soak in |
| whether it is being fried for breakfast or being put into | | | | the liquid mixture resulting in a cut of meat that is not |
| a side dish for a picnic. No one can resist the smoky, | | | | exactly the freshest and not a good deal of added |
| salty flavor and aroma that bacon produces. Dry | | | | flavor. |
| cured bacons, which may be a little hard to find and | | | | Traditional super market bacons are wet cured, only |
| cost a bit more, are packed with a lot more of the | | | | instead of being soaked in the brine solution which |
| bacon flavor everyone is constantly craving while | | | | takes more time to penetrate the meat with flavor, |
| most, if not all, super market bacons are wet cured | | | | supermarket bacons are injected with the brine |
| and does not have as much flavor. | | | | solution. This increases the yield of bacon and takes |
| In a local taste test Silver Creek Specialty Meats | | | | only a short time to cure, but most often times the |
| hickory smoked dry cured bacon was picked over the | | | | bacon lacks a great deal more flavor than dry cured |
| other leading locally made bacon for one mere reason, | | | | meats. Larger bacon companies have adopted this |
| taste. Everyone who chose Silver Creek bacon simple | | | | method to brine bacon because it not only creates a |
| stated that it had a better taste. A dry cure is applied | | | | larger yield, but also helps increase profits. These |
| and the bacon is set aside for 12-14 days so that the | | | | bacon companies are sacrificing flavor for profits. |
| cure can deeply penetrate the pork belly. There is no | | | | Another bonus of dry cured bacon is that there is no |
| weight lost during the frying process, so when 1# of | | | | weight lost during the frying process. While wet cured |
| bacon is bought 1# of bacon is eaten. Another bonus is | | | | bacons lose the moisture that was injected for flavor |
| that the bacon comes on slabs, so the customer can | | | | during the frying process at home. |
| decide how thick or thin they want their bacon. | | | | Historically pork and all meats were salted or cured to |
| Dry cured bacon contains a great deal more distinct | | | | preserve meats so people could survive during the |
| flavor. This type of flavoring also takes less time to | | | | long winter months when foods was scarce or on |
| penetrate the meat making the meat a fresher cut of | | | | long sea voyages. After technology developed easier |
| pork with a great amount of distinctive flavor. Wet | | | | ways to preserve meats, which also provided a wider |
| cures or brines, a salt and water mixture, are also | | | | variety of flavoring choices, salting or curing meats |
| used to add desired flavors to meats. Wet curing | | | | eventually became only reserved for bacon. Now we |
| meat takes a great deal longer to penetrate the meat | | | | have a wide range of bacon flavors to choose from. |