How is some bacon saltier than other bacon?!
1. Do they cure the bacon in salt?
2. Do they feed the pig extra salt?
Any ideas?..thanks
Answers: I had a bacon butty today it was really salty, I didnt put any salt on it & there was no sign of salt on it when I cooked it. it seemed to be contained within the bacon.the only two ways I can think of is..
1. Do they cure the bacon in salt?
2. Do they feed the pig extra salt?
Any ideas?..thanks
Bacon is indeed cured in salt. Well spotted.
To cure pork, you cover it or rub it with enough salt (or place it in a salty brine) so that a lot of the moisture in the meat is drawn out. Salt absorbs water from meat, don't ask me how. This was a good way to preserve meat before the invention of the fridge because bacteria finds it harder to grow in a dry environment than in a wet one. It's also why bacon is tougher and saltier than pork.
We don't actually need to cure meat anymore because we have fridges, but we do it anyway because we like the taste.
Ham is made similarly to bacon but using a different cut of meat, usually the leg, whereas bacon is generally made with the belly or loin of the pig. The other main difference is that ham is usually cooked after being cured (one exception is prosciutto or Parma ham, which is cured long and thoroughly enough to be eaten raw), while bacon is almost always sold raw and needs to be cooked by the person who bought it. The bacon you ate today was probably a bit different to the bacon you are used to and was cured differently. I find that butcher's bacon tastes saltier than supermarket bacon.
bacon is nasty
It's processed like that in the factory. Salt is a preservative. To avoid it, go to your local butchers where the meat is fresh.
I love bacon but will only buy Schneider's or Maple Leaf. I find the cheap stuff is too salty. They cure it in salt because there is so much fat on it.
it's in the cure.
They cure the bacon in salt.
If you don't like the saltiness, try maple bacon or turkey bacon