How is commercially cured bacon made?
Commercially made bacon is wet cured in brine with either phosphates or a derivative. Injected into the meat, phosphates encourage the absorption of water, boosting the weight of the meat. This is the milky liquid that seeps from bacon as it fries. Bacon cured this way will retain a higher level of salt, a matter of concern to anyone who worries about sodium in their diet. Commercial bacon producers also mix a colourant with the brine. How is traditional bacon made? Traditional bacon can be wet- or dry-cured. Wet-cured bacon is cured in a brine tub with salt, sodium nitrate (not saltpetre, which is potassium nitrate), and the spices, sugar or seasoning that will give it its character. Dry-cured bacon is cured in a mixture of dry salt, sodium nitrate and spices. After curing, it is hung to dry and mature. With no injections of brine, traditional cures are less salty and the flavour of the meat is more obvious. These two methods are well-suited to the old, slow-growing breeds of pig. Whe
