HOW IS BACON MADE?

1. Where Bacon Comes From

Bacon is typically made from the belly or sides of a pig. In the U.S., pork belly is preferred for its high fat content, while in the UK, loin-based “back bacon” is more common. The pigs are raised on farms, then processed in certified facilities where the pork belly is selected and trimmed for bacon production.

2. The Curing Process

Curing bacon is a crucial step that preserves the meat and enhances its flavor. There are two main methods:

• Dry Curing: The pork is rubbed with a mix of salt, sugar, and spices, then stored for days or weeks.
• Wet Curing (Brining): The meat is soaked or injected with a liquid solution of salt, sugar, water, and often sodium nitrite.

Nitrites help maintain bacon’s pink color, prevent bacterial growth, and develop the classic cured taste. Some producers use natural nitrate sources like celery powder.

3. Smoking the Bacon

After curing, bacon is often smoked for added flavor. Popular smoking woods include hickory, applewood, and maple. There are two smoking methods:

• Cold Smoking: Infuses flavor at temperatures below 90°F (32°C) without cooking the meat.
• Hot Smoking: Cooks and flavors the bacon simultaneously at higher temperatures.

The meat is hung or placed on racks in a smokehouse, where it absorbs rich, smoky aromas over several hours.

4. Slicing and Packaging

Once smoked, the bacon is chilled to firm it up for slicing. It’s then cut into thin strips, inspected, and packaged. Bacon is sold in various forms—slab, sliced, or pre-cooked—based on consumer preference.

5. Storage and Cooking Tips

Packaged bacon is vacuum-sealed and refrigerated, lasting several weeks. It can also be frozen for longer shelf life. Bacon can be cooked in a pan, oven, or microwave. As it cooks, the fat renders out, leaving behind the crispy strips loved around the world.