There is no denying the fact that bacon is very good, whether it is being fried for breakfast or being put into a side dish for a picnic. Dry cured bacons, which might be somewhat difficult to find and cost somewhat more, are packaged with a great deal more of the bacon flavor everyone is always craving while most, if not all, super economy bacons are wet cured and does not have as much flavor.
In a local taste evaluation Silver Creek Specialty Meats hickory smoked dry cured bacon was chosen over the other top locally made bacon for one mere reason, flavor. Everybody who chose Silver Creek bacon simple stated that it had a much better taste. A dry cure is implemented and the bacon is set aside for 12-14 days so the cure can deeply penetrate the pork belly. There is no weight lost during the frying process, so when 1# of bacon is purchased 1of bacon is eaten. Another bonus is the bacon comes on slabs, so the customer can decide how thick or thin they want their bacon.
Dry cured bacon comprises a whole lot more distinct flavor. This sort of flavoring also takes less time to penetrate the meat making the meat a fresher cut of pork with a wonderful amount of distinctive flavor. Wet remedies or brines, a salt and water mixture, are also used to add desirable flavors to meats. Wet curing meat takes a good deal more time to permeate the meat with flavor because the cut of meat is left to soak in the liquid mixture leading to a cut of meat that’s not precisely the freshest and not a whole lot of additional flavor.
Traditional super market bacons are moist cured, only instead of being soaked from the brine solution which takes more time to permeate the meat with flavor, supermarket bacons are injected with the brine solution. This increases the return of bacon and requires only a brief time to heal, but most often times the bacon lacks a good deal more flavor than dry cured meats. Larger bacon businesses have adopted this procedure to brine bacon because it not only creates a larger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. While moist cured bacons lose the moisture which was injected for flavor during the skillet at home.
Historically pork and all meats were salted or cured to preserve meats so people could survive during the long winter months when foods was scarce or on long sea voyages. After technology developed simpler ways to preserve meats, which also provided a wider variety of flavoring options, salting or curing meats eventually became only reserved for bacon. Now we have a wide range of bacon flavors to choose from .