{"id":9197,"date":"2022-12-13T11:29:52","date_gmt":"2022-12-13T11:29:52","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=9197"},"modified":"2022-12-13T11:29:55","modified_gmt":"2022-12-13T11:29:55","slug":"why-is-bacon-so-salty","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/why-is-bacon-so-salty\/","title":{"rendered":"Why Is Bacon So Salty? The Salty Truth"},"content":{"rendered":"\n

Bacon is quite salty of course because of its salt-based curing process<\/strong>. Just so you know, the processing of pork<\/a> to become bacon involves the brining of the meat with salt and sodium nitrate<\/strong>, another ingredient with salty content.\u00a0<\/p>\n\n\n\n

I started brining pork right from cooking school. So I know every step to making bacon. I can tell you 100% why your bacon is salty and what you need to do if you are looking to desalt the meat. <\/p>\n\n\n

\"Why<\/figure>\n\n\n

Why Is Bacon Salty?<\/h2>\n\n\n\n

Pork contains high sodium<\/u><\/a> even before it is processed into bacon. That\u2019s why bacon is saltier <\/strong>after it\u2019s processed.\u00a0<\/p>\n\n\n\n

Actually, bacon is pork meat that has been cured with salt. Brining or drying (dry-cured bacon) it with seasoned salt is the best method for preserving it.<\/p>\n\n\n\n

The salt solution preserves the meat by removing humidity <\/strong>and protecting it against dangerous bacteria<\/strong>. The flavored mixture also imparts a salty scent. <\/p>\n\n\n\n

Note however that when you eat bacon that’s pretty high in salt, you have a high chance of having stomach cancer<\/u><\/a>.<\/p>\n\n\n\n

Is Bacon Salty Naturally?<\/h2>\n\n\n\n

There is little evidence to say bacon is naturally salty because it’s made from pork.<\/p>\n\n\n\n

First, a serving of raw pork contains 50 mg<\/u><\/a> of sodium. This is still considered \u201clow sodium\u201d and far less than the 2,300 mg safe limit recommended by the American Heart Association<\/u><\/a>.\u00a0<\/p>\n\n\n\n

The salt content and flavor of bacon is heightened as soon as you cure and smoke it. The bacon strip is drenched in salt nitrate and sugar before frying to add a distinct flavor. <\/p>\n\n\n\n

To turn it into bacon, you simply need to cut the pork belly and soak it with brine solution for 10 to 14 weeks.<\/strong> <\/p>\n\n\n\n

The brines are a combination of water, salts, and sugars. Many manufacturers add spice to their brine. These can be thyme, rosemary, or garlic. This helps to give it more flavor. After the pork dries out, the meat is grilled or smoked over a wood fire. So the bacon ends up with a unique texture and flavor.<\/p>\n\n\n\n

Why Bacon Tastes too Salty Sometimes?<\/h2>\n\n\n\n

Sometimes, bacon tastes too salty when it is exposed to curing salt for too long. You can cure bacon for three to ten days<\/strong> but at 10 days<\/strong>, the meat would have taken in a lot of salt. <\/p>\n\n\n\n

To reduce the saltiness when making bacon at home, try reducing the time required for curing to 5 days<\/strong>. <\/p>\n\n\n\n

You may also have used excess salt. 5.6 grams<\/u><\/a> of pink curing salt<\/strong> is enough for 5kg<\/strong> or 11 pounds<\/strong> of pork belly. You can also use Kosher or table salt<\/strong> for the brine mix.\u00a0<\/p>\n\n\n\n

Speaking of the cured ingredients, sugar reduces saltiness<\/u><\/a>. So, you may want to add some sugar or maple syrup to the brining ingredient.\u00a0<\/p>\n\n\n\n

How to Reduce the Saltiness of Bacon?<\/h2>\n\n\n\n

If you need help reducing the saltiness in your bacon, you can try the following tricks:<\/p>\n\n\n\n

  1. First, you should use thinner-cut bacon<\/strong> strips<\/strong>. The fat in bacon contributes to the salty flavor so choosing thin slices reduces the saltiness.<\/li>
  2. Second, cooking bacon reduces the saltiness. The easiest way to desalt the bacon is by letting the bacon soak in cold water in a heat proof bowl for about 30 minutes<\/strong> just before cooking. Asides from the cold water method, you can also simmer it in a frying pan with boiling water for a minute. This helps remove some of the bacon salt, so they’re healthier. <\/li>
  3. Lastly, you may add more bacon ingredients <\/strong>like brown sugar, white sugar, and paprika to compensate for the saltiness.<\/li><\/ol>\n\n\n\n

    However, note that it’s easier to remove salt from uncooked bacon than cooked bacon.<\/p>\n\n\n\n

    \"Appetizer<\/figure><\/div>\n\n\n\n

    Why Do We Use Salt for Curing Pork?<\/h2>\n\n\n\n

    Bacteria and mold<\/strong> tend to multiply in raw pork’s humid environment like in any other raw meat. Since salt retains moisture, curing meat like pork helps remove the bacteria. <\/p>\n\n\n\n

    That\u2019s why meats like beef jerky that are cured and dehydrated with salt last a lot longer. When water is removed, bacteria will find less space to set camp.<\/p>\n\n\n\n

    Which Bacon Is Salty, Smoked, or Unsmoked?<\/h2>\n\n\n\n

    The treatment method for bacon includes two different types: smoked or salted bacon. <\/p>\n\n\n\n

    Unsmoked bacon is typically salty<\/strong>, unlike smoked bacon which is a far less salty bacon. It is more flavorful than unsmoked bacon. <\/p>\n\n\n\n

    So, you should choose smoked bacon if you’re concerned about the salt composition in bacon. When you choose smoked bacon such as pancetta di maiale for example, it’s noticeably tastier and less salty. Note however that smoked bacon isn’t fully cooked bacon.<\/p>\n\n\n\n

    However, smoked bacon is quite expensive<\/u><\/a>. This smoke process involves the use of wood chips or pellets which flavor, brown, cook, and preserve the bacon.<\/p>\n\n\n\n

    Note also that there are smoked crispy bacon products like the Brown Sugar Candied Bacon<\/a> which are known to be quite salty.<\/p>\n\n\n\n

    \n\n \n \n
    \n\n Sale<\/span>\n
    \n \n \"Brown\n <\/a>\n\n <\/div>\n\n
    \n \n Brown Sugar Bacon Jerky Candied Bacon <\/a>\n
    \n