Wet-curing is mostly commonly used for pork that is going to be used for making hams, but it does also make pretty good bacon. It involves immersing the raw meat in a brine solution for a number of days at a low temperature. Well all bacon is cured. ‘Dry-cured’ is used to differentiate between the two common curing processes used. Wet curing is used to produce normal or regular bacon and dry curing to produce dry cured bacon.

Which is better wet or dry cured bacon?

Dry curing is the older and more traditional method of the two, and the lack of added liquid means there is less shrinkage in the pan when cooked. Wet cure differs in that the salt and seasoning mixture is combined with water.

What is wet curing?

Wet curing is also known as brining and requires the meat to be submerged in a salty solution with nitrates and/or nitrites, along with other flavorings for a period of time or in a ‘sweet pickle’, in which sugars are added to the mix.

What is the difference between dry cured and uncured bacon?

Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. Uncured bacon is still cured, only with nitrites contained in celery.

What is the difference between wet and dry curing bacon?

A wet cure is referred to as a pickle. Sugar is not needed and, when it is added, it is referred to as a sweet pickle. Note that sugar does take the sharpness off the salt. If you want a sweeter bacon, you can add more sugar. When using a wet cure, it is generally faster than a dry cure.

How to cure Bacon step by step?

How to Cure Bacon 1 Bacon curing methods. There are three methods of curing bacon: pumping, dry curing, and immersion curing. … 2 Basic dry curing mix. … 3 Additional Seasonings. … 4 Use of nitrites to cure bacon. … 5 The meat. … 6 Bacon dry-curing process. … 7 Storing home-cured bacon. …

Is all bacon cured the same?

Not all bacon is created equal. Dry cure, wet cure, sweet cure – there are many variations, so let us demystify the bacon terminology you see when scanning the shelves. Curing, at its simplest, is the name we nowadays give to the process of preserving the meat.

How do you make bacon with pink cure?

Pink Cure #1 is 0.25% of the weight of the pork belly. Mix together the salt, sugar, and pink cure #1. The above constitutes the ‘cure’. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.