There is no condemning the fact that bacon is great, whether it is being fried for breakfast or being put into a side dish for a picnic. No one can resist the smoky, salty flavor and aroma that bacon produces. Dry cured bacons, which may be a little hard to find and cost a bit more, are packed with a lot more of the bacon flavor everyone is constantly craving while most, if not all, super market bacons are wet cured and does not have as much flavor.
In a local taste test Silver Creek Specialty Meats hickory smoked dry cured bacon was picked over the other leading locally made bacon for one mere reason, taste. Everyone who chose Silver Creek bacon simple stated that it had a better taste. A dry cure is applied and the bacon is set aside for 12-14 days so that the cure can hardly penetrate the pork belly. There is no weight lost during the frying process, so when 1 # of bacon is bought 1 # of bacon is ateen. Another bonus is that the bacon comes on slabs, so the customer can decide how thick or thin they want their bacon.
Dry cured bacon contains a great deal more distinct flavor. This type of flavoring also takes less time to penetrate the meat making the meat a fresher cut of pork with a great amount of distinct flavor. Wet cures or brines, a salt and water mixture, are also used to add desired flavors to meats. Wet curing meat takes a great deal longer to penetrate the meat with flavor because the cut of meat is left to soak in the liquid mixture resulting in a cut of meat that is not exactly the freshest and not a good deal of added flavor.
Traditional super market bacons are wet cured, only instead of being soaked in the brine solution which takes more time to penetrate the meat with flavor, supermarket bacons are infected with the brine solution. This increases the yield of bacon and takes only a short time to cure, but most often times the bacon lacks a great deal more flavor than dry cured meats. Larger bacon companies have adopted this method to brine bacon because it not only creates a larger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. Another bonus of dry cured bacon is that there is no weight lost during the frying process. While wet cured bacons lose the moisture that was injected for flavor during the frying process 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 easier ways to preserve meats, which also provided a wider variety of flavoring choices, saling or curing meats originally made only reserved for bacon. Now we have a wide range of bacon flavors to choose from.