Bacon is a beloved breakfast staple that has been enjoyed for centuries. But did you know that there are different types of bacon, including unsmoked bacon?
Unsmoked bacon, also known as “green bacon,” is a milder and paler version of the more commonly known smoked bacon. It’s a popular choice in the UK and Ireland, while in the US, it’s often referred to as salt pork.
In this article, we’ll explore the differences between smoked and unsmoked bacon, how they’re made, and why uncured bacon isn’t really “uncured” at all.
So, whether you’re a bacon lover or just curious about different types of cured meats, read on to learn more about unsmoked bacon.
What Is Unsmoked Bacon?
Unsmoked bacon is a type of bacon that has been cured in salt but not treated with smoke. This means that it has a milder flavor and is paler in color than smoked bacon. Unsmoked bacon is available in various forms, including rashers, belly strips, and gammon. There are also different types of rashers, such as collar, hock, and hind leg.
While many people prefer the plain taste of unsmoked bacon, others consider it to be more like a thin slice of ham than actual bacon. However, unsmoked bacon is still a popular choice in many parts of the world, particularly in the UK and Ireland.
Differences Between Smoked And Unsmoked Bacon
The main difference between smoked and unsmoked bacon is the way they are processed. As the name suggests, smoked bacon is treated by smoking, while unsmoked bacon is only cured in salt. Smoking bacon gives it a much different flavor, and can have subtle differences based on the type of wood used. For example, hickory-smoked bacon will taste different than applewood-smoked bacon.
Unsmoked bacon is generally a bit leaner than sliced bacon, and its flavor is milder than smoked bacon. It is commonly referred to as “green bacon” and is much paler than smoked bacon. Unsmoked bacon is available in several forms, including rashers, belly strips, and gammon. There are also different types of rashers, such as collar, hock, and hind leg.
In the United States, it is typical to find smoked bacon in stores and at butcher shops. In fact, smoked is the way almost all bacon is sold here. There is some unsmoked bacon out there, but it is more rare to see than smoked bacon.
Some people prefer smoked bacon because of its unique flavor that cannot be achieved through other methods. Others prefer unsmoked bacon because of its milder taste and versatility in cooking. Ultimately, the choice between smoked and unsmoked bacon comes down to personal preference and what you plan to use it for in your cooking.
How Unsmoked Bacon Is Made
Unsmoked bacon is made using a process called wet curing. This method involves mixing salt, sugar, seasonings, sodium nitrate, and other chemicals to create a brine. The bacon is then soaked in the brine or injected with it. The injection method is known as pumping, and it’s the quickest way to cure bacon.
After the bacon has been cured, it’s rinsed and dried before being sliced and packaged. Unlike smoked bacon, unsmoked bacon doesn’t go through a smoking process. The curing process gives the bacon its flavor and helps preserve it.
When making unsmoked bacon at home, you can use a similar wet curing process. You’ll need to mix salt, sugar, and any other seasonings you’d like to add. Then you’ll need to coat the pork belly with the mixture and let it sit in the refrigerator for several days. After that, you can rinse off the mixture and slice the pork belly into bacon strips.
Uncured bacon is another type of unsmoked bacon that hasn’t been cured with sodium nitrites. Instead, it’s cured with natural sources of nitrites, such as celery juice or powder. Uncured bacon has a shorter shelf life than cured bacon and needs to be refrigerated or frozen.
Why Uncured Bacon Isn’t Really Uncured
Although it’s often labeled as “uncured,” uncured bacon isn’t actually completely free of curing agents. Instead of using synthetic nitrates, uncured bacon is cured with natural sources of nitrates, such as celery powder or beet extract. These natural sources still contain nitrites, which are responsible for preserving the bacon and giving it its pink color.
The difference between cured and uncured bacon is the source of the nitrates used in the curing process. Cured bacon uses synthetic nitrates, which have been linked to potential health risks when consumed in large amounts. Uncured bacon, on the other hand, uses natural nitrates that are believed to be safer for consumption.
It’s important to note that while uncured bacon may be a healthier choice than cured bacon, it’s still high in sodium and saturated fat. Eating it in moderation is key to maintaining a healthy diet.
Popular Uses For Unsmoked Bacon
Unsmoked bacon can be used in a variety of dishes, just like smoked bacon. Some popular uses include:
1. Salad Topping: Unsmoked bacon can be fried or grilled and used as a crunchy topping on salads. It adds a salty and savory flavor to the dish.
2. Pasta Dishes: Unsmoked bacon can be used in pasta dishes, such as carbonara or spaghetti alla amatriciana, to add a rich and meaty flavor to the sauce.
3. Breakfast Dishes: Unsmoked bacon can be used in classic breakfast dishes such as eggs benedict or as a side with scrambled eggs.
4. Sandwiches: Unsmoked bacon can be used in sandwiches, such as BLTs or club sandwiches, to add a smoky and salty flavor.
5. Soups and Stews: Unsmoked bacon can be added to soups and stews to add depth of flavor and richness.
Health Benefits Of Unsmoked Bacon
When it comes to health benefits, unsmoked bacon has some advantages over smoked bacon. For starters, unsmoked bacon typically contains less sodium than its smoked counterpart. Excessive sodium intake has been linked to high blood pressure and heart disease, so choosing a lower-sodium option can be beneficial for your overall health.
Additionally, unsmoked bacon is often leaner than smoked bacon due to the absence of added fats from the smoking process. This means that it contains fewer calories and less saturated fat, which is a type of fat that can contribute to heart disease.
Another benefit of unsmoked bacon is that it can be a good source of protein. Protein is essential for building and repairing tissues in the body, and it can also help you feel full and satisfied after a meal.
It’s important to note that while unsmoked bacon may have some health benefits, it should still be consumed in moderation. Like all types of bacon, unsmoked bacon is still a processed meat and has been linked to an increased risk of certain health conditions when consumed in excess.