Bacon is salty primarily due to the process of curing, which involves using salt to preserve the meat. Here's a breakdown:
Preservation: Salt draws moisture out of the pork belly, creating an environment that's hostile to bacteria. This inhibits spoilage and extends the shelf life of the bacon.
Flavor Enhancement: Salt enhances the existing savory flavors of the pork. It undergoes chemical reactions, which results in the flavors we love in bacon.
Nitrates/Nitrites: In addition to salt (sodium chloride), nitrates or nitrites (or both) are often included in the curing process. These compounds further aid in preservation and contribute to the distinctive pink color and flavor of cured meats like bacon. Note that some producers use alternatives to nitrates/nitrites like celery powder, which is naturally high in nitrates.
Dry vs. Wet Curing: Bacon can be cured using a "dry cure" (rubbing the pork belly with a salt mixture) or a "wet cure" (submerging it in a brine). Both methods introduce significant amounts of salt into the meat.
Post-Cure Processing: Some bacon is rinsed after curing to remove excess surface salt, but the salt that has penetrated the meat during the curing process remains.
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