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pdockal · 56-60, M
@ArtieKat
Yes, traditional bacon is both cured (using salt and other agents for preservation and flavor) and often smoked (for a smoky taste and further dehydration). Curing is essential to turn pork belly into bacon, while smoking adds that classic smoky flavor
Not sure what your refering to regarding USA
Yes, traditional bacon is both cured (using salt and other agents for preservation and flavor) and often smoked (for a smoky taste and further dehydration). Curing is essential to turn pork belly into bacon, while smoking adds that classic smoky flavor
Not sure what your refering to regarding USA