Some people think that unsmoked bacon is just a thin slice of ham and not really bacon at all, while others like the taste of smoked bacon better.
This is helpful for barring meats when the unsmoked bacon is streaky (fatty) and you don’t want the smoked flavor to get into the meat, like with beef.
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Crispy, salty, meaty – who doesn’t love the taste of sizzling bacon to start the day? But with all the bacon options at the grocery store it can get confusing. Terms like smoked unsmoked, cured, uncured are enough to make your head spin!
As a bacon aficionado, I’ve tried them all in my quest for the perfect breakfast side. And I have to admit, unsmoked bacon is often overlooked and underappreciated. If you’re puzzled by unsmoked bacon and how it differs from the smoked variety, keep reading. I’m breaking down everything you need to know about this tasty pork product.
What Exactly is Unsmoked Bacon?
Unsmoked bacon is pork belly or back bacon that is cured but does not undergo the smoking process. It is flavored and preserved using a dry brine of salt, sugar, and curing salts like sodium nitrite. The bacon is left to cure for days or weeks before being ready to slice and cook.
Without smoking unsmoked bacon has a more pork-forward flavor and lighter color. The meat retains its natural pink hue rather than taking on a smoky reddish-brown tint. The taste is milder and less complex than smoked varieties.
How Does Unsmoked Bacon Differ from Smoked?
There are a few key differences between unsmoked and smoked bacon:
- Color – Unsmoked is pink; smoked is brownish-red
- Flavor – Unsmoked is mild and porky; smoked is smoky, complex
- Preservation – Unsmoked relies on curing; smoked also uses smoking
- Fat – Unsmoked usually has more fat; smoking renders some fat
- Texture – Unsmoked can be softer; smoking dries and firms bacon
- Cooking – Unsmoked cooks faster with less shrinking
Keep in mind variation exists even within the same category. In general though, smoking imparts a more intense flavor, color and texture.
Is Unsmoked Bacon Less Salty?
It’s a common myth that unsmoked bacon contains less salt than smoked In reality, smoking itself does not affect salt content at all The saltiness comes down to the curing process.
Most bacon is dry cured using salt, sugar, and sodium nitrite. Smoking happens after curing, and only adds flavor. The salt draw out moisture and preserves the bacon.
So saltiness depends on the recipe and timing – not whether it’s smoked. Labeling should specify sodium content if this is a concern.
How is Unsmoked Bacon Made?
Unsmoked bacon is made through the process of dry curing:
- Selecting the cut – Pork belly and loin for back bacon
- Trimming – Removing skin, bones, glands, etc.
- Mixing the cure – Salt, sugar, sodium nitrite
- Coating the meat – Rubbing the cure into the meat
- Curing – Letting cure penetrate meat for 1-2 weeks
- Rinsing – Washing off excess cure
- Slicing – Cutting bacon into strips
- Packaging – Vacuum packing for storage
No smoking or cooking is involved in producing unsmoked bacon. The curing preserves the meat.
How Should You Cook Unsmoked Bacon?
The curing process mean unsmoked bacon is ready to eat as-is. However, cooking improves texture and flavor. Here are some tips:
- Cook over medium heat to prevent burning
- Bake in the oven for flatter, more even cooking
- Microwave between paper towels for easy cleanup
- Fry crispy to contrast the soft fat
- Sauté vegetables in the rendered bacon fat
- Bake into casseroles, quiches or potatoes
- Grill over indirect heat to avoid flare-ups
Any method like pan-frying, baking, microwaving works well. Unsmoked bacon generally cooks faster than smoked too.
What Are the Benefits of Unsmoked Bacon?
Beyond the milder porky flavor, unsmoked bacon has some other advantages:
- Contains more healthy monounsaturated fat
- Quicker cooking time
- Lower sodium options available
- No carcinogens from smoking process
- Distinctive appearance from lack of tint
- Pure pork flavor without smoky overtones
For those watching fat or sodium intake, unsmoked bacon can be a better choice over smoked varieties.
Tips for Choosing Unsmoked Bacon
Not all unsmoked bacon is equal – here are some tips for picking the best package:
- Check the ingredients for just pork, salt, sugar, and sodium nitrite
- Look for bacon from heritage breed pigs for more flavor
- Seek out local or artisanal unsmoked bacon
- Opt for minimal processing and no MSG or extras
- Look for good marbling and fat streaking
- Avoid any grayish discoloration or dryness
- Read reviews and recommendations online
- Compare brands and nutrition labels
With so many options for unsmoked bacon, do some investigating to find your favorite. The best bacon depends on your taste preferences.
Time to Give Unsmoked Bacon a Try
If you’re a bacon lover, I hope I’ve convinced you to branch out and sample unsmoked bacon with an open mind. It offers its own unique taste and texture that’s worth experiencing. Milder and more porky than the smoked kind, it can be just as delicious and satisfying.
Next time you’re shopping for bacon, grab a pack of unsmoked strips or slices to test out. Pan fry, bake, or microwave and add them to your favorite breakfast dish or sandwich. You may just find you have a new contender for your go-to bacon!
Smoked vs Unsmoked.
FAQ
Is unsmoked bacon better than smoked?
Is unsmoked bacon salted?
What is uncured and unsmoked bacon?
Can bacon be unsmoked?
What is the difference between smoked bacon and unsmoked bacon?
Unsmoked bacon is cured only in salt, while smoked bacon is treated with smoke over a specific type of wood. The smoking process gives the bacon a distinct smoky flavor, which can vary depending on the type of wood used. Unsmoked bacon is also known as “green bacon” and is paler and milder in flavor compared to smoked bacon.
What is unsmoked bacon?
Whatever the name, unsmoked bacon is lovely sliced up into small pieces to add salt and fat to dishes, and it can be cooked in larger slices for a more chewy texture. Uncured bacon is a bit of a misnomer. It’s still cured.
Is unsmoked bacon salty?
Both types of bacon can be salty, and the saltiness depends on the curing process. Unsmoked bacon is typically cured in a brine solution, which results in a saltier flavor. The prolonged exposure to salt is what gives this type of bacon a higher salt content.
Is smoked bacon a smoky flavor?
I associate bacon with a smoky flavor, and while most bacon in the U.S. is smoked, it doesn’t have to be. Unsmoked bacon might be called salt pork or green bacon. While this is more popular in the U.K. and Ireland, you can still find different forms of unsmoked bacon in the U.S. under different names (I’ll dive into those later).