Bacon is one of the most beloved breakfast foods around. The crispy, salty smoky slices of pork belly can instantly elevate any meal. But when you’re staring at the bacon selection in the grocery store you may wonder – which bacon is saltier, smoked or unsmoked?
I did some research on the curing, smoking, and salting processes behind different types of bacon to get the full story. Keep reading to find out which bacon variety packs the most salty punch.
Overview of Smoked vs Unsmoked Bacon
First, let’s quickly define the two main categories of bacon:
Smoked bacon undergoes a smoking process after curing which gives it a deep, smoky flavor. The smoking helps preserve the bacon as well. Popular smoking woods include hickory, pecan, apple, cherry, and maple.
Unsmoked bacon is simply cured and not smoked. It has a milder pork flavor without smoky notes. This is sometimes labeled as “green bacon.”
Both smoked and unsmoked bacon go through a curing process first to preserve and flavor the meat. Curing involves applying salt, spices, sugar, and preservatives like nitrates.
So which one ends up saltier? Let’s break down the curing and smoking steps to find out.
Curing Makes Bacon Salty
The salting or curing stage is where bacon gets its signature salty flavor. Two main curing methods are used:
Dry curing – Pork is rubbed with a salt and spice mixture and left to cure for days or weeks This draws moisture out.
Wet curing – Pork soaks in a water brine with salt, sugar, and spices added. The salt penetrates the meat faster.
Wet curing is quicker, taking 3-10 days. It’s the most common commercial method, though artisanal bacons may still use dry curing.
No matter the curing method, the salt and spices infuse the pork with flavor and preserve it. Without this step, the bacon would spoil quickly and be unsafe to eat.
The longer the meat cures, the saltier it becomes. Most bacon cures for 4-7 days, but some specialty bacons cure for 2 weeks or more. The extended curing time makes them intensely salty.
Smoking Doesn’t Make Bacon Saltier
After curing, most bacon is smoked to add flavor, color, and further preservation. Does this make it any saltier?
Smoking alone does not add more salt to bacon. The salt levels are fixed during the curing stage. Smoking simply adds a lovely complexity and savoriness.
That said, certain smoking methods could potentially draw more moisture from the bacon, concentrating the saltiness slightly. Still, the impact is minimal compared to curing.
So if you’re looking for full-on salty bacon, opt for a long-cured variety, not just smoked. Smoking provides smoky depth without much extra salt.
Salt Level Varies Widely Among Bacons
When shopping for bacon, you’ll see a wide range of salt levels, whether smoked or unsmoked. This comes down to:
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Curing method – Wet-cured bacon soaks up salt quickly.
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Curing time – The longer bacon cures, the saltier. Some cure for weeks.
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Personal preference – Some brands aim for intense saltiness, while others try to minimize it.
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Health trends – Lower-sodium bacons are now available to appeal to health-conscious shoppers.
As a result, you can find both mildly salty and extremely salty options in both smoked and unsmoked categories. It pays to read labels and look for terms like “lightly salted” or “50% less sodium.”
For the full, traditional salty bacon experience, go for varieties labeled “old-fashioned, heavily salted” or “extra salty.” Extended curing times of 10-14 days produce these super salty bacons.
Other Factors Affecting Bacon Saltiness
Beyond curing and smoking method, a few other factors affect bacon’s final saltiness:
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Leaner bacon – Less fat means salt flavor concentrates in the lean meat.
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Thicker slices – More salt is absorbed into thicker-cut bacon.
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Cooking method – Frying and broiling intensify saltiness.
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Personal taste – Some find bacon saltier than others due to individual taste differences.
The takeaway is that multiple variables affect bacon’s saltiness. Check labels for sodium content, descriptors like “heavily salted,” and curing details to find the best match for your preferences.
Savor the Savory World of Bacon
Now it’s time for me to stop writing and start frying up a batch of savory, salty bacon. Let the popping and sizzling begin!
Choose the best bacon
Fresh bacon should look pink and damp – avoid anything thats discoloured or dry. The fat shouldn’t be yellow or greasy; it should be white or creamy. The rind should be thin and stretchy. Avoid bacon that is wet, slimy or smells unpleasant.
As with other meat, you might want to read more about organic and free range availability, and what these terms mean, before buying your meat. Read more about animal welfare at the Soil Association and about food labelling at the Food Standards Agency.
How to prepare bacon
Joints of bacon can be boiled and/or roasted. To boil, allow 20 mins per 500g plus 20 mins. To roast, allow 30 mins per 500g plus 30 mins. Rest them for 15-20 mins before serving. Rashers should be grilled or fried for 2-3 mins per side (longer for a crispier result).
How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives
FAQ
Is smoked or unsmoked bacon salty?
Which bacon is saltier?
Is smoked bacon high in salt?
Which is better, unsmoked or smoked bacon?
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.
Is smoked bacon salty?
Smoked bacon also comes in different cuts such as back, streaky, and middle. In terms of salt content, there is no clear winner between smoked and unsmoked bacon. Both types of bacon can be salty or less salty depending on the curing process. The salt content of bacon products must be clearly labeled to help consumers make informed choices.
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).
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.