How is bacon made? How do they get pork meat to taste like that? What additives are added to get the taste?

Answer 1

Basically, standard bacon is pork injected with brine. The brine can be 20% of the finished product. Curing this way is very quick and very cheap.

Dry cured is better because dry ingredients (mainly salt) is rubbed into the pork and it is left for a couple of days to cure naturally. Dry cured costs a little more because of the time & labour involved. Also not adding water increases the price.

The curing recipe is usually salt plus a little sugar.

The bacon can then be smoked (if desired) to make the distinctive flavour.

Cheap (standard?) bacon can be sprayed with a "liquid smoke" to give the smoky flavour. A cheap and nasty method though. More expensive bacon is hung in "smokers" for a couple of hours where real wood is smouldered, giving the smoky flavour.

Answer 2

It is smoked meat. The smoke gives it the flavor. They do add some water in the cheap bacon brands, and some nitrates to preserve it, usually, but the secret is the smoke. The cut is pork belly. It is smoked, chilled, sliced, staggered, and package. I have seen some that have a maple flavoring added to them, but I can't see using that kind when you can just dip your bacon into maple syrup! =)

Answer 3

There are 25 different chemicals used in the production of bacon, yum yum yum, just imagine what they are doing inside of your body.

Answer 4

Its cured in salt.

Answer 5

pig bellies....smoked for days...sold to you