Smoked Bacon Production: Dry and Wet Curing Method: Laboratory Exercise No. 6

DEPARTMENT OF FOOD SCIENCE
AND TECHNOLOGY
College of Agriculture and Food Science
Visayas State University
Visca, Baybay City, Leyte PHILIPPINES
Smoked Bacon Production: Dry and Wet Curing Method

Laboratory Exercise No. 6
INTRODUCTION
Salt curing is a very common meat preservation technique to extend its shelf-life with the
addition salt, sugar, nitrite or nitrate compound and other ingredients to enhance the cured-meat
flavor. Bacon is a popular cured meat product from the pork belly or less fatty portion of the
pork like its shoulder.
Depending on preference and product quality, bacon production can be done by a dry rub
method or sweet pickling technique. Combined with modern methods like refrigeration, curing
of pork belly for bacon is an efficient way for controlling the development of molds and bacteria,
which if not checked would surely cause the meat to spoil and become rancid. It also makes
the meat firm rendering it to be easy to cut and trimmed with its distinct flavor for direct eating or
as an ingredient for other dishes like pastas and sandwiches among others.
This exercise is aimed to teach the student the basic principle of meat curing using salt,
sugar and nitrites to make bacon.
METHODOLOGY:
In this exercise, two methodologies to yield similar results will be used: Dry Rib Method
and Sweet-Pickling Technique.
Ingredients Wet Cure Dry Cure

Pork belly 1 kg 1 kg
Salt 4% 4%
Sugar 1% 1%
Phosphates 1% 1%
Carageenan 1 gram 1 gram
Prague 1 gram 1 gram
powder/nitrite
Spice blend 10 grams
Spice iced water 10%
Ice 20%
Water 14%
A. Dry Cure Method:
CLEAN Remove ribs from the pork belly and wash with chorine water (3 drops:1
L)
CHILL Put in a container and chill until belly is cold and firm.
WEIGH Prepare ingredients and weigh as percentage of the cleaned pork.
RUB Combine ingredients on a small mixing bowl and rub all over the pork
belly
except on the skin area.
REFRIGERATE Put in an airtight container for 10-14 days depending on size of the belly.
RINSE After 10-14 days, rinse pork belly in running water and let water drip and
hand on a meat hook securely.
SMOKE Smoked bacon for 5-6 hours at 60-750C in a smoker until internal
temperature reach 750C or drip water is clear and external color is reddish
gold.
SKIN Remove the skin of the cooked bacon after it has cooled down.
CHILL Put the cooked bacon on a container and chill inside the chiller until meat
is firm to slice.
SLICE Slice into thin strips 2-5 mm thick.
B. WET CURE METHOD
CLEAN Remove ribs from the pork belly and wash with chorine water (3 drops:1
L)
CHILL Put in a container and chill until belly is cold and firm.
WEIGH Prepare ingredients and weigh as percentage of the cleaned pork
INJECT Combine ingredients on a small mixing bowl and inject brine in the meaty
portions of the pork belly.
REFRIGERATE Put in an airtight container for 2 days depending on size of the belly.
RINSE After 2 days, rinse pork belly in running water and let water drip and
hand on a meat hook securely.
SMOKE Smoked bacon for 5-6 hours at 60-750C in a smoker until internal
temperature reach 750C or drip water is clear and external color is reddish
gold.
SKIN Remove the skin of the cooked bacon after it has cooled down.
CHILL Put the cooked bacon on a container and chill inside the chiller until meat
is firm to slice.
SLICE Slice into thin strips 2-5 mm thick.
DATA SHEET
Data WET CURE DRY CURE

Weight of Salt Student to Calculate Student to Calculate
Weight of Sugar Student to Calculate Student to Calculate
Weight of Liquid Student to Calculate Student to Calculate
Weight of Meat (Fresh) 1,750 grams 1,710 grams
Weight of Cooked Bacon 1,443.05 grams 1,119.06
Percent Processing Student to Calculate Student to Calculate
Shrinkage
SENSORY EVALUATION DATA
Data WET CURE DRY CURE
Color
Texture
Saltiness
Overall Acceptability
GUIDE QUESTIONS
1. What is the function of each of the following ingredients?
a. Salt
b. Sugar
c. Nitrites
d. Phosphates
e. Carageenan
2. Compare the color of cooked fresh meat and bacon? Discuss the color difference of both
meats and discuss the theory behind the color change.
3. Which has a higher shrinkage percentage, dry cured or wet cured meats? Why?

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DEPARTMENT OF FOOD SCIENCE

Smoked Bacon Production: Dry and Wet Curing Method

Ingredients Wet Cure Dry Cure

B. WET CURE METHOD

Data WET CURE DRY CURE

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