How is Dry Cured Bacon and Injected Bacon Different

Back to Blog
bacon cooked

How is Dry Cured Bacon and Injected Bacon Different

We are asked this question quite often and we’re more than happy to explain the difference.  All Our bacon is dry cured.

What’s the difference between dry cured bacon and injected bacon?
Dry (adj): Free or relatively free from moisture or liquid and especially water.
Dry (noun): The process or an instance of drying.

So by definition, our process is drying the pork to produce a dry product free from added water.

All sounds good but how is bacon dry cured?

We dry cure our bacon by taking our British pork and massage the curing salts into it.  Then the clever bit.  Firstly the salt pulls some of the moisture out to allow for some of the salt  to move in.  This doesn’t happen over-night but approximately over 21 days.    The outcome is that this leaves the right amount of moisture and the right amount of salt in the pork to develop the characteristic flavours.
How do we control how much goes in and out? 
So there lies the skill which has taken us many years to perfect!

Injection Process For Bacon
The injection process for bacon is quite different to dry curing bacon.  Note: we never use this process!

The pork is passed through an injector that pumps brine into the pork through sets of needles.
Brine is made up of salt and water which will now be in the pork.  Add a little time and there you have it – Bacon.  It is a much quicker, easier and cheaper process.
It doesn’t take much to work out that not only is the original moisture still there but the added water, salt and a few additives are there too, to keep it all together.

And so now for the bit that we really don’t relish.

When that bacon is cooked the heat causes the brine to be released.  The result of this is that you get the familiar white residue in the pan, and the bacon shrinks.  This is one of the reasons why we do not inject our bacon, but only dry cure it.

We are pleased to say our Dry Cured Bacon is the choice of our customers.

Buy our dry cured bacon online and you can see and taste the difference.

Buy Produce Featured In This Post

  • Smoked Middle Bacon - Long Bacon - streaky and back bacon cut together
    0 out of 5

    Smoked Middle Bacon

    Smoked Middle Bacon - kilo pack
    £14.50
  • UnSmoked Rind-On
    0 out of 5

    Smoked Rind-On Back Bacon

    Smoked back bacon with the rind on. Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon. Note new pack sizes of 240g and 1 kilo pack
    £3.60£14.75
  • Smoked Rindless
    0 out of 5

    Smoked Rindless Back Bacon

    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours. Please note our new 240g or 1kilo pack sizes
    £3.60£32.75
  • 5.00 out of 5

    Smoked Streaky Bacon

    Smoked Streaky Back Bacon with the rind on - 240g/1 kilo pack
    £3.60£14.75
  • Unsmoked middle bacon sandwich tasty mouthwatering from British pigs
    0 out of 5

    Unsmoked Middle Bacon

    Unsmoked Dry Cured Middle Bacon - kilo pack
    £13.50
  • 0 out of 5

    Unsmoked Rind-On Bacon

    Unsmoked Wiltshire back bacon with the rind on. Note new pack size of 240g and 1 kilo
    £3.30£13.50
  • 0 out of 5

    Unsmoked Rindless Back Bacon

    Our award winning lean Unsmoked Rindless Back Bacon.   Dry cured, this cut from the loin is our No1 bestseller. Note new pack size of 240g and 1 kilo
    £3.30£13.50
  • 0 out of 5

    Unsmoked Streaky Bacon

    Unsmoked streaky back bacon with the rind on - 240g or 1 kilo pack
    £3.30£13.50
  • Wiltshire Bacon Misshapes ideal for cooking bacon recipes
    0 out of 5

    Wiltshire Bacon Misshapes

    1kg Mixed Bacon Misshapes
    £3.95

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Blog