We are asked this question quite often and we're more than happy to explain the difference. 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.
Our Dry Cure Process For Bacon
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 - the salt pulls some of the moisture out and some of the salt moves in, not over-night but approximately over 21 days. 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? That's the skill and has taken us many years to perfect!
Injection Process For Bacon
The injection process for bacon is quite different to dry curing bacon. We only dry cure our bacon. Again start with the pork and pass 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 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 best bit. When that bacon is cooked the heat causes the brine to be released. The pan is full of the familiar white residue and the bacon shrinks in the pan. This is one of the reasons why we do not inject our bacon, but only dry cure it.