Bacon by definition is cured and smoked pork. In the U.S., the cut most commonly used is pork belly, preferably the belly meat from the back closest to the loin. Canadian bacon is made from the rib eye of a boneless pork loin. In Europe, the thigh or shoulder ham is used. Bacon today is cured and then smoked in order to increase its shelf life and "cook" the pork without fostering harmful bacteria that can cause serious illness.


There are two methods of curing the pork belly to create bacon: dry cure and wet cure. Dry curing is the oldest method. Every farm family had their own tried and true recipe. Curing was usually done near the chimney. The hogs were fed heartily on corn or acorns during the spring and summer then slaughtered so that their meat could be prepared and made ready for the long, lean, winter months. Dry cure today means the meat is hung or wrapped in plastic at 38F for about 7 days after being prepared with various recipes of sugar, salt and nitrates.


Wet cure is the most common process used commercially today. Unfortunately, to cut costs and allow for larger grocery store profit margins, phosphates, water and other preservatives are also being added and there is a loss of flavor particularly when compared with the homemade variety of bacon. The pork belly is submerged in a liquid brine (a salt and saltpetre solution containing useful salt tolerant bacteria) for 3 to 4 days. This is a much milder form of curing than used in the last century due to the ready availability of refrigeration. Because bacon meat is currently cured under refrigeration, it also does not require near the amount of salt used previously.


Next, the pork is smoked at 140-150F until the internal temperature of the pork reaches 128F which takes approximately 8 to 10 hours. Although smoking meat does provide some preservative effect, it alone is not sufficient to allow long term storage that is why curing before the smoking process is necessary. And, the order (curing before smoking) is imperative. To "cold" smoke a non-cured pork meat is to foster trichinosis and other bacteria which causes the meat to spoil and endangers you and your family. Don't confuse smoke curing with smoke cooking! Smoke cooking is an entirely different process. Smoke cooking is done at higher temperatures in order to safely and completely cook the meat. Without curing first, briskets and pork shoulders should be smoke cooked at 200F-220F for 16-24 hours; pork ribs and pork loin roasts take less time but at the same temperatures.


As one of the most popular sandwich meats in the U.S., bacon itself gives strong clues as to the successful combinations that will help you to create the most delicious bacon sandwich. Bacon is a heavy-handed meat with a depth of flavor and high salt content. Used sparingly, its saltiness will highlight and enhance the buttery flavors of avocado, shrimp or crab meat. Thick slices of bacon paired with healthy slices of grilled portabello mushroom makes for a meaty sandwich set to satisfy the most hungry man. Condiments follow suit in that the classic bacon, lettuce, and tomato sandwich needs only mayonnaise with, perhaps a dash of lemon juice or even a tiny morsel of horseradish for zing. Alternately, the heavier bacon, cheese, and bell pepper sandwich warrants a brash, bold, spicy mustard to sort out all the flavors. Bread choices, should either be toasted or very coarse, hearty breads. To support the bacon's structure, to support the weight of the fillings and to survive the eating of the sandwich, you will need to use your favorite densely structured bread, tortilla or pita. Ryes, wheats, pumpernickel and thick, flour tortillas seem to work best with bacon.


Try dressing your next bacon sandwich with sun-dried tomatoes; a few chopped chipotle peppers or some shredded fennel (anise) for a different flavor combination. Bacon is also an excellent cooking partner for meats and/or dishes that require a little extra fat and flavor. Wrap a lean piece of beef (such as filet mignon), chicken (breast) or ostrich in a slice of bacon before saute. The moisture and flavor from the bacon lends a beautiful, smoky essence to lean meats. As always, your creativity is the only thing that limits a bacon sandwich recipe. Enjoy your bacon!!