How Is Low Sodium Bacon Made? A Complete Breakdown of the Process

Bacon is a staple breakfast food for many people. The savory, salty, and smoky flavor makes it an irresistible part of a satisfying morning meal. However, regular bacon can be high in sodium. For people looking to reduce their sodium intake due to health reasons, low sodium bacon provides a tasty alternative.

But how exactly is low sodium bacon made? What is the process that results in all the bacon flavor but with significantly less salt content?

In this comprehensive article we’ll explore the step-by-step process of making low sodium bacon. We’ll look at the ingredients curing, smoking, slicing, and everything in between. Read on for the complete breakdown of how this popular reduced-sodium food is crafted.

An Overview of Low Sodium Bacon

Before we dive into the production process, let’s quickly go over what exactly low sodium bacon is.

Low sodium bacon has around 35-40% less sodium than regular bacon A serving of regular bacon (about 2 slices) can have between 250-400 mg of sodium Low sodium bacon clocks in at 150-200 mg per serving,

It provides the quintessential bacon taste that people crave, but without spiking your sodium intake. This makes it an ideal choice for people with high blood pressure, heart disease, kidney problems, or who are simply watching their salt consumption.

The reduction in sodium is achieved through a special curing and smoking process. While salt is used, it is in moderation compared to regular bacon. Natural flavorings also play a bigger role.

Now let’s look at how it goes from pork belly to perfectly cooked low sodium bacon strips.

Step 1: Selecting and Preparing the Pork

The first step in crafting low sodium bacon is to acquire high quality pork bellies. These bellies are the cuts of meat that get turned into bacon slices.

Pork bellies for low sodium bacon do not require any special selection. They can be chosen using the same standards as regular bacon Ideal pork bellies are both well-marbled and layered with fat and lean meat

Before curing and smoking, the pork bellies are trimmed. Any skin, bones, or excess fat gets removed. This helps achieve a more uniform shape and size for even cooking.

Step 2: Creating the Curing Mixture

Here is where the sodium reduction starts to happen. A specialized curing mixture is prepared for low sodium bacon.

The curing mixture starts with salt, but in moderated amounts compared to regular bacon curing. Low sodium bacon uses approximately 35-40% less salt in the cure.

In addition to salt, the curing mixture contains:

• Nitrites – Used to preserve color and prevent bacteria growth. Amount is regulated and safe.
• Sweeteners – Usually brown sugar or maple syrup to balance flavor.
• Spices and herbs – Provides additional flavor notes like smoked paprika, garlic, pepper, etc.

The exact ingredients and ratios vary between bacon producers. But generally, they use less salt and more natural flavors in their low sodium curing mixture.

Step 3: Curing the Pork Bellies

Once the curing mixture is prepared, the curing process can begin. This infuses the pork bellies with flavor and preserves them.

There are two main curing methods used:

Dry Curing: The curing mixture is rubbed directly onto the pork belly surface. It cures for approximately 7-10 days.

Wet Curing: The pork belly is submerged in the liquid curing mixture. It cures for approximately 3-5 days.

Dry curing takes longer, but normally produces a more concentrated flavor. Wet curing is faster and allows the cure to fully penetrate the meat. Both methods work well for low sodium bacon.

During the curing period, the pork belly is kept refrigerated at around 38°F. This helps the cure properly permeate the meat.

Step 4: Rinsing and Resting

After the allotted curing time, the pork belly is rinsed off to remove any excess cure mixture from the surface.

It is then allowed to rest and form a pellicle. A pellicle is the sticky surface layer that forms after curing. It helps smoke flavors adhere during the next step.

The pork belly rests, uncovered, in the refrigerator for 24-48 hours. This lets the pellicle fully develop before smoking.

Step 5: Smoking the Bacon

Smoking is what gives bacon its iconic flavor. It also further preserves the meat and adds color.

Low sodium bacon is smoked in the same way as regular bacon. Smoking times and temperatures depend on the specific producer. But generally it is smoked for 12-24 hours at temperatures between 120-180°F.

Wood chips are burned to produce smoke which flavors the bacon. Common woods used are apple, oak, maple, and hickory. Each provides a slightly different flavor profile.

The smoking process infuses delicious flavor while keeping the sodium content low by avoiding direct salt use.

Step 6: Slicing and Packaging

After smoking, the pork belly is firm, flavorful, and ready to be made into slices. First, the skin and excess fat is trimmed off.

The bacon is then sliced to the desired thickness. Common cuts are regular sliced, thick sliced, or lardons for dicing.

Finally, the sliced low sodium bacon is individually packaged for sale. The packaging keeps the bacon fresh and clearly labels it as the low sodium variety.

Maintaining Quality and Safety

Throughout the entire production process, care is taken to ensure a high quality and safe product:

• Pork bellies are kept refrigerated before curing to prevent bacteria growth.

• Nitrites in the cure prevent botulism and preserve the color.

• Strict food safety procedures are followed when handling the pork.

• Low sodium bacon is smoked and cooked to recommended temperatures to kill pathogens.

• The finished bacon is promptly refrigerated to maintain freshness.

Reputable producers adhere to high food safety standards when making low sodium bacon.

The Final Product: Delicious Low Sodium Bacon

After all these steps, you have a tasty and healthier bacon option. The controlled curing, smoking, and slicing transforms the pork belly into flavorful low sodium bacon.

It provides the savoriness that bacon is prized for, with sodium levels lowered by 35-40%. This makes it ideal for those looking to reduce their salt intake.

With its well-balanced flavor and reduced sodium content, it’s easy to see why low sodium bacon is increasing in popularity. The meticulous production process crafts a product that doesn’t sacrifice taste for health benefits.

So next time you’re looking to enjoy bacon without excess sodium, choose low sodium bacon. With its careful production and lowered salt content, you can savor the flavor and benefits guilt-free.