For many bacon lovers, the smoky, savory flavor is an essential part of the bacon experience. However, unsmoked bacon offers a milder, more subtle pork flavor for those who want a change from the ubiquitous smoked variety.
In this complete guide to unsmoked bacon, we’ll cover everything you need to know, including:
- What is unsmoked bacon?
- How is it made?
- Differences from smoked bacon
- Flavor and texture
- How to cook it
- Popular uses
- Buying tips
So let’s learn all about this tasty alternative to traditional smoked bacon!
What is Unsmoked Bacon?
Unsmoked bacon is exactly what it sounds like – bacon that has not been smoked.
It undergoes the same initial curing process as regular smoked bacon, through either a dry cure or wet brine. But it skips the smoking step.
Without smoking, unsmoked bacon maintains a fresh, mild pork flavor It has a more tender, custard-like fat The color is a translucent pink compared to the smokier red of smoked bacon.
While less common than smoked bacon in the US, unsmoked bacon is popular in Europe, especially Britain and Ireland. It’s sometimes called “green bacon” or “raw bacon.”
How is Unsmoked Bacon Made?
Unsmoked bacon follows the same early production steps as smoked:
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Selecting the pork – The pork belly and loin are the preferred cuts, as with smoked bacon. A higher fat ratio produces better results.
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Curing – Dry curing or wet brining are used to preserve, add flavor, and get that signature bacon cure. Spices are often added to the cure mixture.
The difference arises after curing:
- No smoking – The pork is not smoked or cooked after curing. It can go straight to being sliced and packaged.
Skipping the smoking allows the fresh cured pork flavor to remain intact.
How Does Unsmoked Bacon Differ from Smoked?
Let’s compare some of the key ways smoked and unsmoked bacon differ:
Flavor – Unsmoked has a milder, more subtle pork taste. Smoked is smokier, saltier, and more intense.
Fat – Unsmoked fat is creamy-textured. Smoked fat can be drier and chewier.
Color – Unsmoked is pink or rosy. Smoked has a dark mahogany red color.
Shelf life – Smoked lasts longer. Unsmoked has a shorter fridge life of about 1-2 weeks.
Cooking – Unsmoked cooks faster. Smoked needs lower heat and slower cooking.
Uses – Unsmoked suits more delicate dishes. Smoked stands up to bolder flavors.
What Does Unsmoked Bacon Taste Like?
When cooked, unsmoked bacon offers a porky flavor that is more subtle than smoked. It is mildly salty and meaty, with some sweetness.
The fat has a smooth, creamy custard-like texture. It starts melting at lower temperatures than smoked bacon fat.
Overall, the taste is fresh and light. You can really taste the pure pork, without a strong cured or smoky overtone.
How to Cook Unsmoked Bacon
Cooking unsmoked bacon differs from smoked in a few ways:
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Use a lower heat to avoid overcooking the more delicate bacon. Medium heat works well.
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Cook for a shorter time, around 2-4 minutes per side. Check often to avoid crisping it too much.
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The fat cooks faster than smoked, so keep an eye on it.
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Boiling or oven baking work well for tender, evenly cooked results.
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Try grilling for a quick bacon option with light smoky flavor.
Unsmoked bacon can turn from perfectly done to overdone quickly, so stay close when cooking. But once you get the hang of it, it’s easy to make.
Popular Uses for Unsmoked Bacon
Here are some great ways to enjoy unsmoked bacon’s milder porkiness:
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Breakfast – In eggs, pancakes, biscuits
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Salads – Wilted spinach, BLT, potato salad
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Soups – Split pea, bean, lentil, potato
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Vegetables – Brussels sprouts, green beans
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Pasta – Carbonara, spaghetti aglio e olio
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Savory tarts – Quiche, bacon and onion tart
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Meat dishes – Wrapped scallops or meatloaf
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Snacks – Bacon jam, pigs in a blanket
Its versatility lets unsmoked bacon enhance both subtle and bold dishes.
Buying Tips for Unsmoked Bacon
Check these things when buying unsmoked bacon:
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Color – Should be rosy pink or pale red, not brown or grey.
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Fat to lean ratio – Look for good marbling and fat distribution.
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Thickness – Thicker slices are easier to cook properly.
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Pack date – Choose packages with farther out sell-by dates.
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Ingredients – Select bacon with few added ingredients and no artificial preservatives.
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Smell – Should have a mild, porky smell, not strong or off-putting.
Getting high-quality unsmoked bacon ensures the best flavor and performance.
For bacon fans looking for something beyond the familiar smoky type, unsmoked bacon offers a tasty alternative full of pork flavor. With its quick cooking times and mild taste, it brings homecooked flavor to breakfast, salads, veggies, pasta and more. Try unsmoked bacon and wake up your recipes with its fresh cured porkiness!