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The difficulty in answering this question is that the texture and taste of "normal" cured bacon can vary so much depending on processing. At least for the U.S., my guess is that many people who have bought stuff labeled "uncured bacon" are actually experiencing the differences of processing techniques, rather than any major difference related to "cured" vs. ...


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I find the texture of uncured bacon to be much firmer than cured when it is cooked the same way. The meaty portion seems to be a bit tougher in uncured bacon. Even though it may be not quite so healthy to eat cured bacon, the texture and taste are more to my liking. Since I only eat bacon once in a while, I am opting for the cured version. This is ...


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I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in ...


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The answer is related to a similar issue appearing in this question. Basically, that residue is mostly water, along with denatured proteins from the meat. When meat is cooked and the cells expel moisture, there are a lot of dissolved proteins which sometimes make the liquid light-colored and thick. People tend to notice it more with certain meats than ...



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