Bacon is a beloved food that has been enjoyed for centuries. It’s crispy, salty, and oh-so-delicious.
But have you ever wondered where bacon comes from? Is it really made out of dog carcasses, as some rumors suggest?
In this article, we’ll explore the truth behind the origin of bacon and put an end to any misconceptions.
So sit back, relax, and get ready to learn everything you need to know about this beloved breakfast food.
Is Bacon Made Out Of Dog Carcass?
The short answer is no, bacon is not made out of dog carcasses. This rumor is completely false and has no basis in reality.
Bacon is actually made from the belly of a pig. After the pig is harvested, the belly is removed and processed into bacon. The process involves curing the meat with salt and other seasonings, smoking it, and then slicing it into strips.
While there are alternative types of bacon made from other animals such as turkey or beef, none of them are made from dog carcasses.
It’s important to be cautious of false information that can spread quickly on the internet. Always fact-check and do your research before believing or sharing any rumors.
The History Of Bacon
The history of bacon dates back thousands of years. It is believed that the Chinese were the first to cure pork bellies with salt, creating an early form of bacon around 1500 B.C. However, pigs were domesticated in China much earlier, around 4900 B.C. and were also being raised in Europe by 1500 B.C. It is speculated that the Romans and Greeks learned bacon production and curing through conquests in the Middle East. The Romans improved pig breeding and spread pork production throughout their empire.
The word “bacon” comes from various Germanic and French dialects, including the Old French “bacun,” Old High German “bacho” (meaning buttock), and Old Teutonic “backe,” which refers to the back. In Middle English, the term “bacon” or “bacoun” referred to all pork in general. The cut typically used to make bacon comes from the side or belly of the hog.
Before the Industrial Revolution, bacon was generally produced on local farms and in domestic kitchens. The world’s first commercial bacon processing plant was opened in Wiltshire in the 1770s by John Harris.
Bacon was a staple meat for European peasants for many centuries. Its long storage life, due to the curing process and the ready availability of pigs, made it accessible to all. It was also the first meat to become an important international trade commodity.
In medieval England, a church in the town of Dunmow promised a side of bacon to any married man who could swear before God and the congregation that he had not quarreled with his wife for a year and a day. A husband who succeeded was held in high esteem by the community for his forbearance. The phrase “bring home the bacon” reflects this tradition.
Today, bacon remains a popular food item around the world, with many different variations and preparations. However, it is important to remember that it is made from pig belly and not from any other animal, including dog carcasses.
The Ingredients Of Bacon
The basic ingredients of bacon are salt, sugar, and optional curing salt or sodium nitrite. These ingredients are used to cure the meat and give it a distinct flavor. Bacon makers can achieve a wide range of flavors by varying the proportions and sources of these ingredients. For example, some bacon makers in Scandinavia add juniper berries and other aromatic spices to their cures.
Sodium nitrite, not nitrate, is the nitrogenous ingredient that is typically added to bacon. Nitrites are converted to nitric oxide in the meat and react with different things to create desired compounds. Nitrite-derived compounds act to stabilize the pink color of the meat and inhibit the growth of pathogenic and spoilage organisms, including Clostridium botulinum. Nitrites also greatly delay the development of the very potent botulinum toxin.
Most bacon today is cured through wet curing. Traditional curing ingredients like salt, sugar, sodium nitrite, and potentially other chemicals or seasonings are mixed to create a brine. The bacon is either placed in the brine to soak or injected with it. After curing, the bacon can be smoked for enhanced flavor and preservation. Commercially produced bacon is often put into a convection oven rather than being smoked, which takes multiple days. When bacon is heated in an oven rather than smoked, liquid smoke may be added to help the meat achieve a smoky flavor.
It’s important to note that industrial processes of curing bacon result in bacon that is higher in moisture and generally lower in flavor intensity. The added moisture increases the weight of the bacon, which increases the cost of the bacon. Dry-cured bacon may be higher in cost but offers more meat and more intense flavor than commercially made bacon. It’s important to remember that commercial bacon-making methods are aimed at mass production rather than exceptional quality.
The Process Of Making Bacon
The process of making bacon starts with fresh pork bellies that are shipped to processing companies in large containers called “combo bins.” The first step is to sort the bellies by size and fat percentage to reduce variability throughout the process and yield more consistent bacon in the end. Smaller batches are compiled to further reduce variability, and if skin-on bellies are received, special attention is paid to the skinning step to increase yield.
Once sorted and classified, the bellies are trimmed to specification and shaped into a rectangular or square shape. This reduces variability throughout the process and increases slicing yields at the end. The bellies are then cured through wet curing, which involves mixing traditional curing ingredients like salt, sugar, sodium nitrite, and other seasonings to create a brine. The bacon is either placed in the brine to soak or injected with the brine. After curing, the bacon can be smoked for enhanced flavor and preservation.
Commercially produced bacon is often put into a convection oven rather than smoked, which takes around six hours or more. Liquid smoke may be added to help the meat achieve a smoky flavor. Industrial processes of curing bacon result in bacon that is higher in moisture and generally lower in flavor intensity. On the other hand, if you make your own bacon, start by procuring a pork belly from organic hogs or heritage breeds like Berkshire, Duroc, or Kurobuta for a richer, meatier, more distinctive flavor than industrial pork bellies.
After rinsing off the cure, homemade bacon is smoked using apple or cherry wood for three hours at 200 F until it reaches an internal temperature of 150 F. This results in more flavorful bacon that can be stored in an airtight plastic bag or container in the refrigerator for up to a week. Slicing and frying your bacon in a nonstick pan or cast-iron skillet will give you delicious homemade bacon that’s worth the time and effort.
Debunking The Myth: Is Bacon Made From Dog Carcasses?
There is a common myth that bacon is made from dog carcasses, but this is completely false. The origin of this rumor is unclear, but it has no basis in reality.
Bacon is actually made from the belly of a pig, which is processed through a series of steps including curing with salt and smoking. There are other types of bacon made from different animals such as turkey or beef, but none of them are made from dog carcasses.
It’s important to be wary of misinformation and rumors that can quickly spread on the internet. Always verify information and do your research before believing or sharing any unverified claims. In this case, the myth that bacon is made from dog carcasses is completely false and should not be taken seriously.
Understanding The Label: What To Look For When Buying Bacon
When buying bacon, it’s important to understand the label and what to look for in order to make an informed decision. Here are some key things to keep in mind:
1. Nitrate-Free Labels: If you see a label that claims the bacon is “nitrate-free,” don’t be fooled. All bacon contains nitrates, whether they’re added during the curing process or found naturally in ingredients like celery seed or juice. However, you can look for labels that state the bacon contains “no added nitrates or nitrites.” This means the bacon was cured using natural ingredients.
2. Types of Bacon: There are different types of bacon available, such as Canadian bacon or Irish bacon. It’s important to know which type you prefer before heading to the store.
3. Appearance: When selecting bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat. The raw bacon should have a healthy mix of fat and meat and look natural, not artificially pink or red.
4. Texture: The texture of bacon is an important factor to consider. Our Test Kitchen judges bacon strips based on whether they’re thick-cut, hearty, crisp, chewy, or too fatty.
5. Sodium Content: Watch your sodium intake when selecting bacon. Some brands contain up to 20% of your daily value of sodium in just two slices. The FDA recommends consuming no more than 2300 mg/day of sodium.
6. Production Practices: Look out for sodium ascorbate on the label, which indicates that “pumping” was used during production in order to reduce the amount of free nitrate in the product. This is a sign that production practices were less than optimal.
By understanding these factors and reading the label carefully, you can make an informed decision when selecting the healthiest and most delicious bacon for your breakfast table.
Health Considerations: Is Bacon Good Or Bad For You?
When it comes to the health considerations of bacon, the answer is not black and white. Bacon is a good source of healthy animal fats, quality proteins, and hard-to-get nutrients. It is also extremely satiating, which means that it can reduce cravings for junk foods high in carbs and processed fats. As a staple ingredient in low-carb diets, bacon can add a desirable amount of sodium.
However, bacon is also considered a processed meat, which means it often contains chemical preservatives that can form cancer-causing compounds. Eating processed meats is linked to an increased risk of developing colon and stomach cancer. The World Health Organization has classified bacon as a Group 1 carcinogen, which means it’s known to cause cancer. One of the biggest risks of bacon is associated with two preservatives, nitrates and nitrites.
The fats in bacon are about 50% monounsaturated, and a large part of those is oleic acid. This is the same fatty acid that olive oil is praised for and generally considered “heart-healthy”. Then about 40% is saturated fat, accompanied by a decent amount of cholesterol. The remaining fat in bacon is 40% saturated and 10% polyunsaturated, accompanied by a decent amount of cholesterol. While dietary cholesterol was a concern in the past, scientists now agree that it has minor effects on cholesterol levels in your blood.
The health effects of eating saturated fat are less clear, but diets high in saturated fat have been associated with an increased risk of heart disease. Although high saturated fat intake may increase certain risk factors for heart disease, studies have failed to reveal any consistent links between saturated fat intake and heart disease. In the end, the health effects of saturated fat may depend on the type of saturated fat, the dietary context, and people’s overall lifestyle.
On a more optimistic note, it’s important to put the WHO’s cancer statistic into perspective: “We’re talking about relative risk,” says one registered dietitian. “That means that, for a healthy person, eating bacon every day will raise their overall risk of colon cancer from something like 5% to 6%.” However, it’s still important to be cautious and not consume too much processed meat.