Bacon is a beloved food that has been enjoyed for centuries, but have you ever wondered where it really comes from?
There are many rumors and myths surrounding bacon, including the shocking claim that it’s made out of dog meat. In this article, we’ll explore the truth behind this claim and uncover the real process of making bacon.
Whether you’re a bacon lover or just curious about the origins of your favorite breakfast food, read on to discover the facts about bacon and put any doubts to rest.
Is Bacon Made Out Of Dog?
The short answer is no, bacon is not made out of dog meat. This rumor has been circulating on the internet for years, but it is completely false.
Bacon is traditionally made from pork, specifically the belly, back, or sides of a pig. Other types of bacon, such as turkey bacon, may be made from different animals, but they are always clearly labeled as such.
The idea that bacon is made from dog meat likely stems from a misunderstanding or a deliberate attempt to spread misinformation. While it is true that some cultures do consume dog meat, it is not a common ingredient in any type of bacon.
The History Of Bacon
The history of bacon dates back thousands of years, with the Chinese being credited as the first to cure pork bellies with salt, creating an early form of bacon. Pigs were also domesticated in China in 4900 B.C. and were 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.
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.
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. However, the cut typically used to make bacon comes from the side, or belly, of the hog. In modern England, a side of bacon is called a “gammon” and a thin slice of bacon is known as a “rasher”.
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 the first meat to become an important international trade commodity.
In the twelfth century, a church in the English town of Dunmow promised a side of bacon to any married man who could swear before the congregation and God 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.
While some religions forbid the consumption of pork, including bacon, it remains a popular meat product around the world. And despite rumors to the contrary, it is not made from dog meat.
The Ingredients Of Bacon
Bacon is typically made from a few basic ingredients, including salt, sugar, and curing salt (sodium nitrite). These ingredients are mixed together to create a brine, which is then used to cure the pork. The pork can either be soaked in the brine or injected with it.
In addition to these basic ingredients, bacon makers may use other seasonings and spices to add flavor. For example, some Scandinavian bacon makers add juniper berries and other aromatic spices. Ground or cracked black pepper or hot pepper flakes may also be added for a subtle kick.
Sodium nitrite is an important ingredient in bacon production, as it helps to stabilize the pink color of the meat and inhibit the growth of pathogenic and spoilage organisms. Nitrites are converted to nitric oxide in the meat and react with different things to create desired compounds. Nitrite-derived compounds also greatly delay the development of the very potent botulinum toxin.
Most bacon today is cured through wet curing, which involves mixing the curing ingredients with water to create a brine. The bacon is then either soaked in the brine or injected with it. After curing, the bacon can be smoked for enhanced flavor and preservation. However, commercial bacon-making methods often involve putting the cured pork into a convection oven rather than smoking it.
While some commercially-produced bacon may contain other additives or fillers, traditional bacon is made from just a few simple ingredients. By varying the source and proportions of these ingredients, bacon makers can achieve a wide range of flavors and textures.
The Process Of Making Bacon
There are two primary methods for producing bacon: dry curing and wet curing. Dry curing is an older, more traditional method that involves rubbing the raw bacon with salt and seasonings to give it flavor before allowing it to cure for one to two weeks. After curing, the bacon is rinsed off, dried, and put into a smoker to add more flavor and increase its preservative qualities. Dry-cured bacon can also be hung to air-dry in the cold for several weeks or even months. However, this method is time-consuming and not commonly used in the United States today.
The more common method of producing bacon is through wet curing. This involves mixing traditional curing ingredients such as salt, sugar, sodium nitrite, and potentially other chemicals or 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 more commonly put into a convection oven for around six hours or more, rather than smoked, which can take multiple days. Liquid smoke may be added to help achieve a smoky flavor.
Once the bacon has been cured and smoked (if desired), it must be sliced. Fresh pork bellies are shipped to processing companies in large containers called “combo bins”. Individual bellies undergo several steps before being converted into sliced bacon for the consumer. These steps include skinning using a Townsend skinner, trimming of ragged edges using Whizard knives, pumping (usually with a Townsend injector), thermal processing, chilling, pressing, slicing using an Anco slicer, and packaging.
If you want to smoke your own bacon at home, after rinsing off the cure, place the bacon on a rack and let it dry for 1 to 2 hours to form a pellicle – a sticky surface layer of proteins that forms on the surface of the meat. This helps the smoke cling to it, resulting in more flavorful bacon. Smoke the cured, air-dried bacon at approximately 200 F until it reaches an internal temperature of 150 F / 66 C – the minimum safe temperature for consumption of this product. The process should take between 1 and 2 hours. Slice and fry your bacon in a nonstick pan or cast-iron skillet and enjoy.
The Truth About Dog Meat And Bacon
While bacon is not made from dog meat, the question of whether it is ethical to consume either meat is a controversial one. Dogs are often considered to be beloved pets and companions, while pigs are seen as a source of food.
The consumption of dog meat is a cultural practice in some countries, particularly in Asia. However, it is important to note that the treatment of dogs in the dog meat trade is often inhumane and cruel. Many dogs are stolen from their homes or bred specifically for the purpose of being sold for meat. They are often kept in cramped and unsanitary conditions, and may be subjected to torture or abuse before being slaughtered.
Similarly, the treatment of pigs in the meat industry has been widely criticized for its cruelty and environmental impact. Pigs are often kept in crowded and unsanitary conditions, and may be subjected to painful procedures such as tail docking and castration without anesthesia. The production of pork also has a significant impact on deforestation, water pollution, and greenhouse gas emissions.
While it is ultimately up to individual beliefs and cultural practices whether or not to consume dog meat or pork products such as bacon, it is important to consider the ethical implications of these choices. It is possible to enjoy a delicious breakfast without contributing to animal cruelty or environmental destruction by choosing plant-based alternatives or purchasing meat from sources that prioritize animal welfare.
The Importance Of Knowing Where Your Food Comes From
Knowing where your food comes from is important for several reasons. First and foremost, it allows you to make informed decisions about the quality, freshness, and nutritional value of the food you are consuming. By understanding where your food was grown and produced, you can ensure that it meets your standards and preferences.
Additionally, knowing where your food comes from can help support local economies through your purchases. When you buy food that was grown or produced locally, you are supporting farmers and businesses in your community.
The USDA Foods program takes this mantra to heart and publishes state of origin reports with procurement information on all USDA Foods every year. This program procures more than 200 types of American-grown and produced food, including meat, poultry, fish, fruits, vegetables, flour, cereals, and dairy products. These foods are then distributed to organizations such as food banks, schools, and other feeding groups for use in meal service or distribution to households.
Understanding where your food comes from can also help you make environmentally-responsible choices. A recent study published in the Journal of Environmental Psychology found that a significant portion of children between ages 4 to 7 don’t know where their food comes from. This lack of knowledge can contribute to a normalization of environmentally-harmful diets.
In addition to these benefits, knowing where your food comes from can also help you avoid potential health risks. For example, pregnant women are advised to avoid certain foods and beverages that could potentially make them or their unborn child sick. By being aware of what foods to avoid during pregnancy, they can reduce their risk of illness or complications.
Conclusion: Enjoying Bacon Responsibly.
While bacon may not be made from dog meat, it is important to remember that consuming too much of any type of bacon can have negative health consequences. While some research suggests that bacon can have positive health outcomes, it is still high in calories and fat. It is recommended to enjoy bacon in moderation and to balance it with other healthy food choices. Additionally, it is important to choose bacon that is free from harmful additives such as nitrates and sodium nitrite. By enjoying bacon responsibly, you can still savor its delicious flavor without compromising your health.