Why does bacon shrink so much?

Table of Contents:

1. Why does bacon shrink so much?
2. Is it OK to wash bacon?
3. What does rinsing Bacon Do?
4. Can you make bacon less salty?
5. What can you do if bacon is too salty?
6. Can you cure bacon too long?
7. Is Bacon full of salt?

Why does bacon shrink so much?

Most bacon shrinks or shrivels when cooking due to a loss of moisture and rendering of fat during the cooking process. The amount of shrinkage varies from bacon to bacon, but a bacon that shrinks significantly during cooking is either very fatty or it was cured with high water content.

Is it OK to wash bacon?

It's not rocket science: if a portion of the thing you are cooking will melt, then it will get smaller. More fat = more shrinkage. Bacon injected with lots of water for curing will lose a lot of water when cooking due to evaporation. Rinsing your bacon with cold water just gives you wetter bacon.

What does rinsing Bacon Do?

Rinse Bacon in Water Before Cooking to Reduce Shrinkage by 50 Percent. ... At the end of the day, the best way to keep your bacon from shrinking when cooking is to cook it low and slow in the oven. Craftclarity tested the rinsing method before baking and frying, complete with some control bacon that wasn't rinsed at all.

Can you make bacon less salty?

Pour some freshly boiled water over the bacon till it is well-covered. Give it a stir and let it sit for 2 minutes. Drain the water off. Repeat this again, this time leaving the bacon in the water for a minute.

What can you do if bacon is too salty?

You can blanch it. This will help if the bacon is too salty or too smokey. If you are using it on a blt and don't want to blanch, you can add extra acidity to your tomatoes or lettuce, like vinegar or lemon juice. Salt and acidity are received on the same part of the palate, so one dulls the other.

Can you cure bacon too long?

Some bacon-making folks are of the mind that you can never cure a bacon slab for too long — and they're probably thinking of the dry curing method when saying that — but I've found with the wet cure there is such a thing. So stick to 7 days for your first time, then try to experiment with longer times if you dare.

Is Bacon full of salt?

Bacon is versatile and delicious, but it should be used as a flavoring agent because of its high sodium content. One ounce of bacon contains around 400 milligrams of sodium, a little less than 20 percent of your recommended daily allowance.