date:Mar 06, 2019
sugar and some cure (which includes sodium nitrite and sodium ascorbate), explained Milkowski, who is also a meat science professor at the University of Wisconsin. The curing solution imparts flavor and is left to marinate in the pork for a few hours to several days before it is hung in a smokehouse, where smoke is introduced while the bacon is heated. The warmer the bacon gets, the faster the flavors start to develop.
The smoking process can take two to four hours or up to 24 hours; it depends