Description
A low‑temperature curing and smoking process that reduces moisture, imparts smoky phenolics, and stabilizes myoglobin to produce a pink, flavorful bacon.
Technical
During curing, 2–3 % salt and 1–2 % sugar (or 0.02 % sodium nitrite) lower water activity below 0.85, inhibiting bacterial growth. Smoking at 20–30 °C deposits guaiacol and syringol, providing antioxidant activity and characteristic smoky aroma. Subsequent drying at 10–15 °C for 24–48 h reduces moisture to 30–35 % and promotes low‑temperature Maillard browning, yielding a firm yet tender texture. Nitrite reacts with myoglobin to form nitrosylmyoglobin, giving the characteristic pink hue and color stability during storage.
Science
Primary Reaction
Nitrite + myoglobin → nitrosylmyoglobin (color stabilization) + Maillard browning + phenolic deposition
Sensory Profile
Aroma ()