What's Dry Cured Bacon?

Dry curing is when the fresh pork is rubbed with salt, seasonings, nitrates, and in some cases, sugar. The meat is then left to cure for a week or two. Since this method relies solely on dry ingredients, there is no need to add any liquid to the process. After being cured, the bacon is rinsed off.

What is the difference between dry cured and uncured bacon?

Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. Uncured bacon is still cured, only with nitrites contained in celery.

What is dry cured bacon used for?

It can be used any way you would use store-bought bacon: in salads and sandwiches, alongside eggs, or in any recipe that benefits from a subtle, salty pork flavor. Make the brine. In a small bowl, stir together the salt and sugar until well mixed.