Dry cured bacon is bacon that has been cured using salt, seasoning and time, rather than being pumped full of water or soaked in a wet brine.

It is the traditional way of making bacon, and it usually gives you a firmer texture, stronger flavour, less water in the pan, and less shrinkage when cooked.

If you have ever cooked cheap bacon and watched half the pack turn into white liquid in the frying pan, that is usually the difference. Dry cured bacon behaves more like proper bacon should.

What Does Dry Cured Bacon Mean?

Dry cured bacon means the pork has been cured by applying a dry cure mix directly to the meat.

This cure usually includes salt, and may also include sugar, spices or other seasonings depending on the recipe. The bacon is then left to cure over time, allowing the salt to work into the meat and draw out moisture.

The result is bacon with a more concentrated flavour and a firmer texture.

What Is Curing?

Curing is the process of preserving meat using salt.

Before fridges and freezers, curing was one of the main ways people kept pork edible for longer. These days, we do not rely on curing in quite the same way for storage, but the process is still used because it gives bacon its flavour, texture and character.

In simple terms, pork becomes bacon because it has been cured.

How Is Dry Cured Bacon Made?

Dry cured bacon is made by rubbing pork with a dry cure mixture, then leaving it to cure for a period of time.

During that time, the salt draws moisture from the meat and helps develop the bacon’s flavour and texture. Because the bacon loses moisture rather than gaining added water, it becomes denser and more flavourful.

That is why good dry cured bacon tends to cook more cleanly in the pan. It usually shrinks less, releases less liquid, and crisps better than bacon with a higher water content.

Is Dry Cured Bacon Better?

For flavour and cooking quality, yes, we think dry cured bacon is better.

Dry cured bacon usually has:

• better flavour
• a firmer texture
• less added water
• less shrinkage when cooking
• less white liquid in the pan
• better crisping, especially with streaky bacon

It will usually cost more than mass-produced wet cured bacon, because it takes more time to make and the meat loses moisture during curing. But that is also the point. You are paying for bacon, not extra water.

What Is Wet Cured Bacon?

Wet cured bacon is cured using a liquid brine.

This can mean soaking the pork in a brine solution, or, more commonly with modern commercial bacon, injecting the brine directly into the meat.

Wet curing is much quicker than traditional dry curing. It can be done in a shorter time frame and often produces a cheaper product.

The downside is that wet cured bacon usually has a higher water content, which can mean more liquid in the pan, more shrinkage, and a milder flavour.

Dry Cured Bacon vs Wet Cured Bacon

The main difference between dry cured bacon and wet cured bacon is how the pork is cured.

That does not mean all wet cured bacon is bad. It has its place, especially if price is the main factor. But if you want better flavour and less water in the pan, dry cured bacon is usually the better choice.

Why Does Some Bacon Release White Liquid?

That white liquid you sometimes see in the pan is usually moisture and proteins coming out of the bacon as it cooks.

Bacon with a higher water content is more likely to release liquid. This can make it harder to fry properly, because the bacon starts steaming in the pan instead of crisping.

Dry cured bacon usually releases less liquid because it has not had extra water added during curing.

Does Dry Cured Bacon Shrink Less?

Yes, dry cured bacon will usually shrink less than wet cured bacon.

All bacon shrinks a little when cooked, because fat renders and moisture is lost. But bacon with more added water tends to shrink more because that water cooks out in the pan.

With dry cured bacon, you are starting with a denser product, so it usually holds its shape better.

Does Dry Cured Bacon Taste Different?

Yes, dry cured bacon usually has a deeper, more savoury bacon flavour.

Because there is less water in the product, the flavour is more concentrated. The texture is usually firmer too, which makes it feel more like traditional butcher’s bacon.

Is Dry Cured Bacon Good for Crispy Bacon?

Yes, dry cured bacon is great for crispy bacon, especially dry cured streaky bacon.

Because it releases less liquid, it fries more cleanly and crisps more easily. For the crispiest results, cook streaky bacon slowly enough to let the fat render, then increase the heat slightly at the end if needed.

For more advice, read our guide on how to cook streaky bacon.

How to Cook Dry Cured Bacon

Dry cured bacon can be cooked in a pan, under the grill or in the oven.

The pan is the classic choice. Use a medium heat and give the bacon time to cook properly. Because dry cured bacon contains less water, it should fry rather than stew in its own liquid.

You can also cook bacon in the oven if you are making a larger batch, or grill it if you prefer a slightly leaner finish.

For more help, have a look at our guides on how to cook bacon, how to cook bacon in a pan, how to cook bacon in the oven and how to grill bacon.

Dry Cured Back Bacon vs Dry Cured Streaky Bacon

Dry cured back bacon and dry cured streaky bacon come from different parts of the pig.

Back bacon comes from the loin, so it is usually leaner and is the classic choice for a bacon sandwich or full English breakfast.

Streaky bacon comes from the belly, so it has more fat running through it. That makes it brilliant for crispy bacon, burgers, pancakes, pigs in blankets and toppings.

For a fuller comparison, read our guide to streaky bacon vs back bacon.

Final Thoughts

Dry cured bacon is bacon made the traditional way, using a dry cure mix and time instead of added water.

It usually has better flavour, a firmer texture, less shrinkage and less liquid in the pan. Wet cured bacon is often cheaper and quicker to produce, but if you want bacon that cooks properly and tastes like proper bacon, dry cured is hard to beat.

FAQs

What is dry cured bacon?

Dry cured bacon is bacon made by rubbing pork with a dry cure mixture, usually including salt, then leaving it to cure over time. It is the traditional way of making bacon.

Is dry cured bacon better than wet cured bacon?

Dry cured bacon usually has better flavour, a firmer texture, less added water and less shrinkage when cooked. Wet cured bacon is often cheaper and quicker to produce.

Does dry cured bacon have water added?

Dry cured bacon is not made by injecting water or soaking the meat in a wet brine. That is why it usually releases less liquid in the pan.

Why does dry cured bacon cost more?

Dry cured bacon takes longer to make and the meat loses moisture during curing. This means it usually costs more than mass-produced wet cured bacon.

Does dry cured bacon shrink less?

Yes, dry cured bacon will usually shrink less than wet cured bacon because it has a lower water content.

What is the difference between dry cured and wet cured bacon?

Dry cured bacon is cured with a dry cure mix. Wet cured bacon is cured with a liquid brine, either by soaking or injection. Wet cured bacon usually has more water and can shrink more when cooked.

How do you cook dry cured bacon?

Dry cured bacon can be fried, grilled or cooked in the oven. A medium heat works well because it gives the fat time to render and helps the bacon cook evenly.