FOODIES have been left ‘disgusted’ after only just realising how bacon is actually made.
So if you’re a lover of pork and often look forward to tucking into a bacon sarnie on a Saturday morning, then you’ll need to listen up.
Foodies have been left horrified after discovering how bacon is really made[/caption]
Whilst some were intrigued by the lengthy process, others vowed to never eat the salty meat ever again[/caption]
It comes after a YouTube video of the bacon making process has emerged[/caption]
Whilst many of us enjoy the salt-cured pork snack and have it in anything from sandwiches to pasta dishes, lots of us haven’t got a clue how it’s really made.
But now, a video has resurfaced showing exactly how pre-cooked bacon is produced in factories – and it’s been an eye-opener for those who didn’t realise what went into the process.
Whilst some people were fascinated by the lengthy production and craved bacon even more, others were open-mouthed by the ‘gross’ process.
The clip from How It’s Made, which was originally shown on the Discovery UK channel in 2018, has reappeared on YouTube, detailing some of the more grim aspects of processed meat making.
In the five minute video, viewers can get a close-up look at how bacon, which is processed through a meat-curing process and sometimes pre-cooked in factories, is mass-produced.
First things first, large pieces of pork belly are tossed into a big tumbler, which softens them so it’s easier to remove the skin.
They are then placed skin-side down on a conveyer belt, which takes them to a blade which slices the skin off.
In a very detailed clip, viewers can see the pig skin flop onto the conveyer belt, before being moved along to make pork rinds.
After this, the pork belly pieces are flipped by a machine, so inspectors can remove any excess skin.
Next is the curing process, which involves mixing salt and water until it’s fully dissolved, before adding liquid smoke and other flavourings.
Once the meat is back on the conveyor belt, the pork belly slices are injected with the curing solution with needles that repeatedly stab them.
Following this, a metal hanger called a comb is then attached to the edge of the meat so it can be hung on a rack.
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The stacks of hanging pork bellies are then transported to the “drench cabinet” so they can be showered with liquid smoke, which adds flavour and colour to the meat.
Once this is done, the meat is then ready to be transported to an oven, where it is cooked for five hours on low heat – allowing the flavours to permeate.
Then, when the bacon is cooked, it is moved to a blast freezer for a quick cool down, before going to another cooler for a few days, which makes it easier to slice.
The stacks of hanging pork bellies are then transported to the “drench cabinet” so they can be showered with liquid smoke[/caption]
The bacon is taken to the “sizing station”, where their sides get trimmed down[/caption]
But before this, the bacon is taken to the “sizing station”, where their sides get trimmed down, and the meat is also passed through a metal detector to make sure no pieces of the hanger have gotten stuck inside.
After being stacked in the freezer, when the time comes, the meat slabs are put into chutes, which sway back and forth over a blade to cut them into slices.
But the lengthy process doesn’t end there, as the bacon strips then fall neatly onto a conveyor belt so they are ready for the browning microwave, which cooks off the bacon and sees the fat fall into a trough.
Wow! This is a serious process!
YouTube user
After that, the bacon is checked by an inspector, who discards slices that aren’t up to the company’s standard.
Mechanic wheels are then used to roll the browned bacon slices onto parchment paper and finally, the bacon is stacked for packaging and ready to be distributed.
Foodies react
While many social media users were left fascinated by the process, others were horrified to see how their beloved weekend treat was made.
I’m never eating bacon again
YouTube user
One person commented: “When you’re disgusted by the skin removal and fascinated at the same time.”
Another added: “Not gonna lie, the first part looked a bit gross.”
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Research by LNER claims that a whopping four in five Brits experiment with unusual flavours, and almost a quarter have a ‘guilty pleasure’ when it comes to unconventional food combinations,
- Crisps and chocolate
- Cheese and chocolate
- Crisps in jam sandwich
- Chips and milkshake
- Cheese and bananas
- Apples with salt and pepper
- Avocado and chocolate
- Popcorn and hot sauce
- Tuna and marmite
- Gherkins and peanut butter
A third claimed: “I’m going vegan,” whilst another agreed: “I’m never eating bacon again.”
Not only this, but someone else chimed in: “God…That looks disgusting.”
However, one foodie was stunned and questioned: “Who knew making bacon was so advanced?”
Meanwhile, another food lover beamed: “Wow! This is a serious process! No wonder bacon is so expensive.”
