@foodbyjenn: Day 3 of the Homemade Bacon Series! A lot of you have been asking why we need both salt and sugar in the cure. Here’s the quick science: Salt draws moisture out of the meat while also pulling flavor in, and sugar balances the saltiness while helping with color and texture. Together, they work through osmosis: the process where water moves out of the meat while the cure’s flavor moves in. It’s a simple step, but it’s what turns plain pork into bacon magic. Who’s ready for Day 4? Put your other questions in the chat #HomemadeBacon #BaconSeries #Day3 #bacon #baconlover #foodtutorial #foodcontent

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Monday 21 July 2025 14:00:00 GMT