328 Chapter 18
Modern Wiltshire Cured Bacon
Bacon is still produced using a Wiltshire -
style process, albeit adapted for modern pro-
duction. Thus, manual injection of brine
using a single needle has given way to mul-
tineedle injection, which is less labour inten-
sive and achieves a better brine distribution.
Although some whole sides are still cured, it
is more common to use boneless loin pieces
or bellies, which can be processed more
rapidly (Fig. 18.2 ). The period of maturation,
2 to 4 days, is considerably shorter. As
before, careful handling of the live brine is
necessary to ensure stability.was continually reused and consequently
developed a unique microfl ora of salt - toler-
ant bacteria, typically > 10 6 /ml, which played
an important role in converting nitrate to
nitrite. Typically deep red in color, the brine
also contained proteins in suspension. This
so - called “ live brine ” was also believed to
contribute to the characteristic fl avor. The
brine could be used almost indefi nitely. To
do so required regular checks on the compo-
sition, its temperature, and pH. Salt, nitrate,
and nitrite were replenished when necessary.
It was necessary to keep the brine chilled,
2 – 5 ° C, and the pH within strict limits. An
unstable brine was associated with a high pH.
Aeration helped maintain stability if the brine
was unused for several days.
Maturation
Following immersion, the sides were
removed, stacked, and allowed to mature for
10 to 14 days before further processing. The
maturation period was believed to be impor-
tant for fl avor development and to improve
sliceability.
Figure 18.1. Traditional Wiltshire curing as practiced 50 years ago involved the manual injection of a brine
into pork sides, followed by immersion in a “ live brine ” and maturation for about 10 days. The process was
slow and labor intensive.
Figure 18.2. Whole sides were cured in traditional
Wiltshire curing, but most modern bacon derives
from the loin and belly, which produce back bacon
and streaky bacon, respectively. Often the shoulders
are used for sausages and the hindlimb for ham.