The Process of Making Smoked Pork (Inside the Factory) How BACON Is Made in Factories

Описание: #factoryprocesses #HowItsMade #insidethefactory
This video reveals the complete journey of bacon production - from farm to breakfast plate - while addressing the controversial sodium nitrate question. The process begins at 63,000+ US farms where pigs are raised on carefully crafted diets to develop that perfect meat-to-fat ratio. At processing facilities, high-temperature flame treatment removes hair and initiates the smoky flavor profile. Butchers separate belly and side cuts for their ideal lean-to-fat balance, then machines remove skin in under 2 seconds (later becoming pork rinds). Salt treatment through osmosis creates the dry surface needed for perfect crisping. The curing stage uses salt, sugar, and regulated sodium nitrate - which prevents deadly botulism bacteria while creating bacon's signature pink color. Modern injection technology delivers cure deep into meat fibers via hundreds of tiny needles. The 72-hour smokehouse process infuses flavor without cooking. Finally, precision slicers process 1,000 slabs per hour before vacuum-sealed packaging preserves freshness for your kitchen.
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⏳ Key Moments in the Video:
00:00 - Introduction: The 72-hour smoke bath mystery and sodium nitrate controversy
01:03 - Bacon's cultural significance: From home-curing tradition to modern convenience
02:04 - Farm sourcing: 63,000+ US farms with strict hygiene standards and monitored pig diets
03:47 - Processing begins: Flame treatment, butchering, and selecting belly/side cuts for perfect fat ratio
05:01 - Skin removal: Machine strips skin in 2 seconds, excess becomes pork rinds
06:39 - Salt treatment: Osmosis draws moisture for crispy texture, extends shelf life 3 months
08:04 - Curing science: Salt, sugar, sodium nitrate - why nitrate prevents deadly botulism despite health concerns
10:03 - Modern injection: Needles deliver cure deep into meat, brown sugar adds sweet balance
11:27 - Smokehouse: 72 hours of controlled smoke infusion at precise temperatures
13:57 - Slicing & packaging: 1,000 slabs/hour precision cutting, vacuum-sealed for freshness

#BaconProcess #HowItsMade #FoodFactory #SmokedPork #MeatProcessing