Why Is Australian Bacon So Bad? An In-Depth Look at the Differences from American and British Bacon

Bacon is one of the most beloved breakfast foods around the world. However, not all bacon is created equal. If you’ve ever tried Australian bacon, you probably noticed it has a very different taste and texture compared to American or British bacon. So what makes Australian bacon so bad?

The Curing Process Makes Australian Bacon Dry and Tough

The biggest difference between Australian bacon and other types comes down to the curing process. Bacon is cured, meaning it is treated with salt, spices, and other ingredients to preserve it and add flavor.

In the United States and United Kingdom most bacon is wet cured by being immersed in a brine solution. This allows the meat to absorb moisture, keeping it tender when cooked. American bacon in particular has a smooth meaty texture.

Australian bacon undergoes a dry curing process. The meat is rubbed with a dry mixture of salt, sugar, and preservatives. This draws moisture out of the meat, giving Australian bacon a dry, leathery texture, even when raw. When cooked, it can become tough and chewy.

The dry curing process is cheaper and faster for commercial bacon producers in Australia. But it comes at a cost to flavor and texture.

The Cut of Meat Makes a Difference

Another factor is the cut of pork used to make Australian bacon. In the US and UK, bacon most often comes from the pork belly. This area has streaks of fat running through it that keep the bacon juicy as it cooks.

Australian bacon usually comes from the loin or back cuts like pork collar or shoulder. These are very lean cuts with little fat marbling. So Australian bacon can end up dry and tough, with a ham-like texture.

Australian Bacon Has Minimal Meaty Flavor

With dry curing and lean cuts of meat, Australian bacon lacks the rich, meaty flavor that American bacon is prized for. The curing process itself also seems to impart less taste.

Without a smoky, salty, savory flavor, Australian bacon tastes quite plain. Some say it has a metallic tang. It lacks the robust bacon flavor expected by many consumers from other countries.

Health Concerns About Nitrates in Australian Bacon

While not directly affecting taste, there are concerns about the safety of some Australian bacon because of the use of nitrates in curing. Nitrates help preserve the color and extend shelf life but can form cancer-causing compounds when cooked at high heat.

Many major Australian bacon producers have phased out nitrates due to these health concerns. But smaller brands still use them, so it’s wise to check labels and avoid nitrate-treated bacon.

How to Cook Australian Bacon

If you do find yourself having to cook with Australian bacon, there are some tricks to improve its flavor and texture:

• Opt for thick-cut bacon to prevent overcooking. Thin slices become extra crispy and dry.

• Fry Australian bacon at medium to medium-low heat and cook it slowly. High heat makes it tough.

• Add extra oil or butter to the pan to keep it from drying out.

• Flavor it with spices, herbs, maple syrup, or other glazes.

• Use it in cooked dishes like pasta carbonara or potato salad rather than eating it on its own.

Why Finding Good Bacon is Hard in Australia

With all these issues, you may wonder why better quality bacon isn’t more readily available in Australia. There are a few reasons:

• Dry curing is traditional and well-established as the standard commercial curing method. Changing processes requires significant investment.

• Pork belly is valued for making fresh sausages. It’s not diverted as much for bacon production.

• Higher quality artisanal bacon is made by some independent butchers and farms. But it costs more and has limited availability.

• Importing and distributing American or British bacon varieties at scale across such a large country poses challenges.

• Many Australians have grown accustomed to their national bacon style and may not demand an alternative.

Outlook for the Future

While Australian bacon may never live up to American or British flavors and textures, there are some hopeful signs it may improve over time:

• Some larger bacon producers are exploring alternative curing methods and cuts of meat.

• Artisanal bacon makers are raising the profile and availability of quality small-batch bacon.

• New distribution models may make imported bacon more accessible.

• Bacon-loving Australian consumers, especially younger ones, are increasingly exposed to superior bacon when traveling abroad. This raises their standards and expectations.

• Trends like low carb diets are prompting demand for bacon overall, pushing innovation.

So while Australian bacon may still taste terrible today, the downward trend in quality seems likely to reverse in the coming years. With some optimism, Aussies could soon wake up to tastier breakfasts in the future!