I tried my hand for the first time with a pork belly. I seasoned and slightly sugared/salted them. I smoked some and baked some then sliced it into bacon strips. The baked one was no longer the red color as it was when raw. The smoked was still fairly red but when I cooked it it turned white just like pork does.
The store bought bacon stays red when cooked .....why?
The store bought bacon stays red when cooked .....why?