The smell of bacon frying will get any sleepyhead out of bed in the morning. But its crisp, smoky flavor turns any meal into one that's simply irresistible.
Bacon 3 Ways
Most sliced bacon in the United States comes from the pork belly. It's cured with salt, sugar, and sodium nitrate or nitrite (to preserve the pink color), then smoked. Uncured bacon, which is becoming more readily available, does not contain the added preservatives. Both types are available sliced thin or thick.
Slab bacon is simply bacon that has not been sliced, so you can cut it into cubes or thicker slices. It still has the rind, which is very tough and must be removed before using. Try roasting thick slices of slab bacon in the oven, or dice it small to season braised greens or to use as a soup garnish. Double-smoked slab bacon will give you more smoky flavor.
Canadian bacon, cut from the eye of the pork loin, is tender, lean, and more similar to ham than bacon.
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