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Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly.
- What Is Back Bacon?
- Back Bacon vs Streaky Bacon
- Why You’Ll Love It
- Ingredients Notes
- Step by Step Cooking Directions
- Pro Tip to Prevent Curling
- Air Fryer Cooking Directions
- Storing and Reheating
- Make Your Own Back Bacon
- What Is Peameal Bacon?
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American bacon is cut from the pork belly, while back bacon is cut from a section of the pork loin, typically from the center of the cut. It is then seasoned, cured, and smoked to produce its signature flavor and texture. Some say that English back bacon is like a cross between leaner Canadian bacon and regular bacon. Back bacon is more commonly en...
English Bacon shares similarities to the traditional sliced bacon sold in the United States, but it’s different in several important ways. British back bacon is cured, smoked and sliced, much like American bacon. However, it’s a different cut that includes mostly the loin and a bit of the pork belly, too. When cooked, the slices may curl up in a sh...
Back bacon is leaner than traditional bacon, with a smoky, savory flavor you’ll love. It’s versatile and can be used in a variety of recipes (see list below). You can enjoy it for breakfast with eggs and potatoes, at lunchtime on a sandwich, or for dinner in soups, pastas, casseroles and more.
Here’s what you’ll need to prepare this easy recipe for cooking British bacon: Sliced back bacon– For the best flavor, look for lean slices with bit of fat around the edges. The bacon above came pre-trimmed, but you may need to trim some of the fat to suit your tastes. Freshly ground black pepper(optional)- You don’t need to add anything to the bac...
STEP ONE:Trim any excess fat if needed. Pat the bacon slices dry with paper towels. STEP TWO:Heat the skillet over medium-low heat and add 3 or 4 of the bacon strips. STEP THREE:Cook for 3 to 4 minutes and check the underside with a heatproof spatula. When the strips are browned on the bottom, flip over and continue cooking. STEP FOUR: When each ba...
Some people like the curly strips, but if you want your tips to be flatter you can make little cuts along the thin layer of fat around the edge of the bacon. You can see from this photo how cutting little notches in the bacon strip allowed it to cook flatter:
Set the temperature on the air fryer to 400 degrees F (200 degrees C). (We like to preheat the fryer before cooking.) Arrange the bacon slices in a single layer in the air fryer basket. The exact amount of time it will take your bacon to cook depends a bit on how hot your air fryer cooks and how thick the slices are, but the cooking time should be ...
Cooked bacon can be stored, tightly wrapped, in the refrigerator for up to 3 days. To reheat, arrange slices in a frying pan over medium heat and cook for about 3 minutes per side, until bacon is hot and heated through.
Would you like to learn how to make homemade British bacon? You can create your own dry cured back bacon with boneless pork loin and seasonings. The curing process takes about a week, which you can read more about at the British food blog Keef Cooks.
While it’s not quite the same thing as proper back bacon, peameal bacon could be considered a cousin. Peameal bacon is a popular breakfast food in Canada and some parts of the US. It is traditionally made from lean, boneless pork loin which is rolled in finely ground yellow cornmeal. Peameal bacon is typically leaner and less salty than traditional...
Learn how to buy, cook and use back bacon, a different cut of pork loin that is popular in the U.K. and other countries. Find out the differences between back bacon and American bacon, how to prevent curling, and where to buy it online.
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Back Bacon - Yahoo Recipe Search
YummlyBack (canadian) Bacon – Wet Cure Method With Pork Loin, Water, Water, Brown Sugar, Kosher Salt, Pink Salt, Water, Brown Sugar, Kosher Salt, Pink SaltYummlyBack-bacon Quick Grilled Pizza With All-purpose Flour, Warm Water, Active Yeast, Granulated Sugar, Salt, Back Bacon, Smoked Gouda Cheese, Cilantro, Aioli, Bacon Grease, Sea Salt, Ground Black Pepper, Olive OilYummlyBack Bacon And Egg Bake With Eggs, Bread, Peppers, Back Bacon, Cheese, Green OnionsYummlyBacon, Toast, Egg And Cheese Muffins For Back To School! With Whole Wheat Bread, Eggs, Skim Milk, Shredded Cheddar Cheese, Crumbled Bacon, PepperYummlyPoached Eggs With Back Bacon And Spinach With Extra-virgin Olive Oil, Back Bacon, Shallot, Baby Spinach Leaves, Ground Black Pepper, Salt, White Wine Vinegar, Large EggsYummlyBack Bacon, Chinese Cabbage, And Potato (eggless) Brunch Skillets With Back Bacon, Onion, New Potatoes, Chinese CabbageYummlyLoved this and was extra special by adding spinach underneath the egg and a little grated cheese on top yumm!YummlyBacon Wrapped Asparagus With Asparagus, Bacon, Pecorino, Lemon, Olive Oil, Salt, Black PepperYummlyBacon Mozzarella Pastries With Rashers, Puff Pastry, Grated Mozzarella, EggsOct 6, 2022 · You can make homemade Back Bacon in your kitchen – it’s not hard! It takes a 5-day cure – which I’ll walk you through – and then some time on the smoker. But the results are so worth it! It’s meaty, tender, juicy, smoky, porky, and oh-so-crazy-good! A breakfast sandwich loaded with back bacon.
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Apr 18, 2024 · Learn about back bacon, a lean and versatile cut of bacon that comes from the loin of the pig. Find out how it differs from American bacon, where to find it, and how to cook it.
Back bacon is not just about the cut of the meat, its also about the genetic lineage of the pig and when it comes to making back bacon, the most blue-blooded of all bacon lineages come from England, with its centuries old history and breeding lines of pig.
Mar 2, 2022 · Learn the difference between American, Canadian, and British bacon, and how to make your own back bacon (Canadian bacon) with a simple recipe. You'll need pork loin, maple syrup, pickling salt, and other spices to cure and smoke this delicious bacon.
Jul 23, 2023 · Back bacon, also known as Canadian bacon in North America, is derived from the back or loin of the pig. It consists of lean meat interspersed with streaks of fat, creating a harmonious balance of texture and flavor.
