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Table of Contents
- 1 What is the best extra thick cut bacon to buy?
- 2 Best Extra Thick Cut Bacon Reviews
- 3 Buy Extra Thick Cut Bacon Online
- 3.1 Hormel Black Label Fully Cooked Bacon (72 Slices)
- 3.2 Hormel Black Label Fully Cooked Bacon (72 Slices)
- 3.3 Nudges Chicken Bacon Sizzlers Dog Treats, 16 oz
- 3.4 Burgers' Smokehouse Smoked Bacon Steaks (Applewood Smoked (8pkgs))
- 3.5 Canine Carry-Outs Bacon Flavor Dog Treats, 50-Ounce
- 3.6 Jack Links Thick Cut Hickory Bacon Jerky (2.85oz)
- 3.7 Hormel Black Label Fully Cooked Bacon ,72 Slices (2 Pack)
- 3.8 Boar's Head Thick Cut Fully Cooked Bacon - pack of 4
- 3.9 Oberto Specialty Meats Butcher's Cut Bacon Jerky, 2.5 Ounce (Pack of 4)
- 3.10 Jack Link’s Bacon Jerky, Hickory Smoked, 2.5 oz. Bag – Flavorful Ready to Eat Meat Snack with 11g of Protein, Made with 100% Thick Cut, Real Bacon – Trans Fat Free
- 4 More Info
What is the best extra thick cut bacon to buy?
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Best Extra Thick Cut Bacon Reviews
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Bacon, particularly in pigs, is the greasy tissue positioned between the skin and muscles. The main distinction is made between back fat (also known as fatty bacon) made of 100 % pure fat tissue and belly fat (also known as streaky bacon) made of pork abdomen marbled with muscle meat.
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In the US and Europe, bacon is usually used as a condiment or topping on other foods, frequently in the shape of bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the US, sliced smoked back bacon is used less frequently than the streaky variety, but can occasionally be found on pizza, salads, and omelets.
Nutrients: Contrary to what has been spread, bacon is a good source of dietary nutrients, including protein, vitamin A, B vitamins, calcium, magnesium, phosphorus, potassium, selenium, and choline. 100 grams of bacon corresponds to 89% of daily selenium recommendations.
Back fat is offered raw and unsmoked as uncured bacon and, like belly bacon, also cured, smoked, dried and cooked. Bacon is cured and smoked with portions of underlying meat.
Traditionally, the bacon is dried, and after a fixed period of time, salt is added to the bacon, often in a mixture with sugar and spices. The bacon is then left to simmer for two weeks to remove moisture. Bacon must be dried in a cool, dry, well-ventilated environment for up to 9 months. Smoke the bacon if necessary or desired.
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Last update 2021-03-25. Price and product availability may change.