Bacon is a beloved breakfast staple that has been enjoyed for centuries. Whether you prefer it crispy or chewy, bacon is a versatile ingredient that can be used in a variety of dishes.
But have you ever wondered how many slices of bacon are in a kilogram? The answer may surprise you.
In this article, we will explore the different types of bacon and their slice counts, as well as some tips for buying and cooking bacon.
So grab a cup of coffee and let’s dive into the world of bacon!
How Many Slices Of Bacon In A KG?
The number of slices of bacon in a kilogram can vary depending on the type of bacon you are buying. Let’s take a look at some common types of bacon and their average slice counts:
– Middle Rasher Bacon: This type of bacon includes both the loin muscle and pork belly in one slice. On average, you can expect to get around 12-14 slices per kilogram.
– KR Bacon: Made from 25% Australian ingredients, this bacon typically has around 10 slices per kilogram.
– Regular Cut Bacon: This is the most common type of bacon found in grocery stores. It has a thickness of about 0.062 inches and may range between 16-20 slices to make up a pound (which is roughly 0.45 kilograms). So, you can expect to get around 36-45 slices per kilogram.
It’s important to note that the number of slices can vary depending on the weight and moisture content of the bacon. So, these numbers are just an estimate.
Different Types Of Bacon And Their Slice Counts
When it comes to bacon, there are many different types available in the market, and each type can have a different slice count. Here are some common types of bacon and their average slice counts:
– American Bacon: This type of bacon is cut from the pork belly and is also known as streaky bacon or side bacon. It typically has around 14-18 slices per pound, which means you can expect to get around 32-40 slices per kilogram.
– Canadian Bacon: This type of bacon is made from pork loin and is much leaner than American bacon. It is usually sold pre-sliced and has a thicker cut than American bacon. You can expect to get around 18-22 slices per pound, which means you can expect to get around 40-50 slices per kilogram.
– Back Bacon: This type of bacon is made from pork loin and is similar to Canadian bacon, but it includes a small amount of pork belly. It typically has around 14-16 slices per pound, which means you can expect to get around 32-36 slices per kilogram.
– Pancetta: This Italian-style bacon is made from pork belly and is cured with salt and spices but not smoked. It has a thinner cut than American bacon and typically has around 30-40 slices per pound, which means you can expect to get around 70-90 slices per kilogram.
It’s important to note that the slice count can vary depending on the thickness of the cut and the weight of the bacon. So, these numbers are just an estimate. When buying bacon, it’s always a good idea to check the label for the weight and slice count to ensure you are getting the right amount for your needs.
American Vs British Bacon: What’s The Difference?
When it comes to bacon, there are two main types that people often compare: American bacon and British bacon. The main difference between the two is the cut of meat used. American bacon is made from pork belly, which is a fatty cut of meat. On the other hand, British bacon is made from the loin, which is a leaner cut. This difference in meat results in a different texture and taste for each type of bacon.
American bacon is typically served in crispy strips with streaks of fat running through it. In contrast, British bacon, also known as rashers, is chewier and thicker, served in round slices. It’s closer to a slice of grilled deli meat than what an American would traditionally call “bacon.” This difference in texture and taste has to do with the cut of meat used. Pork belly has a higher fat content than the loin, resulting in a fattier and crispier finished product.
Another difference between American and British bacon is the smoking process. While American bacon is often smoked for added flavor, British bacon is often left unsmoked, or “green.” However, both styles of bacon are cured, which is what gives them their signature flavor.
It’s worth noting that in the United States, back bacon (British-style bacon) cannot legally be called “bacon” due to labeling policies set by the U.S. Department of Agriculture. This means that British expats may have trouble finding their beloved back bacon in the United States.
Tips For Buying Bacon By Weight Or Slice
When it comes to buying bacon by weight or slice, there are a few things to keep in mind to ensure you get the best quality bacon for your money. Here are some tips:
1. Check the storage: When buying fresh bacon, make sure it is kept in a properly-refrigerated area. For frozen bacon, ensure that it is fully frozen. This will help prevent spoilage and ensure the bacon stays fresh.
2. Look for printed dates: While the USDA doesn’t require bacon producers to date their products, many manufacturers choose to include a sell-by or use-by date. If you do see one of these dates on a bacon package, use them as guides. Avoid purchasing bacon after its sell-by date and eat the bacon within seven days after this date. Never eat bacon after its use-by date.
3. Inspect the packaging: Carefully inspect the packaging to check for any holes or other indications of tampering. This will help ensure that the bacon has not been contaminated.
4. Check for signs of spoilage: No matter what type of bacon you’re purchasing, it should appear pink in color. If the meat looks gray, green, moldy, or otherwise discolored, pass on buying it. If it looks alright, pick up the package and smell it. No smell or a smoky scent is a good sign, while sour or otherwise funky odors likely indicate the meat has spoiled.
5. Consider the thickness: The number of slices of bacon per pound depends largely on the thickness of each cut. So, when choosing between packs of bacon at the store, know that the slices per pound will vary between brands and individual packages. Rest assured that though the number of slices in each pound of bacon varies, you are not getting any less bacon for your buck.
6. Know your options: Bacon comes in different types and grades, including regular or lower-sodium and -fat varieties (in both pork and turkey) and flavored (peppered bacon, maple and applewood, for instance.) Two major types of sliced bacon are sold in foodservice: slab bacon and shingled bacon.
By following these tips, you can ensure that you get the best quality bacon for your money, whether you are buying it by weight or slice.
How To Cook Bacon To Perfection
Cooking bacon to perfection can be a bit tricky, but with the right technique, you can achieve crispy, delicious bacon every time. Here are some methods to try:
1. Oven-Baked Bacon: This method is great for cooking large batches of bacon at once. Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay the bacon slices on the sheet, making sure not to overlap them. Bake for 10-20 minutes or until the bacon is as crispy as you like it. Remove from the oven and transfer the bacon to a paper towel-lined plate.
2. Stovetop Skillet: This method is perfect for cooking just a few slices of bacon. Start by bringing the bacon to room temperature. Lay the strips in a cold skillet and raise the heat to medium. Cook, turning occasionally, until the bacon reaches your desired crispiness (usually around 5-10 minutes). Drain on paper towels before serving.
3. Broiling: Broiling is another option for cooking bacon, but it requires close attention to prevent burning. Preheat your broiler and place a rack on top of a baking sheet lined with foil. Lay the bacon slices on the rack and broil for 2-4 minutes per side or until crispy.
No matter which method you choose, it’s important to keep an eye on your bacon while it’s cooking to prevent burning. And don’t forget to drain off excess grease before serving!
