What To Know
- Whether you’re craving crispy bacon bits for salads, savory lardons for soups, or perfectly cut cubes for pasta, selecting the best bacon for cutting is crucial for achieving the desired texture and flavor.
- This slab bacon is exceptionally thick and has a high fat content, resulting in a crispy exterior and a juicy interior.
- It has a slightly milder taste than cured bacon and is ideal for those who prefer a more natural flavor profile.
Bacon, a culinary staple loved by many, is a versatile ingredient that elevates countless dishes. Whether you’re craving crispy bacon bits for salads, savory lardons for soups, or perfectly cut cubes for pasta, selecting the best bacon for cutting is crucial for achieving the desired texture and flavor.
Factors to Consider
When choosing the best bacon for cutting, several key factors come into play:
- Cut: Bacon comes in various cuts, including slab, sliced, and diced. Slab bacon, the un-sliced form, provides the most control over thickness and size.
- Thickness: The thickness of the bacon will affect the cooking time and crispiness. Thinner bacon cooks faster but may be more prone to burning.
- Fat Content: Bacon with a higher fat content will be more flavorful but also more difficult to cut.
- Curing Method: Dry-cured bacon has a more intense flavor than wet-cured bacon, which is typically milder.
- Smoking: Smoked bacon adds an extra layer of flavor and complexity.
Top Picks for Cutting
Based on our extensive testing and culinary experience, we’ve compiled a list of the best bacon for cutting:
- Hormel Black Label Bacon: This slab bacon is thick, meaty, and has a perfect balance of fat and lean. Its dry-cured process imparts a rich, smoky flavor.
- Nueske’s Applewood Smoked Bacon: This sliced bacon is made from premium pork belly and smoked over applewood chips. It has a delicate sweetness and a crispy texture that holds its shape well when cut.
- Wright Brand Thick Cut Bacon: This slab bacon is exceptionally thick and has a high fat content, resulting in a crispy exterior and a juicy interior. It’s perfect for cutting into large cubes for hearty dishes.
- Oscar Mayer Thick Cut Center Cut Bacon: This sliced bacon is center-cut, meaning it comes from the meatier part of the belly. It has a good balance of fat and lean, making it versatile for various cutting applications.
- Applegate Farms Organic Uncured Bacon: This organic, uncured slab bacon is a healthier option that still delivers on flavor. It has a slightly milder taste than cured bacon and is ideal for those who prefer a more natural flavor profile.
Cutting Techniques
Once you’ve selected the best bacon for cutting, it’s time to master the techniques:
- Use a sharp knife: A dull knife will tear the bacon instead of cutting it cleanly.
- Cut against the grain: Cutting against the direction of the muscle fibers will result in more tender bacon.
- Chill the bacon: Chilling the bacon before cutting will make it easier to handle and cut into precise shapes.
- Use a cutting board with a non-slip surface: This will prevent the bacon from sliding around while you’re cutting.
Storage and Handling
Proper storage and handling are essential for maintaining the quality of your bacon:
- Refrigerate: Store bacon in the refrigerator at a temperature between 32-40°F (0-4°C).
- Freeze: Bacon can be frozen for up to 6 months. Thaw it in the refrigerator before using.
- Wrap tightly: Wrap bacon tightly in plastic wrap or aluminum foil to prevent freezer burn.
Culinary Applications
The best bacon for cutting lends itself to a wide range of culinary applications:
- Salads: Crispy bacon bits add crunch and flavor to salads.
- Soups: Lardons enhance the richness and depth of soups and stews.
- Pasta: Bacon cubes add a savory touch to pasta dishes.
- Eggs: Bacon is a classic companion to eggs, whether it’s crispy strips or diced cubes.
- Pizza: Bacon is a popular topping for pizza, adding both flavor and texture.
The Verdict: A Cut Above the Rest
Choosing the best bacon for cutting requires careful consideration of factors such as cut, thickness, fat content, curing method, and smoking. By understanding these factors and mastering the cutting techniques, you can elevate your culinary creations with perfectly sliced, diced, or cubed bacon that adds flavor and texture to every dish.
Frequently Asked Questions
Q: What is the best way to cut bacon into small pieces?
A: Chill the bacon and cut against the grain using a sharp knife.
Q: How do I prevent bacon from sticking to the pan when cutting it?
A: Use a non-stick pan or spray the pan with cooking spray.
Q: Can I cut bacon with a food processor?
A: Yes, but it’s important to cut the bacon into small pieces first to avoid damaging the food processor.
Q: What is the best way to store cut bacon?
A: Wrap the cut bacon tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
Q: How long can I freeze cut bacon?
A: Cut bacon can be frozen for up to 2 months. Thaw it in the refrigerator before using.
