What person doesn’t like bacon? This recipe for pre-cooked bacon is perfect for those of us who love how it makes food taste better but don’t like how it makes the house smell when you fry it.
In a Southern kitchen, bacon makes almost everything taste better. It adds crunch and a salty, savory punch to quiches, salads, soups, and more. A lot of us are used to buying bacon that’s already cooked at Costco or the store, but there’s a smart way to make our own at home for much less money!
Making pre-cooked bacon is SO simple, and it’s a smart way to spice up and add crunch to almost anything. Once you have it on hand you will be adding these “flavor bombs” to everything in your kitchen!.
4. Cook until done! The cook time will depend on how thick your bacon is cut. Watch it closely and take it out of the oven when the bacon is just the way you like it!
5. Let cool, and then place on parchment paper and store in a Ziplock bag in the fridge. This can keep for about a week!.
Bacon is a beloved breakfast food for many people. The salty savory taste and crispy texture make it an irresistible addition to eggs pancakes, sandwiches and more. While frying up raw bacon strips on the stovetop is always an option, pre-cooked bacon provides a convenient and quick alternative. But have you ever wondered exactly how pre-cooked bacon is made before it arrives packaged and ready to eat?
The pre-cooking process for bacon is quite fascinating, with various steps to transform raw pork belly into the pre-cooked bacon we know and love. In this article, we’ll walk through the step-by-step production process of pre-cooked bacon and learn how it goes from pig to package.
Sourcing and Preparing the Pork Belly
The first step in making pre-cooked bacon is to source high-quality pork belly. Pork belly comes from the underside of a pig, and it contains the streaks of fat and lean meat that give bacon its marbled texture Pork bellies that will be made into pre-cooked bacon are usually sourced from pigs raised on farms. The pork bellies are shipped to bacon production facilities after harvest
Once the raw pork bellies arrive at the production facility, they are inspected for quality. Any pieces of bone, hair, or imperfections are trimmed off. The pork belly is then cut into long, thin slices. This slicing process prepares the pork belly for the curing and smoking steps. The thin, uniform slices will absorb flavors more evenly and cook faster.
Curing the Pork Belly
Curing is one of the most important steps in creating pre-cooked bacon. First, the pork belly slices are injected with a saltwater brine solution. This brining process infuses the meat with salt, which draws out moisture and tenderizes the meat. Some brines also contain sodium nitrite, spices, sugar or honey to add flavor.
After brining, the pork slices are immersed in a curing solution tub for several hours or days. This curing solution contains salt, sodium nitrite, brown sugar, spices and sometimes maple syrup or honey. The longer the meat cures, the more pronounced the flavors become. This step adds the classic ham-like bacon flavor and prepares the meat for smoking.
Smoke House Flavoring
Once cured, the pork belly slices are ready for smoking. They are transferred to large industrial smokehouses where they will absorb signature smoky flavors. The smokehouses are loaded with racks of pork bellies and smoke is generated by burning wood chips, like hickory applewood or other hardwoods.
Controlling the temperature and duration in the smokehouse is an art. The bacon slices are smoked for hours, with smoke being continuously circulated. This extended exposure infuses the meat with smoky flavor and gives it that distinct bacon color. Different woods and smoking times create unique flavor profiles.
Slicing and Packaging
After being cured and smoked, the pork belly slices are perfectly flavored and ready to become pre-cooked bacon. The slices are fed through high-powered slicing machines, which cut them into the characteristic long, thin strips of bacon. Quality control checks are performed to remove any imperfections.
The pre-cooked bacon slices are now ready for packaging. They are portioned onto sheets, tubes or bags, depending on the packaging format. Most packages are filled with an oxygen-free gas like nitrogen before sealing to prolong freshness. Finally, the packaged pre-cooked bacon products are boxed up, labeled and made ready for nationwide shipping.
Pre-Cooking Methods
The final step that transforms smoked bacon slices into pre-cooked bacon is the pre-cooking process. There are a few methods used by manufacturers:
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Oven cooking: The bacon slices are arranged on sheet pans and baked in large convection ovens. The heat partially cooks the bacon just until done.
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Microwave cooking: Bacon can also be quickly pre-cooked by zaping it in industrial microwaves in batches. This uses electromagnetic waves to generate heat.
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Steam cooking: Stream cooking chambers create pressurized steam that quickly cooks through the bacon. It results in less shrinkage compared to oven cooking.
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Sous vide cooking: Pre-sealed bacon packs are submerged in hot water baths for longer, low-temperature pre-cooking. This very gently brings the bacon to optimal doneness.
No matter the cooking method, the result is perfectly pre-cooked bacon ready for a quick heat up at home. Proper pre-cooking ensures delicious flavor, texture and food safety.
Storage and Health Considerations
One concern when buying pre-cooked bacon is how it is stored and how long it remains fresh. Reputable bacon producers have high standards for cold storage and transportation to retailers. Pre-cooked bacon packs are typically labeled with a “use by” date and should be consumed before that date.
Unopened packs can be stored in the refrigerator 1-2 weeks beyond the date. Once open, it’s best to use the bacon within 1 week. Properly stored pre-cooked bacon stays fresh, though the textures may degrade over time. Discard any bacon with an off odor.
Pre-cooked bacon is safe when labels are followed, though some prefer less processed raw bacon. Pre-cooked bacon contains sodium and nitrates, so moderation is key. Overall, when buying quality pre-cooked bacon and following storage guidelines, you can enjoy the same delicious flavors and convenience as frying up raw bacon.
Pre-Cooked Bacon Enables Quick, Delicious Meals
Understanding the multi-step process to create pre-cooked bacon can give you a deeper appreciation of this popular product. While traditional raw bacon requires labor-intensive prep and messy frying, pre-cooked bacon offers fast and easy meals. Keep some pre-cooked bacon in the fridge to quickly elevate eggs, potatoes, salads, sandwiches and more. Or heat up bacon bits to sprinkle as a topping for soups, pizza and pasta.
The next time you go to prepare a recipe or meal with pre-cooked bacon, you’ll have a better knowledge of the curing, smoking, slicing, cooking and packaging steps involved to deliver that convenience. Pre-cooked bacon has revolutionized home breakfasts and cooking by taking care of the prep work for us. So feel confident as you simply heat and eat those pre-cooked slices – and thank generations of bacon makers for their innovation and hard work in bringing this delicious invention into the world!
What Is Pre-cooked Bacon And Why Is It A Savvy Hack?
Pre-cooked bacon is just bacon that is made ahead of time! By making your bacon ahead of time, you save your future self time, money, and effort! I personally love the flavor of bacon, but do not love the smell it leaves behind in my house. Now that I always have pre-cooked bacon in my refrigerator, I do not have to worry about the leftover smell when I am entertaining! Also, you can watch me create this fabulous tip in Youtube.
How Can I Use Pre-cooked Bacon?
You can use pre-cooked bacon in a million different ways! It gives almost any dish a meaty, rich flavor! I use pre-cooked bacon in a lot of different recipes. This tip helps me make my Spinach and Bacon Buttermilk Quiche and my Broccoli, Raisin, and Bacon Salad even better!
Pre-cooked Bacon: Setting the standard.
How do you cook pre cooked bacon?
Pre-cooked bacon is SO easy to make and is a savvy way to add flavor and crunch to just about anything. Once you have it on hand you will be adding these “flavor bombs” to everything in your kitchen! 1. Preheat your oven to 400 degrees. 2. Place your grid tray on your sheet pan. 3. Place your bacon slices on the grid tray. 4. Cook to taste!
What is precooked Bacon?
Quick Tips and Facts: 1. Precooked bacon was first introduced as a way to provide soldiers with a quick and easy source of protein during World War II. 2. The process of precooking bacon involves partially cooking the bacon in a controlled environment, then rapidly chilling and packaging it to extend its shelf life. 3.
Do you have to cook pre-cooked bacon?
No, you do not have to cook pre-cooked bacon. Pre-cooked bacon is already cooked and ready to eat, so all you need to do is warm it up if desired. Whether you choose to enjoy it cold or warm is up to your personal preference.
How do you cook raw bacon?
Arrange the raw bacon in a single layer on the foil. Place the baking sheet in a preheated oven and cook, checking frequently, until the bacon is to your preferred level of brownness and crispness. Pour off any accumulated grease, if needed. Use tongs to place the cooked bacon on a large platter lined with paper towels.
Is pre-cooked bacon a savvy kitchen hack?
Many of us are used to buying pre-cooked bacon at Costco or the grocery store, but pre-cooked bacon is a savvy kitchen hack that you can make right at home for a fraction of the cost! Pre-cooked bacon is made on a baking sheet for easy clean-up! What Is Pre-cooked Bacon And Why Is It A Savvy Hack?
Why is pre-cooked bacon so popular?
Pre-cooked bacon is one of the most preferred items when people visit supermarkets. It is easy to make, it takes fewer efforts, and the most important of all is that the pre-cooked bacon helps you avoid a mess in your kitchen as you only need to put it in a pan or in a microwave to get it done.