Your question is about the nutritional values in bacon ends and pieces, and I don't know the answer to that. Have you checked the numbers for thick-sliced bacon? That might come a bit closer, since most bacon is the typical thickness slices. It's been my experience that the values are for pan-fried bacon, too.
I don't do mine that way. I bake mine on a wire rack, and what's left is primarily the crispy meaty portion.
I've never looked for it, but are there any listings for homemade cracklins? That's pretty much what you're talking about. You *can* make them... but I think those are pan-fried, and have to be done very very slowly at lower temps to render them. The bonus to that (and even my method) is that you get all that wonderful rendered bacon fat to cook other things in or drizzle on later... and don't let anyone tell you how "dangerous" it is! It's perfectly healthy. Especially if you can get minimally-processed raw product to cook.
I'd love to know the actual values, if anyone happens across them and would come back here to post! ~vicki~
EDIT: Don't all food products have to have their nutritional information on the label? Might be a place to start looking.
You could do what I have done in the past - contact the manufacturers and ask them the question. I have had fantastic responses from them, and also our meat board.
I spent a while comparing all the nutrition labels on the various brands and types of bacon in our local supermarket. I found one that is very cheap, has a lot lower fat content therefore calorie content, (no rhind) and a much lower sodium content than all the others. It doesn't cook crispy which I actually LOVE, BUT it does has the flavour of the good bacon. I mostly cook it on baking paper so it doesn't need any oil like it would if cooked directly in the pan. Perhaps you could take a wee bit of time to find something comparable and take the guesswork out of it.
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37 1/23/14 4:44 P
This is not answering your question at all, and I'm sorry for that. Just curious if you have tried turkey bacon? I have and I'm in love..lol.
1/22/14 6:52 P
Don't get me wrong, I LOVE Bacon cooked in it's own fat, WAY TOO MUCH! I can cook 2 pounds of ends and pieces stripped of all the excess fat in about 2 tablespoons of Olive oil and still get a crisp bacon. There is still fat in some of the pieces that have marbling so I get some regular bacon fat anyway. I would guess when I am all done that I have a total of 4-5 tablespoons of fat in the pan from 2 pounds of stripped pieces compared to 10 or so when not stripped.
I mainly want, or wanted, a way to be able to add more to salads including pasta salad. Unfortunately, my weight loss has turned into a salt reduction effort, doctors advice, also so bacon is gonna have to take a back seat. To be honest, the olive oil changed the bacon flavor enough that it was noticeable. I didn't mind the change too much but my family did.
Unfortunately I found this out 2 days after I figured out I can broil bacon ends and pieces and not add any fat to brown it.
3 slices of bacon ( Wendy's ) has just 4.5 grams of fat. So does 1 tsp. of olive oil.
I am not sure if I could cook 3 slices of bacon in 1 tsp. of olive oil, since it is about the size of a quarter. So in all probability, you have at least as much fat as regular bacon, and probably more.
Of course, you don't like the taste of bacon cooked with it's own fat, so that has to be considered. However, choosing something else that seems to be the right amount of fat, usually leads to underestimating. You think that eating it the way you do, is less fat, so you just counted it the way you thought.
Bacon itself isn't that high in fat. Unless you are eating more than 3 slices a day, 4.5 g of fat is hardly noteworthy. Barring taste preference, there is no reason to not just eat the regular bacon. Even if you prefer the ends and pieces with olive oil, you should probably count it as at the least equal in fat to regular bacon. Cooking it in olive oil is an easy way to add lots of fat.People think of it as healthy, but it is actually most likely more fat than just eating the bacon.. not that extra fat is a a bad thing, but if your goal is to cut fat, adding olive oil is hardly the way to do so. There is still fat in what is left, plus the fat of the oil.
Just be careful not to underestimate.
1/15/14 11:16 P
Looks like about what I would expect the calories and fat to be, thank you both for the idea. It would be nice to find the actual for the fat stripped bacon but until then I think I can use that for my dieting calculations.
1/15/14 6:18 P
I think Canadian back bacon is similar to what you're describing.
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1/15/14 5:43 P
I would think ham would be comparable to the bacon you are describing.
1/15/14 3:30 A
I love to eat bacon as many others do. In the past 3-4 years I have come across bacon ends and pieces. I like it because I can get it for a far price but I really like it because I can remove most of the fat. After a couple days of searching without much luck, I can not find any information on the calories that are in a piece of bacon that has most of the fat removed. A majority of it, if I am really careful, will not cook unless I add some kind of oil to the pan to supplement what the bacon would have made. I use olive oil to accomplish this and it actually worked well and gave it a very crisp bacon taste, pardon the pun, compared to the greasy taste from frying it in it's own grease.
This tells me it is a lot leaner but I can not find any nutritional information based on removing the fat from the bacon. Can someone please help me find that information? I realize that the sodium content is still way too high but to be able to add some to omelets and salads would be nice if I am still cutting as much fat and calories as I think I am.
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