What is the difference between bacon and turkey bacon

The part that is usually to make bacon is pork belly, but it can be fatback or pork jowl. Bacon is eaten on its own as well as being used to flavor dishes such as sandwiches and roasts.

It can also be layered onto meat when cooking in order to insulate it while barding and larding them for protection during the process of cooking. Bacon has been around for centuries but was first mentioned by name in the 12th century England when it became popular among European royalty before reaching commoners. Turkey bacon and pork bacon are two different things, and to know more about how they differ from each other, this table will help:.

Most bacon is made by a similar process, so turkey bacon and pork bacon definitely share some similarities:. Both turkey bacon and pork bacon are made by salt-curing the meat with other seasonings for one or two weeks. Sugar is sometimes added to this process to some recipes to add a hint of sweetness. Since regular pork bacon and turkey bacon have the same smoky and intense flavor and similarity in texture, they can be substituted for each other. Turn once during cooking and drain on a paper towel and serve immediately.

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Turkey Bacon vs. Can you enjoy regular bacon on occasion? But this substitute is also high in fat and sodium and offers few other benefits. Learn more about vaccine availability. Advertising Policy. You have successfully subscribed to our newsletter. Related Articles. High-Cholesterol Foods to Eat and Avoid. Are Meat Substitutes Healthy? To learn more or opt-out, read our Cookie Policy. I do a lot of my grocery shopping at the bodega on my corner, and my diet is shaped more by the produce — the trusty broccoli, a plastic tray of grapes, an occasional pre-sliced mango — I find on its shelves than I should probably admit on this food site.

But it is through this kind of grab-and-go subsistence that I fell in love with turkey bacon. On a recent trip to buy breakfast essentials, I realized my corner store is halal — compliant with Islamic dietary law — and only sells turkey bacon, and not the pork I was looking for.

The turkey variation was the same color as deli ham, the same shape as pork bacon, but without any sign of fat or marbling. I was not optimistic, but I grabbed some and headed home. In the pan, the turkey bacon was about as promising as it was on the shelf. Without any fat, it sort of steamed as it cooked through, letting off way too much water as I flipped it back and forth. I doubted that these pink strips of turkey would light up my brain the way a really good slice of bacon does, or would even be crisp enough to hold their form as I dragged them through pools of egg yolk.