Regular packaged bacon is sliced about 1/16-inch thick, whereas thick-cut bacon is generally double that. Crispy bacon lovers should opt for thinner slices, while those who want some chew are better off with thicker cuts. And if you're looking for less fat in your bacon, center-cut is the choice for you.
Crispiest: Wright Applewood Thick Cut Bacon
While some folks are fans of thick-cut, hearty bacon, others are looking for rashers that cook up thin and crispy.
The best kind of baking for frying is regular-cut pork bacon.
Middle Cut Bacon
This is a really tasty cut if you can get it. It's a much larger piece of bacon as it's streaky and back bacon in one cut. Excellent flavour and texture and is called as such as it's taken from the middle of the pig.
Regular slices are typically sliced into 1/16" pieces, and they are the type of bacon you'll find in grocery stores or residential kitchens, normally. Thick slices are 1/8" thick. Due to the thickness of the slices, this type of bacon is good for making sandwiches or for adding to pasta dishes.
Regular bacon is sliced about 1/16 inch thick. It's all-purpose — great for frying in single strips and for most other applications.
Thick-cut Bacon
Just like standard bacon, only thicker. Use this cut when you want to slice bacon into matchsticks (known as lardons). Cook until crisp for chewy bites that add flavor to salads, soups, and baked potatoes.
Princi Smallgoods have been named as the producers behind the best bacon in Australia. The Perth-based company's full rasher bacon took out the prized position after competing with more than 140 entries.
The secret is pre-cooking your bacon
Regardless of the perfect meat-to-fat ratio and peak freshness, the real secret to diner-worthy bacon is the cooking method. According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.
In Australia if you have a look in the deli section you usually see two main cuts- middle cut bacon and short cut bacon. Short cut bacon is just the 'eye' of bacon (think lean round circle of bacon), while middle bacon is usually the eye with a tail of fat.
Process: Add bacon to nonstick pan then add just enough water to cover the bottom of the pan. Cook the bacon over medium-high until the water completely evaporated, then reduce heat to medium until the bacon was crispy.
Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it's not very heavy, top with another pan, or anything heatproof and weighty. Fry on a medium-low heat for 10-15 mins until golden and super-crispy.
Bacon cooks best low and slow. Whether on the stove or in the oven, don't cook it at a temperature that's too high or you risk uneven cooking, or worse, burned bacon. It's not worth rushing, so plan accordingly.
Each Quarter Pounder® with Cheese Bacon burger features thick-cut applewood smoked bacon atop a ¼ lb.* of 100% McDonald's fresh beef that's cooked when you order.
Too high of heat can result in rubbery bacon. How to fix it: Turn your stove to medium-low and start slowly rendering the bacon, says Restaurateur & Executive Chef Hannah Hopkins with Bésame Steamboat in Steamboat Springs, Colorado. "As it renders, turn the heat up so you get a nice golden brown," Hopkins says.
The bacon needs to have a good amount of fat (which is why streaky/strips work best) to ensure it's crispy and not dry.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.
The answer is that Australian bacon rashers are already cooked. They aren't cured, but hot-smoked.
Made from only 10% Australian ingredients.
Most bacon lovers have a preference for the way their bacon is cooked. Some prefer a chewier, softer piece, still a bit flabby and flopping around. Others prefer a crisp, crust-like bacon that crumbles when you bite into it. Color can be a perfect indicator to regardless of your preference.
Information. When buying bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat. If the package bears an expiration date, purchase the package before the date expires. Take the bacon home immediately and refrigerate it at 40 °F (4.4 °C) or below.
Authentic European Cottage Style bacon, made from specially-selected pork collars from hogs that are fed a strict diet of lean grains. Slowly smoked over natural hardwoods, providing a rich aroma and savory flavor, with a thick gourmet cut for a meaty bite.
Slab bacon is whole smoked pork belly before it's sliced into familiar bacon strips.
This whole process should take about 10 minutes for thinly sliced bacon, or up to 15 minutes or so for thick-sliced bacon. Take caution during this process as the bacon grease will likely be sizzling out of the pan and will be very hot. Keep turning the bacon frequently for even cooking.