What Exactly is Streaky Bacon?

Bacon is one of the most popular and commonly used ingredients around the world. From breakfast sandwiches to hearty dinner dishes, bacon adds a smoky, salty, umami flavor that is hard to replicate. But not all bacon is created equal. There are a few main types of bacon that are used for different purposes. One of the most well-known is streaky bacon. But what exactly is streaky bacon and how does it differ from other types of bacon?

Streaky bacon, also referred to as side bacon, comes from the belly or side of the pig. This is the fattiest part of the pig and streaky bacon is distinctively different from other cuts because of its characteristic ‘streaks’ of fat running through the lean meat.

When raw, streaky bacon is red in color with long ribbons of white fat streaked throughout. This marbling of fat is what gives streaky bacon its signature taste and texture when cooked. The high fat content allows the bacon to become crispy and browned when fried while the lean meat provides a pleasant chew.

Streaky bacon is made by curing pork belly with salt, spices, and sodium nitrite This curing process helps preserve the meat and gives bacon its iconic salty, smoky flavor After curing, the pork belly is cold smoked slowly over a wood fire. Smoking allows the meat to take on rich, smoky notes while cooking it gently before it is sliced and packaged.

Compared to other bacon cuts like back bacon or pancetta, streaky bacon has more extensive marbling, which makes it perfect for frying or baking. The ample fat keeps streaky bacon from drying out while cooking. Let’s look closer at how streaky bacon differs from these other types of bacon.

How Streaky Bacon Differs from Other Bacons

There are a few main cuts of bacon that all come from different parts of the pig. Here is a quick overview comparing streaky bacon to back bacon and pancetta

Back Bacon

• Comes from the pork loin, which runs down the back of the pig.
• Consists of lean, meaty strips with less fat compared to streaky bacon.
• Known as Canadian bacon in the US.
• Often has a cylindrical shape.
• Works well for sandwiches, breakfasts, and wraps.

Pancetta

• Made from pork belly that is salt cured but not smoked.
• Remains uncooked and is usually sold rolled up in a cylindrical shape.
• Has a ham-like texture and is often diced up and cooked in pasta, pizza, salads and other dishes.

Streaky Bacon

• Made from the fattiest section – the pork belly.
• Has long streaks of fat throughout each slice.
• Cured and smoked over wood chips.
• Usually sliced thinly before being sold.
• The high fat content makes it perfect for frying or baking.

As you can see, the main difference lies in the part of the pig that each type of bacon comes from. This impacts the fat content and ultimate texture when cooked.

The Best Uses for Streaky Bacon

So why choose streaky bacon over other types? Here are some of the top reasons and best uses for this bacon variety:

• Frying and baking – The high fat content allows streaky bacon to get crispy and browned without drying out. It’s perfect for frying up into bacon bits or baking into appetizers like bacon wrapped dates. The streaks of fat also releases flavorful bacon grease for cooking other foods.

• Sandwiches – From classic BLTs to juicy burgers, streaky bacon is the ideal choice for getting that nice crunch in sandwiches. The fat stripes add great texture.

• Wrapping meats – Because it gets evenly browned and crispy, streaky bacon does a great job of sealing in moisture when wrapped around chicken breasts, meatloaf and other proteins before cooking.

• Breakfast – It’s hard to beat streaky bacon with eggs in the morning. The salty, savory flavor pairs wonderfully with runny egg yolks and is great on breakfast sandwiches.

• Salads – Crumbled cooked streaky bacon can add a pop of smoky flavor to salads. The crisp bits pair well with creamy dressings and help cut through richer ingredients like avocado and cheese.

• Cooking fat – The ample fat streaky bacon gives off can be used to cook other foods like potatoes, brussels sprouts or to create a roux. It adds great bacon flavor to just about anything.

• Garnish – Crumble some crispy streaky bacon on top of soups, baked potatoes, tacos, mac and cheese, bloody marys and more to give that savory crunch.

How to Cook Streaky Bacon Perfectly

Cooking streaky bacon is easy but there are a few tips to ensure it turns out perfectly crispy every time:

• Use a heavy pan – Cast iron or stainless steel work best to evenly cook the bacon without scorching.

• Cook over medium heat – This prevents the sugars in the bacon from burning before the fat renders out.

• Lay flat and don’t overlap – Cook the strips in a single layer without overlapping so the bacon cooks evenly.

• Flip frequently – Flip the bacon every minute or two to cook both sides.

• Blot excess grease – Use paper towels to blot bacon slices before serving to remove excess grease.

• Make baked bacon – For uniformly crispy bacon, bake in a 400°F oven on a wire rack set over a baking sheet until desired crispness.

Popular Dishes and Recipes with Streaky Bacon

Streaky bacon is used in all types of cuisines and dishes because of its versatility. Here are some of the most popular recipes that showcase streaky bacon:

• BLT sandwich
• Bacon cheeseburger
• Bacon wrapped scallops or shrimp
• Cobb salad with bacon bits
• Potatoes au gratin with bacon
• Bacon and onion jam
• Bacon, lettuce and tomato pasta
• Roasted brussels sprouts with bacon
• Clams or mussels cooked in bacon fat
• Bacon and bleu cheese stuffed mushrooms
• Bacon mac and cheese
• Bacon pancakes
• Bacon, egg and cheese breakfast tacos

The possibilities are endless when cooking with streaky bacon. Its signature flavors pair well with both sweet and savory ingredients making it one of the most widely used types of bacon.

Buying and Storing Tips for Streaky Bacon

Follow these tips when selecting and storing streaky bacon:

• Check the label – Look for uncured streaky bacon without added nitrites or preservatives like celery salt.

• Avoid added flavorings – Opt for classic over flavored bacon which often has more sodium.

• Look for good marbling – Choose packs with long streaks of fat throughout for the best texture.

• Keep refrigerated – Store unopened packs in the coldest part of the fridge for up to 2 weeks.

• Wrap extras well – Bacon can take on odors so wrap unused cooked bacon tightly before freezing.

• Use quickly – Cooked bacon will stay fresh in the fridge for up to 5 days but is best used within a few days.

Safety Tips When Cooking With Raw Bacon

Like all raw meats, bacon should be handled properly in the kitchen to prevent foodborne illnesses:

• Thaw frozen bacon safely – Either in the fridge overnight, in cold water changed every 30 minutes or in the microwave.

• Cook thoroughly – Fry or bake until the bacon reaches an internal temperature of at least 145°F.

• Avoid cross-contamination – Use separate cutting boards and utensils for raw bacon and ready-to-eat foods.

• Wash hands and surfaces – After handling raw bacon, wash hands and counters with hot soapy water.

• Discard marinades – Don’t reuse marinades from raw bacon as they can harbor bacteria.

• Follow expiration dates – Cook or freeze bacon before the use by date on the package.

• Beware of popped grease – Bacon grease can easily pop out of pans, so use caution when frying.

Always practice safe food handling with raw bacon. Fortunately, cooking it thoroughly kills any bacteria present so you can safely enjoy all the delicious streaky bacon recipes out there.