Im an American and grew up eating “streaky bacon” cooked till its shruken down and crispy. You crackle it over stuff or eat it in strips. Delishus. I find Aussie bacon to be more like thinly sliced ham. Some places cook it very rare so the fat doesnt render down and is “wiggly”. Yuk! What are your thoughts and opinions?.
Bacon is one of the most beloved breakfast foods around the world. However, not all bacon is created equal. There are noticeable differences between American-style bacon and Australian bacon that influence taste, texture, cooking methods and more. In this article, we’ll explore why these two popular types of bacon are so different.
A Tale of Two Bacons
The first major difference between American and Australian bacon comes down to the cut of pork used. American bacon is almost always made from pork belly, the fatty, streaky underside of the pig. This results in long strips of lean, red meat streaked with fat.
Australian bacon, on the other hand, primarily uses pork side, which comes from farther up on the pig’s torso. This is a much leaner cut, though still flavorful. Australian bacon is sold in shorter, wider slices known as “rashers”.
A Sweeter Curing Process
Bacon needs to be cured before it is smoked and sliced. American bacon is typically cured in a brine solution with salt sugars, and spices like black pepper or paprika. This gives it a robust savory flavor.
Australian bacon takes a sweeter approach. It is cured in a brine containing maple syrup or other natural sugars like brown sugar. This imparts a lovely caramelized flavor that makes Australian bacon unique.
Smoky With A Hint of “Bush Tucker”
Both American and Australian bacons get their iconic smoky flavor from smoking. American bacon tends to use more hickory or applewood smoke, while Australian bacon incorporates aromatic woods native to Australia These include mountain pepper, ironbark, and buloke.
In addition, Australian bacon often contains native herbs and spices called “bush tucker” such as aniseed myrtle, lemon myrtle, and pepperberries. These add complex notes to balance out the sweetness.
The Great Rasher Debate
When it comes to appearance, American and Australian bacon differ quite a bit. As previously mentioned, Australian bacon is cut into wide, short slices known as “rashers”. They tend to be around 1/8 – 1/4 inches thick.
American bacon slices are typically thin, long and uniform in size. This makes them ideal for laying flat and achieving crispy edges. Australian rashers are thicker, with more of a meaty, ham-like texture when cooked.
Cooking Methods Vary
The differing cuts, curing and slicing of American and Australian bacons means they respond best to different cooking techniques. American bacon is most often pan fried, starting from a cold pan, allowing the fat to render out slowly for crispy bacon.
Australians will more commonly grill or broil their rashers, taking advantage of the meaty texture to achieve charring and caramelization. The thicker cut also holds up well when baked into recipes like quiches, breads or beans.
Health And Environmental Impacts
With its leaner cut and thicker slice, Australian bacon tends to be lower in fat and calories than American bacon. The use of celery powder or juice during curing also reduces the need for as much added sodium.
From an environmental perspective, Australians emphasize free range, eco-friendly farming. American bacon relies more heavily on factory farming. However, both types of bacon production carry ethical and sustainability concerns when produced on a large scale.
Bringing Home The Bacon
While American and Australian bacons have their differences, they both deliver on rich, savory, smoky flavor. American bacon is readily available in thin, convenient slices. Australian bacon provides a hearty meatiness and sweetness that sets it apart.
Trying rashers of Australian bacon is a great way to change up your morning routine. But no matter your bacon of choice, you really can’t go wrong bringing home the bacon!
To summarize, here are the key differences between American and Australian bacon:
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American bacon comes from pork belly, while Australian bacon uses the leaner side pork.
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Australian bacon is cured with maple syrup, giving it a sweeter flavor.
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Australian bacon incorporates native herbs and spices called “bush tucker”.
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Australian bacon is sold in thick slices called “rashers”, while American bacon is thinly sliced.
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Cooking methods differ, with American bacon well-suited to frying and Australian bacon to grilling.
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Australian bacon tends to be lower in fat and sodium.
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Both types offer delicious rich, smoky pork flavor.
So next time you shop for bacon, consider trying the Australian style rashers for a sweet, meaty twist on a breakfast classic.
American Bacon vs Australian Bacon
FAQ
What is the difference between Australian and American bacon?
Why is Australian bacon different to English bacon?
Why is bacon different in America?
Why is bacon not made in Australia?
Is Australian Bacon the same as American bacon?
When it comes to bacon, Australian bacon is a cut above the rest. Unlike American bacon, which comes from the fatty pork belly, Australian bacon includes a piece of the leaner loin of the pig, resulting in a longer cut with what looks like a tail.
What is the difference between Canadian bacon and American bacon?
Actually – American bacon is pork belly. Australian bacon is typically middle bacon, an entirely different (and less fatty) cut of pork. What Australians and British folk call bacon, Americans would often call Canadian bacon. (Though Canadian bacon is actually back bacon.) Actually – American bacon is pork belly.
What is the difference between American bacon and rashers?
The cut of meat is what makes all the difference. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers, on the other hand, are cut from the loin, located in the middle of the pig’s back where the meat is leaner.
What is the difference between British and American bacon?
The difference between British and American bacon doesn’t really have to do with preparation of the meat. Even though American bacon is often smoked for flavor, and British bacon is often left unsmoked, or “green,” both styles of bacon are cured.