Grocery · 12 oz
Applewood Smoked Bacon
What it is
This is a package of cured pork belly that has been smoked over applewood chips. The curing process typically involves salt and sometimes sugar, which helps to preserve the meat and develop its flavor. The applewood smoking imparts a distinct, mild sweetness and a subtle fruity aroma to the bacon. It is usually sold in slices, ready for cooking. The texture when cooked can range from crisp to chewy, depending on the preparation method.
How people cook with it
Bacon is a versatile ingredient used in countless dishes. It adds a savory, smoky, and often salty element to both sweet and savory recipes.
- Breakfast side dish
- Sandwich topping
- Salad ingredient
- Flavor enhancer for soups
To cook, place the bacon slices in a cold skillet and cook over medium heat. This allows the fat to render slowly, resulting in evenly crisped bacon. Turn the slices as they cook, until they reach your desired level of crispness. Alternatively, you can bake bacon on a rack set over a baking sheet in a preheated oven. This method often yields very uniform results and makes cleanup easier. Drain the cooked bacon on paper towels to remove excess grease before serving or adding to other dishes.
How it differs from similar foods
Applewood smoked bacon is distinguished by the specific type of wood used for smoking. Unlike hickory or mesquite, applewood imparts a milder, sweeter smoke flavor that is less intense. This makes it a popular choice for those who prefer a more delicate smoky profile in their dishes, complementing rather than overpowering other ingredients.
Who it is for
Home cooks and professional chefs alike use this ingredient to add depth and richness to meals.
How to keep the rest
After opening, store any unused bacon tightly wrapped in its original packaging or in an airtight container in the refrigerator. It should be used within a few days to maintain its freshness and quality. For longer storage, uncooked bacon can be frozen.