Grocery
Hickory Smoked Lower Sodium Bacon
What it is
This is a package of cured pork belly that has been smoked over hickory wood. It is made with a lower amount of salt compared to traditional bacon. The smoking process imparts a distinct flavor and aroma. The meat is typically sliced into thin strips for cooking. It is a popular breakfast item and ingredient in many dishes.
How people cook with it
This bacon can be cooked until crispy or chewy, depending on preference. It adds a savory and smoky depth to a wide variety of meals.
- Breakfast side dish
- Sandwich topping
- Salad ingredient
- Flavoring for soups
To cook, place the bacon strips in a cold skillet. Cook over medium heat, turning occasionally, until the desired level of crispness is achieved. As the bacon cooks, fat will render out. You can drain off excess fat as needed. For a less messy method, bake the bacon on a rack set over a baking sheet in a preheated oven. Remove from the pan and drain on paper towels to absorb excess grease before serving or adding to other dishes.
How it differs from similar foods
The primary difference is the reduced sodium content, making it a choice for those monitoring their salt intake. The hickory smoking process provides a specific smoky flavor profile that can vary from other wood types used in curing.
Who it is for
Home cooks looking for a flavorful bacon option with a slightly reduced sodium level.
How to keep the rest
After opening, refrigerate any unused bacon. It is best to store it in its original packaging or wrap it tightly in plastic wrap or aluminum foil. For longer storage, consider freezing the bacon, ensuring it is well-sealed to prevent freezer burn.