So, step-by-step, I am sourcing better stuff. There is a farm about an hour's drive where I can get uncured, pasture-raised bacon if I order in advance. In the meantime I picked up some uncured at Trader Joe's. I'm a little confused by the nutritional information. The uncured was 90 cals, 7g fat, 5g protein for one pan-fried 1.5oz slice. Our old favorite (Wright's cured) is 90 cals, 7g fat, 5g protein for two pan-fried 2.0oz slices. I was thinking maybe the cured had a lot more water in it, but both kinds looked pretty similar before and after cooking. I should have weighed them after, but they disappeared too fast, lol. Is there something I'm missing about the curing process?
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