Lets not kid ourselves, here — turkey bacon doesnt quite hit like the real deal. However, it is a great substitute for people who are allergic to pork or who just want a leaner option, like poultry. It’s flavorful, salty, and smoky. Although it usually contains less fat than pork bacon, when prepared properly, it can crisp up just as nicely.
By definition, bacon is fatty meat that is typically cut into those familiar fryable strips after being salt-cured from the pig’s belly or sides. Therefore, it stands to reason that turkey bacon comes from a similar cut of meat found on the bird’s sides. But as logical as that conclusion is, its incorrect.
Turkey bacon is actually made from chopped or ground turkey meat from the thighs, breast, and even the skin of the bird. This meat is frequently both white and dark. So how exactly does turkey bacon become so . bacon-like? Heres everything you need to know.
Ah, turkey bacon. The seemingly healthier alternative to its porky counterpart, often gracing breakfast plates and BLTs with its leaner, seemingly less-guilt-inducing presence. But hold on a sec bacon lovers because the truth about turkey bacon might surprise you.
The Turkey Bacon Myth:
Let’s get one thing straight: turkey bacon isn’t actually made from turkey bellies, the crispy, coveted part of the bird we all adore during Thanksgiving. Instead, it’s crafted from a blend of chopped and processed white and dark turkey meat, primarily from the thighs, breasts, and even the skin. This mixture is then seasoned, cured, and pressed into those familiar bacon-esque strips.
The Fat Factor:
While turkey bacon boasts slightly less fat than its porky cousin (around 3g per two slices compared to 4-5g), the difference in texture is noticeable. Turkey bacon doesn’t shrink and crisp up as much during cooking due to its lower fat content resulting in a less satisfyingly chewy bite.
The Sodium and Carb Conundrum:
Despite its lower fat content, turkey bacon often packs a higher sodium and carbohydrate punch than pork bacon. This means that while you might be consuming less fat, you’re potentially taking in more of other ingredients that aren’t exactly health-friendly.
The “Uncured” Deception:
Many turkey bacon brands proudly display “uncured” on their labels, leading consumers to believe they’re making a healthier choice. However, the truth is a bit more nuanced. All commercial bacon, whether pork or turkey, is cured, as the curing process is what defines bacon.
So, how do brands get away with the “uncured” claim? They simply use naturally occurring nitrates found in vegetables like celery instead of sodium nitrites, which are added directly to the curing process. While this might seem like a healthier option, it’s important to remember that both natural and synthetic nitrates can be harmful in excess.
The Halal and Kosher Advantage:
One undeniable advantage of turkey bacon is its suitability for those with pork allergies or dietary restrictions. Being both halal and kosher, turkey bacon offers a delicious alternative for individuals who cannot consume pork.
The Bottom Line:
Turkey bacon might not be the health halo it’s often perceived to be. While it may contain slightly less fat than pork bacon, its higher sodium and carbohydrate content, along with the “uncured” marketing ploy, warrant a closer look at the ingredients list.
Ultimately, moderation is key when it comes to both turkey and pork bacon. Enjoy them as an occasional treat, but don’t be fooled by the health claims. After all, real bacon is made from pork bellies, and there’s nothing quite like the taste of the real deal.
How ground turkey becomes turkey bacon
While some brands of turkey bacon assert that their bacon contains 10% or more thigh or breast meat, the majority of the packages you purchase at the grocery store are made by chopping meat from different parts of the turkey, and many brands use a combination of light and dark meat to mimic the marbling and crumbly texture of traditional bacon.
Once the meat is ground up, its seasoned and, similar to pork bacon, cured in a salt solution. Technically, what defines bacon is the curing process, which usually combines sugar, salt, and preservatives like sodium nitrate. In addition to adding flavor to the meat, curing increases the product’s shelf life and enhances its color.
After that, the turkey meat is flavored or smoked to give it the distinctive flavor of bacon, and the mixture is formed into those well-known bacon-shaped strips.
How Turkey Bacon Is Made
FAQ
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