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What is the Difference between Thick and Thin Bacon?


According to Iowa State University professor, and meat expert, Joe Sebranek, dove into the question about why thicker slices of bacon seem to have more flavor than a thinner slice. His answer was simple. Sebranek describes that the “smokey” flavor that we all love in a piece of bacon has a lot to do with the surface area that bacon encompasses. A team of cooks over at Cook’s Illustrated, decided to freeze slices of bacon ranging from widths of 1/15 of an inch to ⅕. The team found evidence to back professor Sebranek’s claim, as the slice of bacon with 1/15 of an inch width was found to have very little “smokey flavor”. While we don’t suggest one type of bacon over another, we do suggest that if you’re looking for a lot of smokehouse punch in your bacon, thicker bacon is what you’re looking for. For more, visit

What Can I Do with Thin Bacon?

Below are a variety of recipes you can make with bacon, thin or thick. Visit for more:

  • BLT Pasta: Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan.
  • Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated Parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through.
  • Bacon-Wrapped Steak: Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes. Goes great with Catullo’s steak!

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