Bacon, of course. This post is prompted by a recent dinner. We had frozen a venison tenderloin last year in marinade, we thawed it, wrapped bacon around it and grilled it. Yum!
That inspired me to take slice of bacon and cook my greens and onions with it, along with some hot peppers I pickled a few weeks ago. Then I took a sweet potato and apple and cooked them with bacon, then put some maple syrup and warm spices on them. Everything was superlative.
What is the allure?
So what is it about bacon that makes everything it is paired with taste so good? Of course, salt and fat are well known to enhance flavors, but bacon seems to have something far beyond those simple aspects. Is there any surprise that there are bacon of the month clubs, and websites devoted to bacon? How about bacon fan clubs? Is it the smoke flavor? Is it the texture?
The down side of bacon, of course, the same as it’s allure: the salt and fat. While one slice has only 43 calories, 30 of those come from fat, and 1/3 of those are from saturated fat. Interestingly, according to Livestrong.com, Microwaving bacon reduces some of these things:
Bacon contains both saturated and unsaturated fat. Per slice, bacon provides around 0.6 grams of saturated fat when microwaved and 1.1 grams when pan-fried. Although slightly more than half of the fat in bacon comes from monounsaturated fats, the saturated fat content is a concern, particularly if you consume several slices with your meal. Three fried slices of bacon, for example, packs 3.3 grams – or 29.7 calories – of saturated fat. No more than 7 percent of your overall calorie intake should come from saturated fat, which can contribute to unhealthy cholesterol levels and increase your risk for heart disease or diabetes.