Bacon Yield

Labeling Policy Book the precooked sliced bacon must have a cook yield of not more than 40 percent of the weight of the bacon with 60 percent shrink required. 1 box 60 ozs.

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Not to yield more than 40 bacon - 60 shrink required.

Bacon yield. We took a restaurants typical serving of the leading premium applewood smoked bacon 3 slices about 116 thick and cooked it up the way they normally do. The 3 slices weighed 235 oz raw and cooked down to 1 ozlosing over 55 of their original weight. You dont have to but I like to slice my pack in half.

Applicable data for developing nutrient estimates for meats. A shelf-stable item which must have at least 7 brine concentration. Content on total cooking yield as well as moisture and fat gain or loss.

Special thanks and appreciation are extended to the following. The precooked sliced bacon must be manufactured under sanitary standard operation procedures SSOP 9 CFR Part 416. When a 1-pound package of raw bacon is cooked to 04 pounds or less it may be labeled as fully cooked bacon.

Just about any smoked bacon will do. Heat to an internal product temperature of 145F with no holding time required. While it is usually cut in strips they can be thin regular or thick.

Render and Save Bacon Fat. Bacon comes in several forms. Bacon comes in thick medium or regular and thin slices.

Bacon yield from fasted pigs - Volume 40 Issue 1. See what measures are equivalent to bacon bacon pieces bacon bits and quick substitutions such as salt pork. Yields varied according to trimming and cooking method.

With a market weight of 250 pounds and yield of 736 percent the typical hog will a produce a 184-pound carcass. The following list tells how many slices of bacon you will need to yield various amounts of crumbled bacon in cups. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin fat and bone.

The bacon regulatory standard of identity states. USDA defines pre-cooked bacon as having been cooked to a finished yield of 40 percent or less. Sometimes it seems the cheapest bacon will have more fat which yields more bacon grease once the bacon is cooked down.

Smoked bacon you get all of its advantages--for free. Pre-Cooked Bacon Not to yield more than 40 bacon 60 shrink Green Weight Bacon Ends Pieces. The weight of cured pork bellies ready for slicing and labeling as Bacon shall not exceed the weight of the fresh uncured pork bellies.

Pork Cut Yield Per Hog Based on 184lb Carcass Ham -. While a few retentions were updates of existing ones most retention factors. BHA and BHT may be used as antioxidants in precooked bacon at level of 001 individually or 002 collectively based on fat content.

And use this chart if you need to convert liquid measurements. At Last The End. Youll need some bacon.

Heat to an internal product temperature of 128F and hold for at least 60 minutes at that temperature or hotter. Such conversions are by necessity approximate. Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes.

Bacon will be a different weight and measure when fried than it is while raw. BACON CANNED - PASTEURIZED. A practical resource for making decisions regarding food plans and food preparation eg where maximizing cooking yields is a desired outcome.

For example baked and pan-fried bacon averaged a 31 cooking yield and microwaved bacon averaged a 26 cooking yield. You might want to cook up an extra slice or two just to be on the safe side especially if the bacon is thin sliced. In other words the pumpedsmoked pork bellies are required to return to green weight ie 100 yield.

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