What is Picnic Bacon? A Complete Guide to This Delicious Cut

Picnic bacon is a tasty and versatile cut of cured and smoked pork that can add delicious flavor to many dishes But what exactly is picnic bacon and where does it come from on the pig? This complete guide will cover everything you need to know about this underrated bacon cut,

What is Picnic Bacon?

Picnic bacon is made from the pork shoulder beneath the blade bone It is taken from the front leg of the pig, ahead of the Boston butt This area contains several muscles including part of the triceps brachii.

The entire piece is cured smoked and cooked whole before being sliced. It has a similar appearance to regular bacon but is thicker cut with a rounder shape. The high proportion of fat to lean meat gives it a supple texture.

Unlike other bacon, picnic bacon retains its ham-like round form because it is smoked and cooked in one intact piece. The name comes from it originally being used for picnics and outdoor gatherings.

Key Characteristics of Picnic Bacon

• Cut from the pork picnic shoulder/foreleg
• Contains both light and dark meat
• Sold as a whole smoked piece or presliced
• Thicker slice compared to regular bacon
• Rounder, oval shape versus flat strips
• Ample fat marbling provides flavor and moisture
• Lean meat has a slight ham flavor from curing and smoking

How is Picnic Bacon Prepared and Cured?

Quality picnic bacon starts with fresh pork picnic shoulders. The meat is injected with a curing brine, traditionally containing salt, sugars, and nitrites. Many producers now use natural cures without nitrites.

The cure deeply seasons the meat and preserves it. The shoulder is left to cure for 4-7 days under refrigeration, with the brine penetrating throughout.

Next, the meat is hot smoked using natural hardwoods like hickory, apple, pecan, or cherry wood. Smoking infuses a rich smoky flavor while further preserving and cooking the meat. It’s smoked for up to 12 hours, gradually raising the temperature.

The smoked piece is finally cooled, then vacuum sealed whole or sliced and packaged. Unlike belly bacon, picnic bacon does not need to be fried before eating.

How Much Meat Does Picnic Bacon Contain?

Since it contains multiple muscles, picnic bacon is quite meaty compared to other bacon cuts. It has a higher ratio of lean meat to fat.

When sliced from the cured and smoked picnic shoulder, each 1 lb of picnic bacon yields about:

• 60% meat (both light and dark portions)
• 40% fat (both heavy fat layers and fine marbling)

This compares to typical bacon from the pork belly that contains just 20-30% lean meat and 70-80% fat. The additional meat content gives picnic bacon more protein, less shrinkage, and a pleasantly meaty ham note.

The Best Uses for Picnic Bacon

The tasty mix of fat and lean meat makes picnic bacon versatile for many cooking methods:

• On sandwiches and burgers
• Chopped in salads, soups, beans
• Added to roasts and braises
• Wrapped around meat, seafood, or vegetables
• In omelets, frittatas, and quiches
• Baked, roasted, or fried by itself
• On pizza, flatbreads, baked potatoes
• In pasta dishes, risottos, and grains

Its thicker shape holds up well to high heat cooking. Picnic bacon can be used in most dishes in place of regular sliced bacon. With its mild ham flavor, it’s an especially great addition to bean dishes.

How to Cook Picnic Bacon Slices and Pieces

Pan-Fried: Fry over medium-low heat in a skillet until crispy, 7-10 minutes. Pour off excess fat.

Oven-Baked: Place slices on a baking sheet and bake at 400°F for 12-15 minutes until browned and sizzling.

Grilled or Smoked: Add raw slices to a medium-hot grill or smoker for smoky flavor.

Microwaved: Lay slices on a microwave-safe plate. Cover with a paper towel and microwave on High for 2-3 minutes.

Sautéed: Dice or chop raw picnic bacon and sauté over medium heat until browned and crispy.

Buying and Storing Picnic Bacon

• Look for picnic bacon at butcher shops, delis, and specialty markets. It may be sold whole or presliced.

• Choose products with ingredients you recognize and minimal added nitrates/nitrites.

• Opt for bacon with ample lean meat and fat marbling throughout.

• Unopened, keep refrigerated up to 2 weeks past any use-by date.

• Opened, use within 1 week. Tightly wrap cut slices/pieces for storage.

• For longer storage, freeze picnic bacon for 4-6 months. Thaw overnight in the refrigerator before using.

Nutrition Info Per Ounce

• Calories: 43
• Fat: 3.7g
• Carbs: 0g
• Protein: 3.9g
• Sodium: 307mg

##Common Questions about Picnic Bacon

What’s the difference between picnic bacon and regular bacon?

Picnic bacon comes from the pork shoulder and retains a round shape when sliced. It has a higher ratio of lean meat to fat. Regular bacon is made from pork belly and has very thin, uniform strips.

Can you use picnic bacon instead of bacon strips?

Absolutely! Picnic bacon brings great bacon flavor to any dish. Just note slices are thicker than regular bacon. Adjust cooking times accordingly.

Is picnic bacon already cooked?

Yes, picnic bacon is fully cooked during the smoking process so it just needs to be heated through before eating. It does not require frying to a crispy texture like raw bacon strips.

What’s the best way to cook a whole picnic bacon?

Bake it whole at 350°F for about 1 hour and 15 minutes until browned and an internal temperature of 145°F. Let rest 10 minutes before slicing.

What meat is picnic bacon made from?

It’s made from the pork picnic shoulder beneath the front leg shoulder blade. This contains several different muscles including part of the triceps.

Try Delicious Picnic Bacon Today!

Now that you’re a picnic bacon expert, it’s time to pick some up and enjoy it! Look for it at specialty butcher shops and markets. With its succulent flavor, ample lean meat, and uses in many dishes, picnic bacon is sure to become your new favorite bacon.