what is the white substance that quite often comes out of bacon when frying...is it just fat....seems differen

Question

quite bright white....usually burns on the pan surface!

Answer 1

it is just salty water, they use it to bulk up the weight of the bacon, (ever noticed how it shrinks in size when you fry it). Try going to an organic butcher and getting some bacon from there - it won't shrink and tastes much better.

Answer 2

It's not fat - it's water and salt. It's not good but commercially cured bacon these days has a massive percentage of water in it to increase the mass. Try to buy dry cure bacon.

Answer 3

It's water - pigs are injected with water during the curing process to make them weigh more, it's water, sulphates, phosphates and all kinds of stuff you don't want to know about!!! If you want to avoid this substance, buy 'dry cure' bacon, you'll only get pure bacon fat out of those rashers

Answer 4

It's the brine(salted water) that is used when the pork is cured so it becomes ham or bacon.It's harmless except for the fact that too much salt isn't good for you. Dry cured bacon just uses salt to cure,it's more expensive to buy but much tastier and you'll find your bacon doesn't shrink as much when you cook it.

Answer 5

It's water and fat they put water in bacon to make it heavier so you dont get so much for your money it makes it swell aswell until you cook it then it drains out as does the fat

Answer 6

Its water and salt that is injected into the meat. Buy cured bacon its not injected and won`t shrink

Answer 7

The white is water

Answer 8

Blood serum the hasn't drained. It's harmless.

Answer 9

it's fat. and it's not good.

Answer 10

fat