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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened vacuum-sealed packages last until the use-by date. Once opened, they should be consumed within 5 to 7 days.
Yes, they freeze very well. For convenience, freeze individual slices between layers of parchment paper so you can defrost only what you need.
Look for a slimy texture, a sour or off-smell, or a change in color from pink to grey or greenish hues.
The oven method (400°F/200°C for 15-20 mins) or starting in a cold skillet on medium heat allows the fat to render out, resulting in the crispiest texture.
Yes, most breakfast strips are cured with salt and nitrates, making them very high in sodium (approx. 1700mg per 100g).
Turkey bacon, beef bacon, or plant-based 'facon' strips are common alternatives, though they differ in fat content and texture.
No, breakfast strips have a high fat content that will render out and act as the cooking oil.
Cured strips use synthetic nitrates, while 'uncured' strips typically use natural nitrates from celery powder, though both are technically cured.
raw breakfast strips is a versatile ingredient found in cuisines around the world. With 458 calories per 100g and 12.6 grams of protein, it's a nutritious addition to many dishes.
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