I have been buying Wright's Ends and Pieces (48 oz) at our local Walmart Super Center for sometime now. This fits perfectly into my low carb diet as both a tasty treat and as a hunger stalling snack (in moderation). I generally cook a whole package at one time using a deep pot (to prevent splattering and to minimize clean-up).
As a scientist (retired), I like to know certain things. So I did some measurements on several cooks to determine the net cooked weight of the bacon from a full 48 oz package, and to determine just how much fat weight loss occurred in cooking and how much water loss (by difference) occurred.
I separate the pieces of the wad by hand and cut or slice thicker pieces largely to make them easier to eat. I drop the separated pieces into my deep pot one at a time as unfolded and as separate as possible. I also have an electronic probe thermometer and have determined that cooking to a temperature of 250°F gives an optimal product in terms of crispness for my tastes. To cook 48 oz takes about 20-25 minutes. The cooking bacon will begin to foam as the water cooks out starting about 220° and continuing on until I stop the process at 250°F and remove the bacon with tongs and a strainer basket. (I discard the cooked fat, but in the winter, one can mix with bird seed and place in a suet cage. Birds love it.)
Here are my figures:
48 oz (1362 grams) uncooked Wright's Ends and Pieces will produce 13.7 oz (390 grams) of crisp cooked bacon for a yield of 28% of the initial uncooked weight. The fat loss on cooking is 37% or 17.8 oz (504 grams) and the water loss on cooking (by difference) is 34% 16.5 oz (468 grams).
The package label gives the following information:
Serving size 2 oz (56 g)
Servings per container 24
Calories 300, calories from fat 280
Total fat 31 grams
Saturated fat 11 grams
Total Carbohydrate 0g
Protein 5 grams
Based on 24 2oz servings per container for a total of 48 oz, I conclude that the label information is for the uncooked product. According to the label, then the original percentage of fat is 55% (31/56) and protein is 9% (5/56). Summing the remaining components and subtracting from 56, we note that the original water content is about 20%.
I removed 37% of the fat (by actual weight) in cooking to 250°F. All of the protein would, of course remain, and would amount to 120 grams total.
So from my cooked weight of 390 grams, I can subtract 120 grams leaving 270 grams of fat and water. Assuming the remaining water content is 5% (it is crisp bacon) then water would account for about 20 grams leaving 250 grams fat or 64% fat in the final product. While this last figure may seem odd at first, the relative fat content went up on a percentage basis since the water content went down.
Assuming 64% fat (9 kcal/gram) and 5% water (0 Kcals/g), and 30% protein (4 Kcals/g) in the cooked product, the total caloric value resulting from 3 lbs (48 oz) uncooked weight of the cooked product is about 2,730 Kcals +/- or about 198 calories per ounce (28 grams) of cooked weight.
When cooked, virtually none of the salt is lost, so that the cooked product is fairly salty (~195 mg sodium or as expressed as sodium chloride 509 mg NaCl per oz) as well as fatty, which is why bacon has such appeal in general.
If eaten in moderation and by several people over several days, the caloric impact of the bacon is minimized, especially when the bacon is used as a replacement substitute for other foods and to assuage hunger. Several expensive diet products do exactly this, but believe me bacon tastes much better!
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