Bacon Equivalents and Substitutions

Bacon Rashers on a plate

The Spruce / Peggy Trowbridge Filippone

Bacon comes in several forms; while it is usually cut in strips, they can be thin, regular, or thick. Bacon will be a different weight and measure when fried than it is while raw. See what measures are equivalent to bacon, bacon pieces, bacon bits, and quick substitutions such as salt pork.

Substituting Turkey or Vegetarian Bacon

You can substitute turkey bacon and vegetarian bacon measure for measure with pork bacon. Any of the equivalent measures work for these alternatives, so use one strip for one strip and one pound for one pound. However, you may need to make adjustments for other cousins of bacon.

Bacon Equivalents

Recipe Measurement Equivalent or Substitute
1 serving 2 strips fried, baked, or broiled
1 rasher bacon 1 strip
1 slice bacon 1 tablespoon fried and chopped bacon pieces
1 slice bacon 2 to 3 teaspoons real bacon bits
1 slice bacon 2 to 3 teaspoons imitation bacon bits
1 slice bacon 1 thin slice pancetta (about 3/4 ounce)
1 slice bacon 3/4 ounce salt pork (in soups, stews, sauces)
1 pound bacon 35 thin strips
1 pound bacon 16 to 20 regular strips
1 pound bacon 12 to 16 thick strips
1 pound bacon 1 can cooked bacon (18 to 20 slices)
1 pound bacon 1 cup bacon fat
1 pound bacon 1 1/2 cup fried and chopped bacon pieces
1 pound bacon 3/4 cup bacon bits
1 1/2 pounds bacon 3 ounces bacon bits
1/4 cup crumbled cooked bacon 4 slices
1/3 cup crumbled cooked bacon 5 slices
1/2 cup crumbled cooked bacon 8 slices
2/3 cup crumbled cooked bacon 10 slices
3/4 cup crumbled cooked bacon 12 slices
1 cup crumbled cooked bacon 16 slices (about 1 pound)
1/4 pound back bacon 1 cup cracklings

Diced, raw bacon is roughly the same weight for cup measure as liquids. One cup would be approximately 8 ounces and 225 grams; 1/2 cup is about 4 ounces or 115 grams; 1/4 cup is about 2 ounces or 55 grams, etc.

The Spruce / Ashley Deleon Nicole 

Bacon Cousins

You may be able to use these as substitutes for bacon. They won't work in every recipe but may do in a pinch:

  • Salt pork: Salt pork usually comes from the belly section of the pig. It is fattier than bacon and is unsmoked. You can substitute it for sliced bacon in recipes but you may want to blanch it to remove some of the salt before using it or adjust the salt in your recipe. If you are looking for the smoked element of bacon, you won't get any with salt pork.
  • Canadian bacon: It is also known as back bacon comes from the eye of the loin. Unlike bacon, it is precooked. It is much leaner than bacon and won't shrink as much when cooked. Consider it to be ham rather than bacon when using it in a recipe.
  • Bacon square: This cut is from the pig's jowls. It has more fat than bacon and can be used as a substitute.
  • Pancetta: This is Italian bacon that is unsmoked and cured with salt. You can use it for flavoring in place of bacon in some dishes.