Quote (JEB90 @ Aug 15 2011 11:25pm)

Regular bacon will have LOADS more fat (and flavor). If you are planning to put in in a soup, I'd crisp it up first, otherwise you are just going to have lumps of fat in your soup. I'd also drain off the bacon fat or you will really change the consistency of your soup. That said, I'd probably go 1:1 ratio of uncooked bacon to Canadian bacon. You'll have a lot less once you cook it down, but--like I said--it'll have more flavor. And you can always add more. Btw--I'd start with less salt than the recipe requires. Your regular bacon will probably be saltier.

Quote (kasc @ Sep 7 2011 11:24am)

Canadian bacon is aka back bacon and is cut from the loin as opposed to you're typical 'American' bacon (aka streaky bacon) which is cut from the pork belly.
Canadian bacon will be a lot less fatty than your typical bacon.
Lastly, Canadian bacon is not ham, the brining process is completely different.

Quote (JEB90 @ 7 Sep 2011 11:08)

Canadian bacon IS often ham in the US. Ham is a cut of meat, not any particular curing process. You can get ham in any number of ways from salt cured, to sweet, to air dried, to fresh.