It's done with bacon, too. This is why you'll find that cheap bacon, when fried, will expel a lot of water, whereas the more expensive stuff won't. This is prob

It's done with bacon, too. This is why you'll find that cheap bacon, when fried, will expel a lot of water, whereas the more expensive stuff won't. This is probably more noticeable on back bacon ("Canadian" bacon) - I can't imagine the fatty parts hold the water for long enough.