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“We use salt, brown sugar, and pepper, never nitrates or nitrites. Other types of bacon are injected with solutions so they’re ready for market in 24 hours. ... There is good bacon and great ...
This means that bacon cured with nitrites derived from celery or beets (which has the same chemical outcome) must be labelled "uncured" and include a notice such as "no nitrates or nitrites added except for that naturally occurring in celery". There is also bacon for sale uncured with any nitrites from any sources. [33]
The sugar added to meat for the purpose of curing it comes in many forms, including honey, corn syrup solids, and maple syrup. [13] However, with the exception of bacon, it does not contribute much to the flavor, [14] but it does alleviate the harsh flavor of the salt. [10]
Eating a few slices of regular bacon might satisfy cravings better than eating a larger portion of turkey bacon that doesn’t hit the spot. Check the labels — especially the sodium content.
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
These days, there's bacon on donuts, in ice cream and on pizza. There are bacon-flavored sodas, cupcakes and even beer. And jalapeños. And bourbon. And, um, toothpaste. Yes, toothpaste.