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  1. #1
    billp's Avatar
    billp is offline Senior Member
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    Testing for sugar in bacon

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    I buy very nice bacon from a local supermarket. High fat, dry cure, very salty. It comes whole, and they slice it there.

    Once I have rinsed the excess salt off it (it comes too salty to eat) and I fry it, I could swear it tastes slightly sweet and smells of molasses. I don't think I get a sugar high from it.

    So how can I test to see if I am tasting a natural sweetness in the bacon or if sugar is being added to the curing process and I should switch supplier? This doesn't have an ingredients list and the shop assistant has no idea.

  2. #2
    Linny's Avatar
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    Most recipes that I've seen for curing bacon has some sort of sweetener added, so unless explicitly sugar free I assume it's there.

  3. #3
    Apex Predator's Avatar
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    Don't worry about it.

  4. #4
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    Quote Originally Posted by Apex Predator View Post
    Don't worry about it.
    Agreed. The amount of sugar is small enough to be inconsequential. Enjoy your delicious bacon.

  5. #5
    billp's Avatar
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    I got a list of ingredients off them:

    Pork, iodized nitrite pickling salt (preservative materials, salt, anti-oxidant natrium ascobate), acidifier (citric acid, tartaric acid, lactic acid), spice extracts, smoke.

    I think the natrium ascorbate might really be sodium ascorbate. To be honest I can't really tell how good or bad such ingredients are in bacon. It definitely tastes better than the bacon form the other shop, which is tougher, less sweet and less fatty.
    Last edited by billp; 02-06-2012 at 01:48 PM. Reason: typo

  6. #6
    billp's Avatar
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    Quote Originally Posted by yodiewan View Post
    Agreed. The amount of sugar is small enough to be inconsequential. Enjoy your delicious bacon.
    Quote Originally Posted by Apex Predator View Post
    Don't worry about it.
    Probably good advice.

  7. #7
    DebraL's Avatar
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    Mmmmmmmmmmm.....

    Now, I'm hungry for bacon. Yum!!

  8. #8
    BrassyDel's Avatar
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    I would eat it (though the husband just asked about switching to uncured only...). Some bacon uses corn syrup and other corn sugars, which is a deal-breaker for me (I am extremely sensitive to corn). I don't personally mind a little regular sugar in my bacon.

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