But all too often these days, it's just confusing. Some supermarkets sell dozens of varieties. As bacon has gained in popularity, labels such as "applewood-smoked" and "dry rubbed" have proliferated to the point where the bacon section can be completely bewildering -- even to a professional food writer like me. And with bacon prices hovering near all-time highs , it would be irresponsible to make a choice without full knowledge.
To help make sense bacon labels, I enlisted Joseph Sebranek , distinguished professor of animal sciences at Iowa State University, one of the country's foremost experts on cured meat. It turns out some labels are actually pretty significant, but others can be safely ignored. Here's what Sebranek had to say about labels you're likely to encounter. It's basically what sets bacon apart from raw pork belly. The conventional bacon-curing method is to inject the belly with a solution of salt, sugar, phosphates and nitrates.
If you don't see any curing-related label, you can probably assume the producer used this default method. But not all of them do. Sugar cured and maple bacon: These two terms usually refer to the ingredients used in the curing solution.
Since the default solution includes sugar, "sugar cured" isn't very significant. Maple bacon, though, is usually cured with a solution that includes some maple syrup, which could affect the flavor. Sebranek said you can always confirm the makeup of the curing solution by looking at the ingredients listed on the package.
If there's really maple in there, it should say so. Reduced sodium: Most bacon contains about 2 percent to 3 percent salt by weight when it's cooked, according to Sebranek. That's great for people who, for whatever reason, are trying to cut down on sodium. But Sebranek said there are also drawbacks.
So there's a limit to how far you can reduce the sodium. Uncured: This is perhaps the trickiest label of all. According to Sebranek, most so-called "uncured" bacon is actually It's still injected with a solution that sets its color and keeps it from spoiling.
The difference is that the solution used in "uncured" bacon doesn't include artificial nitrates. Instead, the nitrates come from natural sources -- usually celery juice or celery extract, which is naturally rich in nitrates, but sometimes sea salt with high levels of nitrates. Sebranek traced the popularity of so-called "uncured" bacon to a series of scientific papers published in the s that appeared to show a link between nitrates and cancer.
Subsequent research hasn't been so definitive, but the American Cancer Society says studies show an increased cancer risk from eating even a small amount of processed meat over many years. If you're trying to avoid nitrates altogether, Sebranek said you should look for bacon that's brown or grey rather than red, often a telltale sign that the product never underwent a true cure. But he said such products are exceedingly rare, and they taste very different from cured bacon.
Hot Dogs. Traditional Italian. Our standard is simple: No antibiotics, ever. Learn more. Animals deserve to be handled with care and respect. Are GMO ingredients good or bad? The jury is out, so we took them out. All Products Bacon. Pork, Water, Sea Salt. Pan Fry preferred method : Cook slowly over medium-low to medium heat, turning frequently to assure even cooking without burning, to desired crispness. Drain on paper towels. Microwave: Place uncured bacon on paper towels on a microwave-safe plate.
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