One of the ways that I keep an eye on my bacon (pun definitely intended!) is by watching the change in color as the bacon cooks. The flavors of the “Black Forest” were excellent, and I look forward to having more of it! As the Vermont Smoke And Cure was the smoke in smoked meat, this was the cured in cured meat. The flavors of the spiced, smoked meat danced around our palates in a way that we truly have not experienced before. That was OK though – the well-spiced version of bacon was delightful. The smell and the taste didn’t match up at all! It had the hint of sweetness that you may have expected from the smell of the cooking, but there was no pepper in sight! At least, not the spicy kind that the smell hinted at. It was a pleasant smell, and my wife and I both enjoyed the aroma. Kind of a combination of sweet and peppery. The cooking smell was quite unique for bacon – it smelled like some of the korean barbeque sauces that I’ve had. I would keep this in mind if I were going to cook this on a griddle – it will cook fast. This cooked quickly, as I expected given how thin the slices are. When I do my Bacon Project bacon, I often cook the meat slowly, giving the bacon plenty of time to reach my perfectly cook state, and plenty of time for me to notice that it’s there. I cooked this slow, taking about 20 minutes of total cook time. Even a person on a Ketogenic diet can afford 6 grams of sugar accounting for their half of the package. This is fairly insignificant in the grand scheme of things. So for 13 slices of this bacon in the package, I would estimate that there is more than 12 grams of sugar used in that bacon. Of course, the sugar must still be on the ingredients, but it doesn’t have to be included in the Nutrition Facts as long as there is less than 1 gram per serving. ![]() Remember the rules of bacon: a manufacturer may put “0g” for carbohydrates, provided the serving size is small enough that the actual amount of carbs in that serving are less than 1. Recalling that the package suggests 1-slice of bacon as a serving size, this just served as a reminder as to how much sugar must have been used in the processing of this bacon. Silly? Yes.Īs I started to take the pieces of bacon apart, I noticed that they had been sliced quite thin. And since this bacon uses Celery for the naturally occurring nitrates, this is required to be labeled as “Uncured”. Of course, despite that it is most certainly a cured meat product, the FDA, as we learned some time ago from our friends at Vermont Smoke And Cure, have decreed that cured meat products which are not cured using commercial curing salts must be called “Uncured”. The dark colors bleeding in from the outside of the slab of bacon are more reminiscent of a smoked cheese than a cured meat product. The coloring of the bacon could have something to do with what I thought I was smelling – the coloring is strikingly different from what you might expect of any other bacon. ![]() I think it’s a useful way to get myself in the mode of the bacon – no, not the mood I am always in the mood! It smelled peppery, and had an earthy undertone. I always take a moment to smell the bacon first, giving my nose some time to get used to the flavor of the bacon before it starts to cook. I was, no surprise, quite excited to give this a try!Īfter cutting it open, I smelled it. But this is a great looking product, and except for the serving size (small serving sizes indicate hidden sugar!!) I was quite impressed with how it looked overall. There aren’t many which use Paleo acceptable ingredients, so it’s been some time since I’ve had any. I generally like the flavoring of the “Black Forest” branded hams and pork products. So I finally took the plunge, so to speak, and picked up one package of it. It intrigued me, and I’ve been eyeing it for a few weeks. ![]() The packaging is impressive, and definitely carries with it a “Rustic” feel.
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