KingLeeroy Posted August 24, 2013 Share Posted August 24, 2013 I've read the bacon manifesto and started searching the ingredients on here but couldn't find solutions to them. I am on Day 27 and my partner bought in some bacon and I really fancy some, and it looks OK generally, there are nitrates but not sugar listed. Here are the ingredients. Pork, Salt, Smoke flavouring, Hydrolysed Vegetable protein, Sodium Nitrite, sodium nitrate, Antioxidant: sodium ascorbate. Looking forward to hearing your thoughts. Thanks Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted August 24, 2013 Share Posted August 24, 2013 My thoughts are the hydrolysed vegetable protein probably isn't compliant. Link to comment Share on other sites More sharing options...
amberino21 Posted August 24, 2013 Share Posted August 24, 2013 I thought the same as Sharon....if that's ok the rest seems fine! (Smoke flavouring may be iffy as well?) Link to comment Share on other sites More sharing options...
GFChris Posted August 24, 2013 Share Posted August 24, 2013 Sorry, that bacon isn't compliant, as hydrolyzed vegetable protein can have gluten and other nasties. http://en.wikipedia.org/wiki/Hydrolyzed_Vegetable_Protein Link to comment Share on other sites More sharing options...
KingLeeroy Posted August 24, 2013 Author Share Posted August 24, 2013 Thanks everyone, yeah that vegetable protein was the main ingredients I was worried about as well but couldn't find it on the forum. Never mind. Not long before I can try some bacon again. Link to comment Share on other sites More sharing options...
Maycat Posted August 24, 2013 Share Posted August 24, 2013 Many times smoke flavoring is just smoked that has been collected and it is ok. Link to comment Share on other sites More sharing options...
Lizitea Posted August 25, 2013 Share Posted August 25, 2013 Sugar free free range beef bacon !!!! http://www.grasslandbeef.com/Detail.bok?no=1094 Link to comment Share on other sites More sharing options...
Vian Posted August 25, 2013 Share Posted August 25, 2013 Many times smoke flavoring is just smoked that has been collected and it is ok. I saw Alton Brown make his own smoke flavoring once. He took one of those clay chimineas and put a 6 foot piece of steel ducting on it with a bunt pan (the kind with the hole in the middle) on top and a steel mixing bowl that was just smaller in diameter than the bunt pan turned upside down over it, then put a bag of ice ontop of the upside-down bowl. As the smoke from the chiminea went up the ducting, it cooled, then condensed on the iced bowl and dripped into the bunt pan. It seemed like a lot of effort for a few teaspoons of liquid smoke, but that's about how the way commercial stuff is made too. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.