Alliea Posted September 21, 2012 Share Posted September 21, 2012 My husband and I bought a pound of bacon on about day 2. We're on day 9 now, and ate up the bacon here and there over the seven days. I would SWEAR I checked the ingredient label and everything was fine, but when we went to get more bacon, we could not find a single brand anywhere that didn't have sugar (not even at whole foods where we bought the first pack). That's making me wonder if we somehow missed seeing the sugar the first time around. Do we need to start over on suspicion of sugar? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 21, 2012 Moderators Share Posted September 21, 2012 You don't need to start over. I used to find bacon without sugar at several stores and then, all of a sudden, I couldn't find any. I finally quit looking, but it wasn't too hard for a short-time. Link to comment Share on other sites More sharing options...
Alliea Posted September 21, 2012 Author Share Posted September 21, 2012 Bless you for saying that, Tom-I was sinking into despair at the thought. I found some sugar free bacon today (Gwaltney, I think) but it listed something else bad so I gave up. Link to comment Share on other sites More sharing options...
Susan W Posted September 21, 2012 Share Posted September 21, 2012 Bless you for saying that, Tom-I was sinking into despair at the thought. I found some sugar free bacon today (Gwaltney, I think) but it listed something else bad so I gave up. Alliea, I totally get what you are going through. I so wanted to incorporate bacon, but even when I checked out Sunday Bacon (Applegate) that suposedly is sugar free...it isn't. I was going to order it from US Wellness, but both times I went to the site, they were out. I decided that was a sign and to just abolish bacon for my Whole30. Then Robin talked about raw pork belly. I still haven't found it, but I will. And if I don't, I'll live. Link to comment Share on other sites More sharing options...
Alliea Posted September 21, 2012 Author Share Posted September 21, 2012 Slw600, we have a butcher right down the road from us. Thanks for he reminder about pork belly-I'll see if the have it. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted September 21, 2012 Share Posted September 21, 2012 You can use the pork belly to make your own bacon. http://jensgonepaleo.blogspot.com/2011/11/homemade-bacon.html I have a piece in the fridge right now, should have the results in a couple more days. Pick and choose your own spices. http://www.butterbelle.ca/recipe/recipe-easy-homemade-chemical-free-bacon/ You can omit the sugars of course, it's not needed for curing. Link to comment Share on other sites More sharing options...
Alliea Posted September 21, 2012 Author Share Posted September 21, 2012 Sharon, I think I could save even more time by coming over to your house for bacon :-) Link to comment Share on other sites More sharing options...
Susan W Posted September 21, 2012 Share Posted September 21, 2012 Sharon, I think I could save even more time by coming over to your house for bacon :-) I was totally going to say the same thing. So what happens if you don't cure the pork belly? Does it just taste like a pork chop? The only pork belly I have had was at a restaurant in San Francisco...best food memory that I have. No clue if it was cured or not though. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 22, 2012 Share Posted September 22, 2012 Mine tastes like milder Bacon. I season with salt, celery salt and pepper. Link to comment Share on other sites More sharing options...
Susan W Posted September 22, 2012 Share Posted September 22, 2012 Mine tastes like milder Bacon. I season with salt, celery salt and pepper. I was hoping you would chime in and I thought you were a fan of "raw pork belly". Still hunting..with my club. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 22, 2012 Share Posted September 22, 2012 I would love to get a slab and cure it, but a) I'm impatient and 2) I'm not confident I could slice it properly. Link to comment Share on other sites More sharing options...
Susan W Posted September 22, 2012 Share Posted September 22, 2012 I would love to get a slab and cure it, but a) I'm impatient and 2) I'm not confident I could slice it properly. LOL..yeah, I get that. I have the best knives in the world, but when I get that lucious fat, I want it that day and I am not nearly as good at slicing as my knives are. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted September 22, 2012 Share Posted September 22, 2012 I would love to get a slab and cure it, but a) I'm impatient and 2) I'm not confident I could slice it properly. Slice how you like, or buy an inexpensive slicer! I bought two slabs, put one in the freezer and curing the other. I should have bacon by Sunday or Monday. It's worth making your own bacon. Link to comment Share on other sites More sharing options...
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