1

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All bacon at whole foods has evaporated cane juice. WTF?

Answered on August 19, 2014
Created April 30, 2011 at 11:18 PM

Why the hell does the whole foods brand bacon (as well as some others... I don't bother checking the ones over $8) have evaporated cane juice?? And whole foods puts evaporated cane juice and every other toxic ingredient they can possibly find in their kitchen in almost everything at their hot bar. Why? Where do I find bacon? I don't like it enough to spend $12 a package.

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 20, 2011
at 02:34 PM

thanks for the idea :)

3aea514b680d01bfd7573d74517946a7

(11996)

on June 21, 2011
at 07:44 PM

LOL -- the bags were my husband's idea, to make it easier to turn the belly over and soak it in the brine on both sides. But we've done it without the bags and it works just fine. The rub recipe(s) come from a book called *Charcuterie*: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1308685402&sr=1-1 We cut back on the salt and nitrates (using the amount of salt they recommend has consistently resulted in waaaaay too salty bacon).

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 21, 2011
at 06:35 PM

Looks delicious, and you almost make it look easy enough to do myself. What's with the bags, though? Could I just cover the pyrex dishes with saran wrap, or would I need to encase the belly fully in plastic? If so, do you use any particular type/brand of plastic bags? And do you have a recipe for the exact ingredients/amounts for the rub somewhere? Thanks in advance! :)

Bf417f0ad3560adb1a5d1c155246831a

(193)

on June 02, 2011
at 10:12 PM

Why must you eat bacon from a package in the first place? WF sells pork belly...just buy that and you can get it by the slice.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 08:27 PM

I didn't say they were.

Medium avatar

(5136)

on May 01, 2011
at 03:19 AM

yeah that's exactly what i was getting at, though I am curious just how much gets into the meat, as I use a sugar/salt mix to cure certain things at home, including salmon and most recently, 4 pork livers... will let you all know how that one turned out...

E7be2ce38158357f5dacae07b43d1b29

on May 01, 2011
at 03:08 AM

Exactly - sugar has been used as an effective preservative for a very long time, not just salt, but you are also correct in that it's just part of a marinade or soak, so it can only sink in so far into the meat. The rest is rained away, just like any other marinade or even brine solution. If it was cured in slices, which I think you're getting at, the soak-in rate would be higher, but instead, it's the slab, and the fat probably does a lot to keep it out, unless there is some sort of reaction that takes place between the sugar and fats that increases the preservative power and alters the fat.

4bb7a88866d5f97c6bd900b2a83fa2b0

(223)

on May 01, 2011
at 02:31 AM

Grassfed? Pigs, like chickens, aren't vegetarians.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 01:46 AM

In the freezer. Bacon's flat and stackable. My freezer holds about 60lbs of meat.

Medium avatar

(5639)

on May 01, 2011
at 01:24 AM

Where the heck do you store it? Do you have a smoker?

Medium avatar

(5639)

on May 01, 2011
at 01:23 AM

They're vegetarians, and they crave sugar. Meh.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 01, 2011
at 12:51 AM

It's Super Walmart, LOL, so it's not bad, like $4 for the pound! I know it's cheaper than what I was paying at Trader Joes.

77877f762c40637911396daa19b53094

(78467)

on May 01, 2011
at 12:47 AM

How much does that cost?

65430e39d7e9e9322718d016fe668051

(2944)

on May 01, 2011
at 12:18 AM

Thanks Rose! I might end up doing this.

65430e39d7e9e9322718d016fe668051

(2944)

on May 01, 2011
at 12:17 AM

I'll take a picture of some of the ingredients next time. Normally they have 20-30 ingredients in something like roasted chicken including caramel coloring and corn products.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 12:10 AM

My whole foods has a grain aisle. A GRAIN AISLE!

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 01, 2011
at 12:04 AM

Ah, I see. The only things I've eaten there are chicken legs, cauliflower Indian thingies, and strawberries. It was tough to find anything without nightshades though.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 01, 2011
at 12:04 AM

Ah, I see. The only things I've eaten there are chicken legs, cauliflower Indian thingies, and strawberries. It was tough to find anything without nighshades though.

D83e454e794d761ab524814c0ff8f838

(531)

on April 30, 2011
at 11:59 PM

They generally put canola oil in everything in their hot bar, and have not been known to be the best about fully labeling all ingredients.

3aea514b680d01bfd7573d74517946a7

(11996)

on April 30, 2011
at 11:57 PM

Thanks! It tasted wonderful, too. That was our first one ever; we've tweaked the recipe lots since then -- no sugar, no nitrates, no smoking, etc.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on April 30, 2011
at 11:55 PM

My local Whole Foods doesn't have cane juice or toxic ingredients in their hot bar foods. What kind of toxic stuff is in yours?

9759643ce5d97ab8fa649ae954656c4c

(3325)

on April 30, 2011
at 11:53 PM

Rose, Your bacon is beautiful.

Medium avatar

(5136)

on April 30, 2011
at 11:32 PM

The bacon is cured as a "slab" or larger piece of meat. Then when its ready the cure gets washed off, then it would be smoked (optional) and then sliced, so it's probably a very nominal amount of sugar.

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7 Answers

8
3aea514b680d01bfd7573d74517946a7

(11996)

on April 30, 2011
at 11:48 PM

If you don't like bacon all that much you probably don't want to make your own, but just in case you might want to anyway, it's easy. Just get a nice pork belly from a butcher, grind up a bunch salt, peppercorns, thyme, nutmeg, and juniper berries (that's the hardest part right there) and rub it all over the meat. Put it in a big plastic bag, or a covered non-reactive casserole (Pyrex, glass, ceramic, etc.) and stick it in your fridge for a week. Flip it every couple of days; it'll make a slight amount of brine, and you want that to get everywhere.

When you want some bacon, carve off some slices and fry 'em up. Without nitrates, the whole thing will stay good a couple of weeks, probably longer. If it'll take you longer than that to eat it all, carve it into chunks and freeze them. Use the chunks like salt pork in broths or anything else you like.

Here's what it looks like: https://www.facebook.com/media/set/fbx/?set=a.1081508560022.2012985.1295559171&l=7dd6ce15bf

9759643ce5d97ab8fa649ae954656c4c

(3325)

on April 30, 2011
at 11:53 PM

Rose, Your bacon is beautiful.

3aea514b680d01bfd7573d74517946a7

(11996)

on April 30, 2011
at 11:57 PM

Thanks! It tasted wonderful, too. That was our first one ever; we've tweaked the recipe lots since then -- no sugar, no nitrates, no smoking, etc.

65430e39d7e9e9322718d016fe668051

(2944)

on May 01, 2011
at 12:18 AM

Thanks Rose! I might end up doing this.

07ca188c8dac3a17f629dd87198d2098

(7970)

on June 21, 2011
at 06:35 PM

Looks delicious, and you almost make it look easy enough to do myself. What's with the bags, though? Could I just cover the pyrex dishes with saran wrap, or would I need to encase the belly fully in plastic? If so, do you use any particular type/brand of plastic bags? And do you have a recipe for the exact ingredients/amounts for the rub somewhere? Thanks in advance! :)

3aea514b680d01bfd7573d74517946a7

(11996)

on June 21, 2011
at 07:44 PM

LOL -- the bags were my husband's idea, to make it easier to turn the belly over and soak it in the brine on both sides. But we've done it without the bags and it works just fine. The rub recipe(s) come from a book called *Charcuterie*: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?s=books&ie=UTF8&qid=1308685402&sr=1-1 We cut back on the salt and nitrates (using the amount of salt they recommend has consistently resulted in waaaaay too salty bacon).

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 20, 2011
at 02:34 PM

thanks for the idea :)

7
Medium avatar

(5136)

on April 30, 2011
at 11:27 PM

Bacon is almost always cured with some form of sugar. It's part of the basic recipe that almost EVERYONE uses. Cane sugar is probably the least bad of the things they could be using. Additionally, as a cure, the sugar's main purpose is to draw the water out of the meat before it gets smoked. So I'm not sure how "sweetened" that makes the actual meat. If you are curing only with salt, it makes for a far "harder and drier" product.

Medium avatar

(5136)

on April 30, 2011
at 11:32 PM

The bacon is cured as a "slab" or larger piece of meat. Then when its ready the cure gets washed off, then it would be smoked (optional) and then sliced, so it's probably a very nominal amount of sugar.

E7be2ce38158357f5dacae07b43d1b29

on May 01, 2011
at 03:08 AM

Exactly - sugar has been used as an effective preservative for a very long time, not just salt, but you are also correct in that it's just part of a marinade or soak, so it can only sink in so far into the meat. The rest is rained away, just like any other marinade or even brine solution. If it was cured in slices, which I think you're getting at, the soak-in rate would be higher, but instead, it's the slab, and the fat probably does a lot to keep it out, unless there is some sort of reaction that takes place between the sugar and fats that increases the preservative power and alters the fat.

Medium avatar

(5136)

on May 01, 2011
at 03:19 AM

yeah that's exactly what i was getting at, though I am curious just how much gets into the meat, as I use a sugar/salt mix to cure certain things at home, including salmon and most recently, 4 pork livers... will let you all know how that one turned out...

0
E09b3fb41dea3bd1825a385313f2399d

on January 05, 2013
at 01:57 AM

Chickens and Pigs are Omnivores. Both are opportunistic yet both will graze like a cow.

0
691f120a3e7a1a036845d105d86c99a3

(3641)

on May 01, 2011
at 05:03 AM

whole foods black forest rubbed bacon is delicious, i will not complain.

0
Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 12:12 AM

I buy uncured pork sides (not technically bacon since it hasn't been cured) from Slankers (link)

Not only does it not have any sugar, it doesn't have any preservatives at all. And it's grassfed...and it's delicious. As of now, 11$ a lb.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 01:46 AM

In the freezer. Bacon's flat and stackable. My freezer holds about 60lbs of meat.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 01, 2011
at 08:27 PM

I didn't say they were.

4bb7a88866d5f97c6bd900b2a83fa2b0

(223)

on May 01, 2011
at 02:31 AM

Grassfed? Pigs, like chickens, aren't vegetarians.

Medium avatar

(5639)

on May 01, 2011
at 01:24 AM

Where the heck do you store it? Do you have a smoker?

0
7e746be2f0e550a8cd7df881322ae705

on April 30, 2011
at 11:28 PM

I get mine at Super Walmart, they carry a brand named Plumrose that is No Sugar and Low Sodium.

http://www.walmart.com/ip/Plumrose-Lower-Sodium-Sugar-Free-Bacon-16-oz/10292324

77877f762c40637911396daa19b53094

(78467)

on May 01, 2011
at 12:47 AM

How much does that cost?

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 01, 2011
at 12:51 AM

It's Super Walmart, LOL, so it's not bad, like $4 for the pound! I know it's cheaper than what I was paying at Trader Joes.

0
Cf626d3fba66c18297b3f1116a920e58

(3417)

on April 30, 2011
at 11:24 PM

Look again at the label. How much sugar is in one serving? Sucrose isn't that harmful in small amounts, certainly not in the <5g or so that's in the bacon, so go for it. Still, would be nice to have the option to buy it without.

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