Bacon and celery powder

[antonia]

I have found only one brand of bacon without added sugar and it is a natural, uncured bacon using celery powder. I'm desperate for a safe bacon. Has anyone tried and done okay with celery powder "cured" bacon? 

Ingredients: pork, water, sea salt and celery powder

Thanks!

[stefaniebillette]

Maverick, right?
That is the only one we found, too.

[antonia]

The brand in our parts is called Pure Country, Rustic Bacon.

I've given my daughters a single slice with a full breakfast. But I've not tried it consecutively. Once or twice a week at a meal with other safe foods seems to be okay for her though.

[antonia]

I've even tried a couple local butchers and meat markets who make their own sausages and bacon. There seems to be no such thing as bacon or sausage without added sugar anymore.

[colormist]

Antonia,
I only seem to find sugar free bacon on packages labeled "low sodium" (which, under most circumstances would mean that it has extra sugar, but in bacon's case I guess it means low sodium and sugar-free). I have found a few brands that are free of sugar. I live up by the great lakes, though, and--due to much relocating--understand how foods can vary by location to location.

[jejns1]

We are able to get sugar free bacon from Costco. Kirkland brand, low sodium bacon. Ingredients are:
Pork, Water, Salt, Sodium Nitrate, Smoke. Tastes great and the teenagers are happy.

We sometimes find Maple Leaf Reduced Sodium Bacon at our local grocery store, but it is more
hit and miss than Costco. Ingredients: pork, water, salt, sodium phosphate, sodium erythorbate,
sodium nitrite, smoke

We are in London, Ontario, so products may be for the Canadian market.

[antonia]

Thank you. I'll start checking out low sodium products! Ya, usually that 'low in... ' claim means added sugar. Don't think I've even bothered to look.

Hopeful we can find the low sodium, Kirkland bacon at our local Costco. We are in the Pacific Northwest/Washington State.

[ukbill]

Please can people put your country in your details because foods are prepared in different ways in different countries.. advice might be 100% HFI safe in one country but not good at all in another.

[stefaniebillette]

Quick update...after 2 months if bacon with celery oowder, his ALT and AST went up. No other variables, so I am switching to our local grocers low sodium bacon.

[stefaniebillette]

Typing in the dark... "of" and "powder"

[antonia]

Thank you for the update. That's pretty good evidence it is worth avoiding the celery powder.

I was able to find the low sodium bacon at Costco. Yeah!  At the grocery store, however, even the low sodium bacons still have sugar around here.

[antonia]

UGH!!!!! Costco is no longer carrying their low sodium bacon.

[colormist]

I'm sorry Antonia. I know that feeling all too well.

[ukbill]

Do none of you have local small butchers outlets where they make their own bacon? Also if needed it is quite easy to make your own Bacon.. it tends to be a little salty tasting however but is 100% HFI SAFE

[ukbill]

"celery powder" could contain all sorts of things.. along with the point I have made about celery (not having a large root store) is likely to keep all its stored food (fructose) in the stalks.. we cannot taste it when fresh but once cooked the horrendous sweetness comes through.
Celery seeds however because they are so massively flavoured are used in tiny amounts and will cause no problem to any HFI i would imagine.

[antonia]

Yes, we've local butchers and meat markets, but they make their bacon with sugar too. I'm afraid the US is not a friendly place for anyone with any kind of sugar intolerance. Adding sugar to ALL foods, even those that are not traditionally sweet, seems to be a trend that's not going away any time soon. Shortly after I had my daughter, my husband was diagnosed with type II diabetes. (Not your typical case either, not overweight and very active, he found out when taking a blood test to apply for extra life insurance!) He went on a very strict, low carb/no sugar diet and was able to get off medication. So, since my daughter was born, we never had sweets in the house. I believe this is why she did fairly well until she started school and was exposed to typical, sugary foods there. And since we have been sugar free in our house hold for so long, I taste the sugar in EVERYTHING now when I eat out. It's near impossible to escape... soups, sauces, dressings, marinades, cured or processed meats, bread, biscuits, you name it, it's in there.

How do you cure your own bacon? My daughter is going to mighty disappointed when I tell her I can't buy bacon anymore. I've tried cooking pork belly before and my family just doesn't like it.

[ukbill]

There are lots of recipes on the internet or find an old preserving book form anytime before the mid 1950's.
Usually it means packing a block of pork meat (really any pork meat will do) in a mix of Salt (NaCl) and a little Saltpeter (KNo3) for a week or so.

However this usually ends up with a very salty tasting meat. So I think the better way is using a brine solution and soaking the pork in that for a few days or a week. (in a box in the fridge would be good).

Honestly its so long since I have done this I've forgotten how. I can remember its a skill to get it preserved right yet not too salty. so do not give up after a 1st attempt, soaking the slices of meat 1st before cooking will remove a lot of the excess salt too.

Hope this helps?

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