[Food] Smoked or Unsmoked Bacon

[Harry Wilson's tackle]

As long as its nitrite free I'm OK with it.

Nitrites in bacon: MPs and scientists call for UK ban over cancer fears

Chemical used to cure bacon linked to development of bowel, breast and prostate cancers

www.theguardian.com

At Macknade they make their own bacon and sausages, smoked and usmoked. No nitrates.
Since I've been eating only their stuff I never get inflamed finger joints the day after a scoff,
whereas when I used to eat nitrated meats I would get inflamed finger joints EVERY TIME.
That, my friends, is experimental evidence based on adequate group sizes.
I even have a blinding element in that I noticed the lack of pain before I realized the stuff was nitrate free,
an I have accidentally eaten 'other' bacon without realizing, and got the pain the next day.

Macknade - Food Hall | Dining | Deli | Drinks | Butcher

Visit Macknade - the South East’s leading food hall, delicatessen, butchery and café, located only two minutes from the M2, in Faversham, Kent

macknade.com

 

[Anger]

Smoked, not snorted...

Makes sense. Thanks for clarifying.

 

[Cowfold Seagull]

Love bacon, happy to eat either, but for preference unsmoked.

 

[Guinness Boy]

I’m going against the trend and saying unsmoked by default because there’s so much bad smoked bacon out there. Too smoked, too salty or full of nitrates.

Good smoked bacon is great but few and far between.

 

[Albumen]

Unsmoked for carbonara, nitrate-free smoked for BLTs.
I'm a level headed chap but anyone who prefers BLATs should be shot.

 

[Sue1983]

Unsmoked

 

[Greg Bobkin]

I hope no-one makes any RASHer decisions when voting on the POLE.

 

[razer]

I make my own bacon. Pork belly or back joint from a decent butcher, salt and sugar cure, leave in the fridge for 5-7 days and job done. None of that white shite to be seen in the pan.

Don't have a smoker so unsmoked for me.

 

[John Byrnes Mullet]

As a kid it was 100% unsmoked but now getting old and the taste buds shot, it's definitely smoked.

 

[herecomesaregular]

At Macknade they make their own bacon and sausages, smoked and usmoked. No nitrates.
Since I've been eating only their stuff I never get inflamed finger joints the day after a scoff,
whereas when I used to eat nitrated meats I would get inflamed finger joints EVERY TIME.
That, my friends, is experimental evidence based on adequate group sizes.
I even have a blinding element in that I noticed the lack of pain before I realized the stuff was nitrate free,
an I have accidentally eaten 'other' bacon without realizing, and got the pain the next day.

Macknade - Food Hall | Dining | Deli | Drinks | Butcher

Visit Macknade - the South East’s leading food hall, delicatessen, butchery and café, located only two minutes from the M2, in Faversham, Kent

macknade.com

V interesting as sometimes after pork I get finger joints pain.... Thanks will look into nitrate free meats (is it just in cured bacon?)

 

[nicko31]

At Macknade they make their own bacon and sausages, smoked and usmoked. No nitrates.
Since I've been eating only their stuff I never get inflamed finger joints the day after a scoff,
whereas when I used to eat nitrated meats I would get inflamed finger joints EVERY TIME.
That, my friends, is experimental evidence based on adequate group sizes.
I even have a blinding element in that I noticed the lack of pain before I realized the stuff was nitrate free,
an I have accidentally eaten 'other' bacon without realizing, and got the pain the next day.

Macknade - Food Hall | Dining | Deli | Drinks | Butcher

Visit Macknade - the South East’s leading food hall, delicatessen, butchery and café, located only two minutes from the M2, in Faversham, Kent

macknade.com

Eat too much bacon or sausages you'll end up with sausage fingers with or without nitrites

 

[Oh_aye]

Must admit I don’t mind either, but I know some that can’t stand smoked bacon or smoked fish.

I've never really understood the idea or smoking stuff. Having things that taste of burning.

So unsmoked.

Also someone told me they once worked somewhere where they made mass produced smokey bacon products and he told.me they just used to brush on some nasty carcinogenic chemicals that made it taste smokey.

No idea of this is still a think but seeing some of the nasty gear you get knocking about that's been imported from all over the shop I wouldn't be surprised.

 

[Oh_aye]

I've never really understood the idea or smoking stuff. Having things that taste of burning.

So unsmoked.

Also someone told me they once worked somewhere where they made mass produced smokey bacon products and he told.me they just used to brush on some nasty carcinogenic chemicals that made it taste smokey.

No idea of this is still a think but seeing some of the nasty gear you get knocking about that's been imported from all over the shop I wouldn't be surprised.

As usual I should have read the whole thread before answering.

 

[Harry Wilson's tackle]

V interesting as sometimes after pork I get finger joints pain.... Thanks will look into nitrate free meats (is it just in cured bacon?)

It is quite an amazing phenomenon.
Any meats with nitrates does it.
I suspect the meat has to be, or have been cooked (ham for example).
Salami does it. Bacon. Sausages....
I suspect it isn't nitrate per se but the nitrosoamines that are produced in the cooking that do the nasty.
There is nothing in the literature about it as far as I am aware.
If I had more of an entrepreneurial spirit I might look properly into this...

(I found some nitrate free salami recently - bloody lovely and fingers all fine)

 

[Wrong-Direction]

Got to be streaky

 

[Triggaaar]

Unsmoked. Tastes much better and not quite as bad for you!

I like the taste of both, so all I care about here is which is the most unhealthy. So google says:

"
Neither smoked nor unsmoked bacon is inherently more unhealthy. The main health concerns with bacon, regardless of whether it's smoked or not, stem from its high sodium, cholesterol, and fat content, all of which can increase the risk of heart disease.
Here's a more detailed breakdown:
Unsmoked bacon:
It can be higher in saturated fat and salt, although the actual nutritional differences can vary between brands and cuts of bacon.
Smoked bacon:
The smoke-curing process can introduce some potentially harmful substances like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), especially when cooked at high temperatures.
General health concerns with bacon:
Nitrates and Nitrites: Bacon is cured with nitrates and nitrites, which are used to preserve color and flavor. While nitrates themselves are not inherently bad, they can be converted into nitrosamines when cooked at high temperatures, which are known carcinogens.
Saturated Fat and Cholesterol: Bacon is high in saturated fat and cholesterol, which can increase LDL ("bad") cholesterol levels and contribute to heart disease.
Sodium: Bacon is also high in sodium, which can lead to high blood pressure.
Moderation is key:
Regardless of the type, bacon should be consumed in moderation as part of a balanced diet.
Cooking matters:
Cooking bacon at high temperatures can release more harmful nitrosamines, so it's best to avoid burning or overcooking it.
Choose wisely:
Look for bacon made with healthier ingredients and less sodium, and consider serving it with a source of vitamin C, which can help block the formation of nitrosamines.
In conclusion, while smoked bacon may introduce some additional potential health concerns due to the smoking process, the main health risks associated with bacon, regardless of whether it's smoked or unsmoked, are related to its high fat, sodium, and potential for nitrosamine formation during cooking
"

 

[Triggaaar]

V interesting as sometimes after pork I get finger joints pain.... Thanks will look into nitrate free meats (is it just in cured bacon?)

I'm learning on the job here:

Nitrates and Nitrites: Bacon is cured with nitrates and nitrites, which are used to preserve color and flavor. While nitrates themselves are not inherently bad, they can be converted into nitrosamines when cooked at high temperatures, which are known carcinogens.

Cooking matters:
Cooking bacon at high temperatures can release more harmful nitrosamines, so it's best to avoid burning or overcooking it.

My preferred method of cooking bacon is to put on greaseproof paper and bake at 200 C (got this from another website).

Following the nitrosamines advice from above, chatgpt says:
Keep the cooking temperature below ~350°F (175°C).
Above 350°F, nitrosamine formation increases significantly, especially if the bacon becomes charred or overly crisp.
Ideal range: Cook at 300°F–325°F (150°C–165°C) for a balance of safety and crispiness

So I'll try baking at a lower temperature.

 

[Harry Wilson's tackle]

I’m going against the trend and saying unsmoked by default because there’s so much bad smoked bacon out there. Too smoked, too salty or full of nitrates.

Good smoked bacon is great but few and far between.

Should I put some of mine in the post?
Word of warning though.
Helen Whately shops in Macknade.

 

[Harry Wilson's tackle]

I'm learning on the job here:





My preferred method of cooking bacon is to put on greaseproof paper and bake at 200 C (got this from another website).

Following the nitrosamines advice from above, chatgpt says:
Keep the cooking temperature below ~350°F (175°C).
Above 350°F, nitrosamine formation increases significantly, especially if the bacon becomes charred or overly crisp.
Ideal range: Cook at 300°F–325°F (150°C–165°C) for a balance of safety and crispiness

So I'll try baking at a lower temperature.

It seems likely, but it isn't certain, that it is the nitrosoamines that mess with my fingers (and possibly @herecomesaregular 's. I should really do the experiment.... if I do I'll pop something on this thread.

Pretty sure 'naked' bacon is nitrate free. I have had it. Not as good as Macknade's but good enough.

 

[TomandJerry]

Smoked