Coleman Natural Uncured Hickory Smoked Bacon – Review

Our family loves breakfast so we were thrilled when we found Coleman Natural Bacon at Costco.  It is uncured, has no added nitrates or nitrites, and is made with “all natural” pork. And guess what???  It is delicious!  Maybe it’s the hint of brown sugar that gives it such great flavor.

 

Coleman Natural Uncured Hickory Smoked Bacon

The ingredients are pork, water, brown sugar, sea salt, celery powder, and lactic acid starter culture.  I couldn’t find information on the Coleman website about the lactic acid starter cultured used but I did find an article on the Applegate Farms’ website explaining the use and purpose of lactic acid starter culture.  These cultures can be derived from several different food sources including milk.  So if you or someone in your family has an allergy or sensitivity to dairy, you might want to research this further.  Here is another interesting article I found on lactic acid starter cultures.

 

Anyway, back to the delicious bacon!  Costco sells the bacon in a box containing three 12 0z packages.  The bacon freezes really well so I usually put one package in the fridge and the other two in the freezer.  When I need some more bacon, I just put a frozen package in the fridge before bed and it’s ready to be cooked in the morning.

 

Also I wanted to share this…in an attempt to use the microwave less, we have been cooking our bacon on the stove, which in my opinion results in the best tasting bacon.  However, it’s messy, dangerous, and requires attention.  So I have found a decent compromise: baking the bacon. I line a cookie sheet with aluminum foil, place the bacon side-by-side on the pan, and cook on 400 for about 10 minutes.  The thickness and desired crispiness dictate how long you’ll want to cook it so keep an eye on it the first few times you try it.  The only disadvantage to this cooking method is the bacon seems to absorb the grease so its still nice and crispy but with a greasier feel.  While I was writing this review I decided to look up recipes and this recipe for baking bacon is essentially the same but doesn’t require preheating.  I’m going to give it a try and see how it goes!

 

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4 Responses to Coleman Natural Uncured Hickory Smoked Bacon – Review

  1. Dawn says:

    We love this bacon- delicious-thanks for sharing!!!

  2. Maria says:

    I’ve been baking bacon for years since I worked as a server in a restaurant. Although I use parchment paper instead of foil with a spray of cooking oil spray first. Try boosting the temperature to 425 and removing it to towels or brown paper if you have it. If it’s cooked well, the brown paper seems to wick away the oils better and leave it crispy.
    I did want to note that if anyone has sensitivities to nitrates, celery powder is very high in nitrates. After buying this bacon a few times and wondering why I was getting more migraines, I went back to my migraine tracking app and found this was the cause. I actually get less effect from regular old sodium nitrate since it oxidizes in the curing process and appears to ‘off-gas’ so less remains on the finished product for me to ingest. I completely cannot consume any products from Applegate Farms. Two breakfast sausages cause an unstoppable migraine. I guess the moral of the story is – it is best to understand what the manufacturer is replacing the ingredient with. In my case – either I smoke the pork myself with just regular spices or cut it from my diet completely.

    • Shannon says:

      Thanks for the comment, Maria! I’m going to try that next time I bake it. I’ve been cooking bacon on the stove top lately. And thanks for the info about celery powder! I’m sorry you have such a strong negative effect from it but I’m glad you have been able to target the cause of your migraines. It’s still astonishing to me how many health issues are directly caused by food.

  3. Kim says:

    Try cooking bacon on a George Foreman grill. It produces the best bacon with the mess contained. We eat too much bacon because it cooks so easily in there.

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