We Style-Examined 10 Manufacturers of Bacon—This One Had the Greatest Steadiness of Smoke, Salt, and Chew

The world of bacon is huge. An American breakfast staple, bacon is lower from pork stomach and most frequently cured and smoked earlier than packaging. However how thick it is lower, what it is cured in, seasoned with, and smoked with can utterly change its texture and taste profile. So, what’s greatest? Cured or uncured? Hickory smoked or applewood smoked? 

To seek out the very best all-around bacon for cooking, snacking, or serving alongside pancakes, we taste-tested 10 manufacturers you are more likely to discover at your native grocery store. We ready the bacon utilizing certainly one of our go-to strategies: baking it on a foil-lined sheet pan at 400°F (205°C), which evenly distributes warmth, makes cleanup simpler, and lets the bacon fry in its personal fats. We then sampled them in random order, tabulated the outcomes, and topped an total winner and a runner-up.

The Standards

Your bacon choice is as private as your espresso order. Our editorial director, Daniel, likes some chew. “I do not like shattering items of bacon. I would like the lean half fairly crisp, and I would like the fats half nicely rendered, however nonetheless with some flex and chew. I do not need a piece of bacon glass,” he says. Laila, our affiliate culinary editor, agrees. “I significantly do not just like the tremendous crispy, tremendous crunchy bits.” Though I, equally, need a wide range of textures throughout the similar piece of bacon, I like it when there are extra-brittle bits. 

As for taste, our testers needed extra than simply pork, salt, and fats of their bacon—they needed some smokiness, simply not a lot that it might overpower the pork’s total taste. As Daniel mentioned: “When consuming my bacon with eggs, do I would like it to style like an excellent intense campfire? Perhaps not.”

General Winner: The Greatest Versatile Bacon

Smithfield Thick-Lower Bacon, Naturally Hickory Smoked

This bacon checked each field for our editors. It delivered on the promise of a “thick lower,” which helped it retain a definite meaty chew after baking and prevented the strips from turning into too brittle or shattering into “bacon glass.” Daniel mentioned there was a “good distribution of lean and fats,” which gave the pork a young chew. 

Our tasters discovered the flavour profile to be all the pieces they had been on the lookout for. The steadiness of salt and smokiness—which Laila described as “smoky with out tasting synthetic”—made for a quintessential piece of bacon versatile sufficient to eat for breakfast, add to a sandwich, or toss right into a salad. “This tastes like bacon I’d need and anticipate on a bodega bacon egg and cheese,” mentioned our affiliate director of visuals, Amanda.

Runner-Up: The Greatest Smoky Bacon

North Nation Smokehouse Natural Applewood Smoked Uncured Bacon

This bacon had a bolder, smokier taste profile than our winner, with notes that bordered on complicated and tobacco-like. Although it had an assertive smokiness, it was balanced by a pleasing sweetness. Laila, who loved its “savory and deeply meaty” taste and slight chew, put it greatest: “That is bacon turned all the best way up.” Amanda was additionally a fan, noting, “I really like the smokiness. I’d eat it by itself, and I just like the contact of sweetness. It has a really perfect bacon texture: crispy all through with further crisp edges and a chew within the heart.”

The smoke’s depth and sweetness, nevertheless, polarized some tasters, costing it the highest spot. “I am torn,” Daniel mentioned. “This has a sweetness I do not love, however the smoke taste is sort of good. There’s positively extra of a smokehouse vibe on this one.” If you happen to’re on the lookout for a extra intensely smoky bacon, that is the model to buy.

The Contenders

• 365 by Complete Meals Uncured Applewood Smoked
• Applegate Pure Hickory Smoked Uncured Bacon
• Boar’s Head Naturally Smoked Bacon
• Jimmy Dean Premium Hickory Smoked Bacon
• Oscar Mayer Naturally Hardwood Smoked Bacon
• Nature’s Promise Hickory Smoked Uncured Bacon (Cease & Store)
• North Nation Smokehouse Natural Bacon
• Smithfield Naturally Hickory Smoked Thick Lower Bacon
• True Story Meals Applewood Smoked Kurobata Bacon
• Wellshire Farms Uncured Bacon

Key Takeaways and Conclusion

Texture was the make-or-break consider our assessments. Typically, our tasters most well-liked thick-cut bacon. Customary-cut grocery store bacon usually rendered an excessive amount of fats too rapidly within the oven, leading to brittle, shattering strips that lacked the substance and meatiness our editors most well-liked. Our winner, Smithfield, was labeled “thick lower.” Whereas it wasn’t thick sufficient to be thought-about thick-cut for Daniel, who would have most well-liked an excellent heftier slice, that little bit of additional width offered the required flex and chew that helped it win out. 

Whereas nitrates and nitrites in bacon are a trigger for concern for shoppers as a result of they have been linked to potential most cancers threat, they did not decide our rankings. We loved bacon cured with sodium nitrite and people labeled “uncured”—a time period usually used for merchandise cured with celery powder, which accommodates naturally occurring nitrates that may convert to nitrites throughout processing and digestion.

As former Critical Eats editor Elazar defined in his information to cured pork merchandise, nitrites are the important thing curing agent: They inhibit Clostridium botulinum, pace up the curing course of, give bacon its pinkish-red shade, and contribute a attribute “hammy” taste.

Though some merchandise are labeled “no nitrates or nitrites added,” that phrasing refers solely to artificial sources. The naturally derived nitrites in these merchandise are chemically an identical and performance the identical manner throughout curing. “When folks see ‘uncured’ and ‘no nitrates/nitrites added’ on a label, they consider the meat is more healthy,” says Amy Keating, RD, in an article from Shopper Experiences. “However that is not the case.” 

Our total winner was a historically cured bacon containing sodium nitrite, whereas the runner‑up was an natural “uncured” bacon made with celery powder (which additionally, as simply defined, contained nitrites). In the end, taste and slice thickness mattered in our style take a look at, not the curing agent.

Completely different manufacturers included flavoring brokers comparable to fruit extracts, white pepper, brown sugar, and maple syrup to reinforce the bacon’s taste. Whereas sweetness was welcome, as seen in our runner-up, the steadiness of each salt and smokiness was key. Our favourite bacons tasted primarily of pork and smoke, moderately than brown sugar, maple syrup, or seasonings like herbs or spices.

Our Testing Methodology

All style assessments are performed with manufacturers utterly hidden and with out dialogue. Tasters style samples in random order. For instance, taster A might style pattern one first, whereas taster B will style pattern six first. That is to stop palate fatigue from unfairly giving anybody pattern a bonus. Tasters are requested to fill out tasting sheets, rating the samples in response to numerous standards. All knowledge is tabulated, and outcomes are calculated with no editorial enter to offer essentially the most neutral illustration of precise outcomes doable.