Bacon for Strict Carnivores

[Carnivore Konner]

I hear a lot of carnivores, especially BBBE carnivores, talking about how much they love bacon. It's quite possibly the easiest thing to eat in our diet. However, I hardly ever hear them mention sugar-free bacon, which I feel like even loose carnivores should only eat, bacon-wise. I hope that this is just assumed, but I'm sure people will figure that out. Now what about 100% strict carnivores who want to eat their sugar-free bacon from the grocery store? Chances are it has spices, vinegar or celery extract, all of which come from plants. After a quick search, I found an article that provides a list of keto Whole30 compliant bacon brands and where to find them, four of which, amazingly, have no plant products whatsoever in their ingredients! If preservatives are a strong no for you, these also won't do because only one of them doesn't have any preservatives either (the U.S Wellness one). They are: Market Pantry Hardwood Smoked Classic Cut Reduced Sodium Bacon from Target, Kirkland Signature Thick Sliced Lower Sodium Bacon from Costco, U.S Wellness Sugar Free Pork Bacon Slices from the U.S Wellness website, and Smithfield Hickory Smoked Lower Sodium Bacon from Walmart. So if you've been wondering how to eat fully carnivore-compliant bacon, that's how.

https://www.wholekitchensink.com/whole30-compliant-bacon/

Edited October 31 by Carnivore Konner

[Meathead]

Thank you.  I  try to eat best eggs and bacon but I won't break the bank.  

Best deal hands down on pasture raised eggs is Sam's club 18 for $5 and change. 

[Geezy]

I make my own bacon so it’s really a non issue for me and I can control what goes into mine but for most people who are not sensitive to the ingredients in normal store bought bacon it’s a nonissue. 
Now if you just want to be as pure as possible that’s a good way to go. 
Looking over the ingredient labels on some in that article they shouldn’t be allowed to be called bacon because they are just pork belly with some seasoning. Rather than spend that much money on that processed pork belly one could just buy the slab of pork belly themselves and season it as they please. 
I’m a fairly strict carnivore but I’m also a big believer in not letting perfection be the enemy of good. As long as what you eat is not causing any adverse reactions then eat how you want. 

[Miranda]

I eat generic bacon. Sometimes I get North Country Smoked. It's better quality and local, but very expensive.

I like what @Geezy said about perfection being the enemy of good.

I guess it depends on what place you started at and where you are aiming with your Carnivore journey,  as to what extent you seek purity. I am not aiming to be a supermodel or Olympic athlete at age 51. I simply want to avoid dementia and live pain free. So I don't care about a bit of sugar in the bacon. But if I were aiming to optimize then yes, I guess this would be something to consider.

[Shawn M]

I eat Smithfield bacon. I'm blessed to live only 20-minutes from Smithfield, VA where it comes from in the Mid-Atlantic, so I get it relatively cheap and very fresh.

[Orweller]

I eat whatever bacon I find palatable enough, and monetary responsible enough. I may eat bacon three times a week. 

[Scott F.]

A chunk of ours is homemade but the biggest part is store bought.

I'm not all that strict on the bacon. I don't eat a ton of it regularly but every so often I eat a pound pack over a couple three days. 

Earlier in the week I ground a pound into some burger. I will get that over three to four meals.

I'm sure some of the bacon I buy has sugar but I'm not sure I could ever reach total perfection with carnivore buy reading every label and researching every brand. 

Interesting topic.

Scott

[Geezy]

5 hours ago, Scott F. said:

Earlier in the week I ground a pound into some burger. I will get that over three to four meals.

That’s the best way to use bacon imo. 

[Scott F.]

They turned out pretty good.

I turned the heat down and was tending to a sick dog. It took a few more minutes than needed and I dried the first ones out. They still tasted good but not like a juicy hamburger should be.

The rest I froze and will eat tomorrow night at work.

Growing up bacon was a staple. My Pops use to say if you made a sandwich out of three pieces of bacon between two pieces of cardboard, at least one person would ask for seconds. 

This is a pretty good topic, but I doubt I ever get to that level of discretion.

Scott