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In our Taste Test series, Bon Appétit editors conduct blind comparisons to discover the best supermarket staples (like vanilla ice cream or frozen pizza). Today, which bacon will steal your heart?
Enjoying bacon was a personality trait for a few years in the 2010s. (Remember bacon milkshakes and chocolate-covered bacon?) But even if it’s not in the spotlight, bacon has staying power because at the end of the day it just plain tastes good. Over a decade later it’s still living large on menus across the country—and it’s still a staple in our kitchens at home.
Take a stroll down the packaged meats aisle in your local grocery store and you’re likely to be inundated with bacon options. There are different curing techniques, smoking processes, and cuts. And there’s also Canadian bacon, turkey bacon, and vegan bacon, which are a story for another day. Here we’re focusing on American-style bacon made with pork.
Even if the labels claim otherwise, all bacon is cured. Curing bacon extends its shelf life and affects how the product tastes. But this process has become less popular in recent years, as health-conscious consumers try to limit nitrate intake. Some bacon is labeled “uncured,” even though it undergoes a curing process, because the USDA only considers bacon cured if it’s cured using synthetic nitrates. So “uncured” bacon is cured using naturally occurring nitrites in things like fruits, vegetables, and sea salt. (The terms nitrates and nitrites refer to sodium nitrite and potassium nitrate, both curing agents used in meat manufacturing.)
When we asked tasters to describe their ideal piece of bacon, the first thing they mentioned was flavor. Bacon should have a hefty, meaty taste—fatty but not too fatty. It should be salty, not overly sweet, and each bite should have an initial crunch, with a slight chew and minimal crumbs.
We blind tasted seven popular brands, choosing what’s widely available in grocery stores, including generic options. While you can cook bacon in a skillet or even the microwave, we love the hands-off approach of the oven. We cooked several slices from each brand in a 400° oven on wire racks over baking sheets until they were browned and crispy. Though the thicknesses of the products were comparable, there were subtle variations, so we closely monitored their progress for even cooking.
Many of them we’d kick out of bed—we have high standards!—but two of them we’d invite back, with eggs, pancakes, and maybe even a mimosa.
Hey there, bacon lovers! If you’ve ever tossed a pack of Oscar Mayer bacon into your cart and wondered, “Does this stuff have nitrates in it?”—you ain’t alone. I’ve been there, standing in the grocery aisle, squinting at labels, tryna figure out if my morning sizzle is secretly packing some shady chemicals. So, let’s cut through the grease and get to the bottom of this. Spoiler alert: the answer ain’t a simple yes or no, but don’t worry—I’ve got the deets to clear it all up for ya.
We’re diving deep into whether Oscar Mayer bacon has nitrates, what that even means for your health, and how to pick the right pack for your plate. Stick with me, and by the end, you’ll be a bacon-buying pro, armed with all the know-how to make smarter choices. Let’s get cookin’!
What Are Nitrates, and Why Are They in Bacon Anyway?
Before we get into the Oscar Mayer nitty-gritty, let’s chat about what nitrates even are. I mean, it’s one of those words ya hear tossed around, especially when folks start talkin’ about processed meats, but what’s the deal?
Nitrates and nitrites are basically preservatives. They’re chemicals added to stuff like bacon ham and sausages to keep ‘em from going bad too quick and to stop nasty bacteria from growing. Plus, they give cured meats that nice pinkish color we all know and love. Without ‘em, your bacon might look more like gray cardboard—not exactly appetizing, right?
Here’s the kicker, tho: when nitrates get into meat, they turn into nitrites. And nitrites, especially when you crank up the heat while frying, can sometimes form compounds called nitrosamines. Some studies say these might be linked to health risks like cancer, which is why peeps started getting antsy about nitrates in the first place.
But hold up—nitrates ain’t just some lab-made junk. They’re also in veggies like celery, which is why you’ll see “natural” sources pop up in some products. So, are they all bad? Not necessarily. They’re regulated pretty tight by food safety folks, and in small amounts, most experts say they’re fine. Still, if you’re like me, you wanna know exactly what’s in your food, so let’s see where Oscar Mayer stands.
Does Oscar Mayer Bacon Have Nitrates? Breaking It Down
Alright, let’s answer the big question right outta the gate: Does Oscar Mayer bacon have nitrates? Well, it depends on which kind you’re grabbing off the shelf. Oscar Mayer’s got a few different bacon vibes going on, and not all of ‘em are the same when it comes to nitrates and nitrites.
- Traditional Oscar Mayer Bacon (like the Original): Yup, this classic stuff has nitrates. Specifically, it’s got sodium nitrite in the ingredients list. That’s the standard curing agent they use to keep it fresh and give it that signature bacon look and taste. If you’re munching on their regular or thick-cut varieties, you’re getting some added nitrites for sure.
- Uncured Oscar Mayer Bacon (like Naturally Hardwood Smoked Uncured): Here’s where it gets interesting. Oscar Mayer offers a line of “uncured” bacon that says “no nitrates or nitrites added.” But—and this is a big but—they still got nitrites in there, just not the man-made kind. They use stuff like celery juice powder and sea salt, which naturally have nitrates that turn into nitrites during processing. So, it’s not totally free of ‘em, just free of the artificial ones.
- Turkey Bacon Options: Oscar Mayer’s turkey bacon is a mixed bag. Some versions, like the Selects Uncured Turkey Bacon, skip the added nitrates and use natural sources like celery powder. Others, especially the original turkey bacon, might still have sodium nitrite. Gotta check that label, fam!
So, bottom line? Most of Oscar Mayer’s traditional bacon has added nitrates/nitrites, but they’ve got uncured and turkey options for folks tryna cut back on the artificial stuff. I was kinda surprised when I first learned that “uncured” don’t mean zero nitrites—just means they’re sneaking in from a natural source. Sneaky, right?
A Closer Look at Oscar Mayer Bacon Varieties
Since Oscar Mayer ain’t a one-trick pony, let’s break down some of their popular bacon types and see what’s really in ‘em. I’ve spent way too much time staring at bacon packages, so lemme save ya the hassle with this quick rundown:
| Bacon Type | Nitrates/Nitrites Added? | Source of Nitrites (if any) | Good For… |
|---|---|---|---|
| Oscar Mayer Original Bacon | Yes | Sodium Nitrite | Classic bacon taste, everyday frying |
| Oscar Mayer Thick Cut Bacon | Yes | Sodium Nitrite | Hearty sandwiches, bacon lovers |
| Oscar Mayer Naturally Hardwood Smoked Uncured Bacon | No | Celery Juice Powder, Sea Salt | Health-conscious eaters |
| Oscar Mayer Uncured Thick Cut Bacon | No | Celery Juice Powder, Sea Salt | Thicker slices, less artificial stuff |
| Oscar Mayer Uncured Turkey Bacon | No | Celery Juice Powder, Sea Salt | Lower fat, nitrate-wary folks |
I gotta say, when I tried the uncured stuff, I was expecting it to taste all weird or somethin’, but nah—it’s pretty darn close to the original. Maybe a tad less salty, which ain’t a bad thing if you ask me.
Are Nitrates in Bacon Something to Worry About?
Now that we know Oscar Mayer’s got both nitrate-heavy and “uncured” options, let’s talk about whether ya should even care. I mean, is this nitrate business a real health scare, or just another food fad we’re all overreacting to?
Here’s the scoop: the science ain’t 100% settled. Some studies link nitrites—and the nitrosamines they can form when you cook bacon at high heat—to a higher risk of stuff like colon cancer. That sounds scary, and it’s why I started paying attention to this in the first place. But then, other experts and big health orgs say the amounts in processed meats are so tiny and regulated that they’re probs fine for most of us if we don’t go overboard.
Here’s a lil’ list of what’s got me thinking:
- The Risky Side: High-heat cooking (like frying bacon til it’s charred) can turn nitrites into those pesky nitrosamines. Some research hints at cancer risks with lots of processed meat eating.
- The Chill Side: The levels of nitrates/nitrites in bacon are super low ‘cause of strict rules. Plus, even “uncured” bacon has natural nitrites, so you ain’t escaping ‘em completely anyway.
- My Take: I ain’t a doc, but I figure moderation is key. I love me some bacon, but I don’t eat it every dang day. Mixing in some uncured options makes me feel a bit better, even if the difference ain’t huge.
One thing I’ve learned? How you cook it matters. Burning your bacon to a crisp might up the risk of forming bad compounds, so I try to cook it just right—crispy but not charred to heck.
Is Uncured Bacon Really Healthier Than Regular?
Since Oscar Mayer’s uncured bacon is marketed as a “no nitrates added” option, ya might think it’s the healthier pick. But is it really? Lemme break this down with what I’ve figured out.
Uncured bacon, like Oscar Mayer’s Naturally Hardwood Smoked line, skips artificial sodium nitrite and uses celery juice powder instead. Sounds great, right? But here’s the rub—celery juice still got nitrates in it naturally, which turn into nitrites during curing. So, you’re still getting nitrites, just not the lab-made kind. Some folks say natural sources might be a bit safer ‘cause they don’t form as many harmful compounds when cooked, but the jury’s still out on that.
Nutrition-wise, there ain’t much difference. I noticed the uncured stuff has a smidge less sodium—maybe 10 milligrams less per serving compared to the regular kind. Fat and calories? Pretty much the same. Taste-wise, I’d say it’s dang close, tho some peeps think uncured cooks up a lil’ drier.
So, is it healthier? Eh, not by a long shot if you’re eating bacon every day. But if you’re tryna cut down on processed additives for peace of mind, uncured might be your jam. Me, I switch between both depending on what’s on sale—let’s be real, budget matters too!
How to Pick the Best Oscar Mayer Bacon for You
Alright, so you’re in the store, staring at a wall of Oscar Mayer bacon, and you’re like, “Which one do I grab?” I’ve been there, fam, and I’ve got some tips to help ya choose based on your vibe.
- If You’re All About Flavor and Don’t Mind Nitrates: Go for the Original or Thick Cut. They’ve got that classic bacon punch, and the added nitrites keep ‘em tasting just right.
- If You’re Watching Health Stuff: Pick the Uncured Naturally Hardwood Smoked or Uncured Turkey Bacon. Less artificial junk, and the turkey option cuts some fat too.
- If You Want Less Fat: Look for anything labeled “center cut” or the “45% Less Fat” kind. Less greasy guilt, ya know?
- Pro Tip: Always flip that package over and read the ingredients. If you see “sodium nitrite,” it’s got added nitrates. If it says “celery juice powder,” it’s uncured but still has natural nitrites.
I usually keep a pack of uncured in my fridge for when I’m feeling all “healthy-ish,” but I ain’t gonna lie—sometimes I just crave the OG stuff for a proper BLT.
Cooking Bacon the Smart Way to Cut Risks
Whether you’re team nitrate or team uncured, how ya cook your Oscar Mayer bacon can make a diff in how “safe” it feels to eat. I’ve picked up a few tricks over the years to keep things tasty without overdoing the potential bad stuff.
- Don’t Burn It, Man: Cooking bacon til it’s black and crispy might taste dope, but it ups the chance of forming those nitrosamine thingies. Aim for golden-brown and flip it often.
- Try Baking or Stovetop Over Frying: Frying in tons of oil adds extra fat, and high heat ain’t ideal. I like baking mine on a tray at 400°F—less mess, and it cooks even.
- Pre-Boil If You’re Extra Cautious: Some folks swear by boiling bacon for a minute before frying to cut down on nitrite content. I’ve tried it; tastes a bit less intense, but it’s an option.
- Pat Off the Grease: After cooking, slap that bacon on a paper towel to soak up extra fat. Less calories sneaking into your meal, ya feel me?
I ain’t saying you gotta be paranoid, but little tweaks like this make me feel like I’m at least tryna keep things balanced while still enjoying my bacon fix.
Where to Snag Oscar Mayer Bacon
Wondering where to find these different Oscar Mayer bacon types? Good news—they’re pretty much everywhere. I’ve seen ‘em at all the big grocery spots near me, from the local supermarket to those giant warehouse stores. The uncured and turkey options are usually right next to the regular stuff, so you don’t gotta hunt too hard.
If you’re lazy like me sometimes, you can even order online through grocery delivery apps or big retailers. Just make sure ya double-check the product name when it shows up—don’t wanna accidentally get the nitrate-packed kind if you’re avoiding ‘em.
Why I Think Oscar Mayer Gives Us Options Worth Checking Out
One thing I gotta give props to Oscar Mayer for is giving us choices. Not every brand out there bothers with uncured or lower-fat options, ya know? Whether you’re cool with traditional bacon or you’re on a mission to dodge artificial nitrates, they’ve got somethin’ for ya. Plus, the taste holds up across the board—I ain’t had a bad pack yet.
Sure, the uncured stuff might cost a bit more, and the health diff ain’t massive, but having the option feels good. It’s like they’re saying, “Hey, we get that you care about what’s in your food, so here’s a lil’ variety.” I dig that.
Wrapping Up the Bacon Debate
So, does Oscar Mayer bacon have nitrates? Some of it does, some of it don’t—at least not the artificial kind. Their classic and thick-cut bacons got sodium nitrite, while the uncured and some turkey options use natural sources like celery juice powder. Health-wise, the jury’s still out on how much ya should worry, but cooking smart and eating in moderation seems like the way to go.
I’ve been mixin’ it up with both types lately, and honestly, I feel fine about it. Bacon’s too good to ditch completely, but I like knowing what I’m putting on my plate. Next time you’re shopping, take a sec to peek at those labels and grab what fits your style. And hey, if you’ve got a fave Oscar Mayer bacon or a killer cooking tip, drop it in the comments—I’m all ears!
Keep sizzling, friends, and let’s keep this bacon love alive without stressing too hard. What’s your go-to bacon breakfast? Hit me up with your ideas!
Perfectly Crisp: Good & Gather No Sugar Uncured
What’s inside: Many bacon brands add a sweetener like sugar or maple syrup to contrast the salty savoriness. Good & Gather’s label announces to the world that they forgo that step. That said, their ingredients list does mention fermented rice extract powder, which contains rice malt. That contributes a “negligible amount of sugar,” per the package.
The verdict: It was a strong showing for Good & Gather, Target’s own-label that says its products are made “without artificial flavors, synthetic colors, artificial sweeteners, and high-fructose corn syrup.” In the end, it landed in second place—a respectable ranking in our very competitive taste test. It wowed us on texture. Our tasters said Good & Gather’s slices were just thick enough. Not tough, not brittle—sitting in that Goldilocks range of crispy meets chewy. The flavor was salty and savory, but we wished it was a little smokier. That’s where our winner stole the spotlight.
Sadly Disintegrating: Oscar Mayer Original
What’s inside: Generally, a bacon’s ingredients list will only mention the ingredients that are used to cure the bacon. (That’s right, the pig gets no credit.) Oscar Mayer uses a fairly standard set of ingredients for industrial-cured bacon: water, salt, sugar, sodium phosphate, sodium ascorbate, and sodium nitrite.
The verdict: We want crispy. We want crunchy. We do not want bacon that shatters into bits on the first bite, as Oscar Mayer’s did. Based in Chicago, Oscar Mayer is primarily known for making hot dogs (and for its infamous Wienermobile), so we had high hopes for its bacon. Senior service editor Kelsey Jane Youngman found that a bite of bacon coated her mouth in grease, and associate cooking and SEO editor Zoe Denenberg said it “disintegrates.” We appreciated the nice saltiness, but there wasn’t enough umami to stand up to, say, eggs, cheese, and ketchup in your morning BEC.
Do You Need Nitrates in Bacon?
FAQ
Is Oscar Mayer nitrate free?
They contain no added nitrates or nitrites, except those occurring naturally in cultured celery juice. Oscar Mayer Angus hot dogs have no artificial preservatives so you can enjoy the great taste and quality.
What brand of bacon does not have nitrates?
Reber Rock Farm No-Nitrate Bacon is truly nitrate free: just salt and sugar plus a trip to the smoker. This means it does not contain any nitrates, synthetic or naturally occurring.
Is Oscar Mayer bacon healthy?
Does bacon have high nitrates?
A 100-gram serving of bacon has 5.5 milligrams of nitrates. Deli meat. Deli meat is another major source of harmful nitrates. Cured deli meats on average have less than half a milligram of nitrates per 100 grams of meat.
Does Oscar Mayer smoked bacon contain nitrates?
Oscar Mayer’s Hardwood Bacon contains sodium nitrite, an additive, despite being labeled as ‘Naturally Hardwood Smoked Bacon’. Be cautious of this ingredient.
Is Oscar Mayer Hardwood Bacon nitrate-free?
Oscar Mayer Hardwood Bacon is not nitrate-free. Don’t let the word ‘naturally’ in their label mislead you. RELATED: The 5 Best Low-Cholesterol Meats You Should Be Eating Yes, Oscar Mayer has a line of natural cold cuts that are made with zero nitrites or nitrates.
Does uncured bacon contain nitrates?
Uncured bacon is prepared using celery, which contains its own natural nitrates, sea salt, and other flavorings from herbs and extracts. You can find bacon without added nitrates and nitrites in some brands. A previous version of this story was published on August 4, 2022.
Why should you eat nitrate-free Bacon?
Choosing nitrate- and nitrite-free bacon has several benefits: Avoids cancer-linked compounds – Without nitrates/nitrites that convert to nitrosamines, cancer risk may be lower. Reduces inflammation – You avoid nitrites that may cause inflammatory damage.
Why does Bacon have sodium nitrate?
Traditional bacon contains sodium nitrate or sodium nitrite curing agents. These are added for several reasons: Inhibit bacteria – They inhibit growth of harmful bacteria like botulism. This extends shelf life Add flavor – They influence development of bacon’s characteristic smoky, salty flavor.
Is Bacon nitrate free?
Prevents migraines – Those sensitive to nitrates won’t get migraine triggers. Still tasty – You still get delicious smoky, salty bacon flavor without the additives. So while nitrate-cured bacon lasts longer, nitrate-free is a healthier choice overall. Reading labels is key to finding nitrate- and nitrite-free bacon. Here’s what to look for: