Bacon

[conniebky]

I got me some of that pre cooked bacon that you don't have to refrigerate

that just doesn't seem natural to me, but I've been lazy lately.

I cooked it this morning and got a little dizzy, familiar feeling about an hour later, then I got blotches on my chin that itched....

It says, "cured with water, salt, sugar, smoke flavor, sodium phosphates, sodium erythobrate and Sodium Nitrite.

Anyone have a problem with any of those ingredients? It wasn't like a full blown thing, but it was familiar. And I'm really bloated but that's probably from the party.

I'm trying to figure out and keep a food diary, so I wondered if anyone else has a problem with any of those additives - ?

[jerseyangel]

Most bacon is ok--those ingredients sound fine. It can be hard sometimes to tell what is causing what.

[SuperMolly]

The smoke flavoring often makes me sick. My guess is that is what got you too.

[tmbarke]

I got me some of that pre cooked bacon that you don't have to refrigerate

that just doesn't seem natural to me, but I've been lazy lately.

I cooked it this morning and got a little dizzy, familiar feeling about an hour later, then I got blotches on my chin that itched....

It says, "cured with water, salt, sugar, smoke flavor, sodium phosphates, sodium erythobrate and Sodium Nitrite.

Anyone have a problem with any of those ingredients? It wasn't like a full blown thing, but it was familiar. And I'm really bloated but that's probably from the party.

I'm trying to figure out and keep a food diary, so I wondered if anyone else has a problem with any of those additives - ?

It has been noted elsewhere to steer clear of smoke flavoring unless you've called or wrote the company to confirm.

I go for the REAL stuff. It can always be cooked refridgerated for frozen for use another time (I love it on baked taters)

and it's really smoked.

Good Luck next time

T

[missy'smom]

I do homemade pre-cooked bacon, line a broiler pan with parchment paper, lay your slices on, put in a cold oven, set to around 400 degrees, set a timer for 18 min. cook 'till you like it or slightly underdone, remove, place the bacon on paper towels to drain, when the broiler pan has cooled down, place so that it is level it in the fridge, when the fat has hardened, peel off the parchment paper and toss in the trash, put your bacon in a container and store in the fridge, when you want bacon, place a few slices between paper towels on a plate and nuke for 20 seconds