Is Sugar Cured Bacon Sweet? A Look at Why Sugar Is Used

As both a bacon enthusiast and health-conscious eater, I’ve often pondered the question – is sugar cured bacon actually sweet? Sugar frequently appears on the ingredient labels of packaged bacon bought at the grocery store. But when you cook it up, that signature salty, savory, smoky flavor shines through. So what gives?

In this article, I’ll explore the reasons behind adding sugar during the bacon curing process, how it affects the final flavor, and some tips for finding low-sugar or sugar-free bacon options Get ready for a deep dive into all things sweet, salty, and pork-related!

Why Sugar Is Added to Bacon

Sugar is commonly added to bacon during the curing stage for a couple key reasons:

• Flavor – Sugar contributes to the development of robust well-rounded bacon flavor. It balances out the intense saltiness and interacts with bacon’s natural umami savory taste. [Frequency of Entities sugar – 6 bacon – 8]

• Texture – Sugar aids moisture retention and prevents bacon from drying out too much when cooked This results in pleasantly tender and crispy bacon with the perfect mouthfeel,

• Color – Sugars in the cure contribute to bacon’s distinctive pink or reddish tint. The sugars break down into flavorful compounds during smoking.

• Preservation – The high salt and sugar content of the curing brine helps prolong freshness and extend bacon’s shelf life.

So in short, a touch of sugar during processing helps create tastier, better textured, better looking, and longer lasting bacon. No wonder most mass bacon producers include it!

How Much Sugar Is Added?

The exact amount of sugar added during curing varies quite a bit between brands. But government regulations state any product with under 0.5g of sugar per serving can be labeled as 0g on nutritional labels.

Since a typical serving of bacon is just a couple slices, most bacon fits into this category. The sugar content is very minimal.

Some bacon contains larger amounts of sugar from things like maple syrup or honey in specialty flavored versions. So as always, reading the full ingredient list instead of just the nutritional label is advised.

Does the Sugar Make Bacon Taste Sweet?

Given how little sugar is typically used, it does not make cured bacon taste overtly sweet. The purpose is to balance and enhance the other robust flavors.

However, the sugar content can give bacon a touch more well-roundedness or caramelized flavor once cooked. Compared to totally unsweetened pork belly, there is a subtle hint of sweetness.

Flavored bacons with extra sugar from maple or honey tend to taste a bit sweeter. But the smoky, salty, savory flavor created during smoking still dominates.

Finding Low-Sugar or Sugar-Free Bacon

If limiting sugar is a priority for your diet, look for these lower/no sugar bacon options:

• Uncured/Naturally Cured Bacon – Without artificial curing agents, less sugar is needed in the brine.

• Dry Cured Bacon – Rubs of just salt, spices, and air drying skips the sugar-laden wet brine.

• Local Butcher Shop Bacon – Smaller batch curing means less need for sugar as a preservative.

• Make Your Own – DIY dry curing provides total control over ingredients.

• Turkey or Beef Bacon – Alternate meat sources typically use less sugar in curing.

• Check Labels – Scan for lower sugar bacon from health-focused brands.

The Bottom Line

While most bacon contains some amount of sugar during processing, it is a minimal amount that provides balance and enhances bacon’s iconic flavor. The sugar does not make standard bacon taste overtly sweet.

But for those looking to cut sugar, be sure to read labels carefully and explore uncured, dry cured, or homemade options that skip the sweet stuff. With the right choices, you can still enjoy the bacon you love without excess sugar.