• psud@lemmy.world
    link
    fedilink
    arrow-up
    2
    ·
    1 year ago

    Butchers won’t save you from sugar in bacon, many bacon brine recipes call for sugar, but a butcher will be able to tell you what the bacon was pickled in

    Raw, unprocessed meat (steak, chops, chicken) is generally fine

    • visnae@lemmy.world
      link
      fedilink
      arrow-up
      1
      ·
      1 year ago

      Ah didn’t know that, thank you. I’ve just started to read the ingredients list on most of the products I buy from the store and realised I can’t even buy ham or many other kinds of meat, because of the sugar additives that they syringe into it.

      • psud@lemmy.world
        link
        fedilink
        arrow-up
        1
        ·
        1 year ago

        additives that they syringe into it.

        It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated

        The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge

        Salami might have sugar to promote fermentation

        • visnae@lemmy.world
          link
          fedilink
          arrow-up
          1
          ·
          1 year ago

          Glazed sliced ham? No I’m talking a bout a big piece of meat without glace. I’m not in the states though so might be different there.

          • psud@lemmy.world
            link
            fedilink
            arrow-up
            1
            ·
            1 year ago

            Sliced ham is cut from the big piece. And you’re right, aside from Christmas, ham isn’t usually glazed. I guess there’s sugar in the pot when the ham is cooked, so I think my advice is right - the sugar will not have penetrated far

            I guess I haven’t thought much about sugar in smallgoods, as it was within the 20g allowance on keto (even with a bowl of salad) and now I’m on “zero carb” I don’t bother with ham because it doesn’t have enough fat

            I’m also not in the states, g’day from Australia