The packaging is impressive, and definitely carries with it a “Rustic” feel. At least, it does to me. It intrigued me, and I’ve been eyeing it for a few weeks. So I finally took the plunge, so to speak, and picked up one package of it. I generally like the flavoring of the “Black Forest” branded hams and pork products. There aren’t many which use Paleo acceptable ingredients, so it’s been some time since I’ve had any. That being said, this product looks great, and I liked how it looked overall, except for the serving size (small serving sizes mean hidden sugar!!). I was, no surprise, quite excited to give this a try!.
After cutting it open, I smelled it. Before I start cooking the bacon, I always take a moment to smell it. This gives my nose time to get used to the way it smells. I think it’s a good way to get into the bacon mode—not the mood, because I’m always in the mood! It smelled peppery with a hint of earthiness. Could the bacon’s color have something to do with what I thought I smelled? Its color is very different from what you’d expect from any other bacon. The dark colors that are coming in from the outside of the bacon make it look more like smoked cheese than cured meat. Even though it is definitely cured meat, the FDA says that cured meat products that aren’t cured with commercial curing salts must be called “Uncured.” We learned this from our friends at Vermont Smoke And Cure a while ago. And because the naturally occurring nitrates in this bacon come from celery, it has to be labeled as “Uncured.” Silly? Yes.
It became clear that the bacon pieces had been cut very thin as I began to separate them. Since the package says that one slice of bacon is a serving size, this was just a reminder of how much sugar had to have been used to make this bacon. Remember the rules for bacon: a company can write “0g” for carbohydrates as long as the serving size is small enough that the carbs in that serving are less than 1. As long as there is less than 1 gram of sugar per serving, the sugar must still be on the list of ingredients. However, it does not have to be in the Nutrition Facts. I would guess that there are more than 12 grams of sugar in the 13 slices of bacon that come in a package. This is fairly insignificant in the grand scheme of things. People on the Ketogenic diet can still eat 6 grams of sugar, which is half of the package. But it’s important to keep track of!.
I cooked this slow, taking about 20 minutes of total cook time. When I make bacon for my Bacon Project, I usually cook the meat slowly. This gives the bacon plenty of time to get to the right level of doneness and gives me plenty of time to notice that it’s there. This cooked quickly, as I expected given how thin the slices are. If I were to cook this on a griddle, this is what I would remember: it will cook quickly. When bacon was cooking, it had a smell that was very different from other foods. It smelled like some Korean barbecue sauces I’ve had. Kind of a combination of sweet and peppery. It was a pleasant smell, and my wife and I both enjoyed the aroma.
The smell and the taste were nothing alike! It had a hint of sweetness that you might have thought it would have from the cooking smell, but there was no pepper! At least not the spicy kind that the smell hint at. That was OK though – the well-spiced version of bacon was delightful. We had never tasted spiced and smoked meat that made our taste buds dance in a way that we don’t remember. This was the cure in cured meat, just like Vermont Smoke And Cure was the smoke in smoked meat. The flavors of the “Black Forest” were excellent, and I look forward to having more of it!.
Here is where things get interesting. Some of the ways I keep an eye on my bacon (no pun intended!) is by watching the color change as it cooks. The bacon usually starts out a rusty orange color, with a tiny bit of bright red in the middle of the meaty parts. The bacon will get darker as it cooks, and you can remove it when it’s the right color. The color in this bacon, on the other hand, is so dark when it’s first made that it’s hard to tell when it’s done. You have to be careful with this bacon to make sure that you don’t overcook it. I’ve already said that I’m very careful with my Bacon Project bacon, and that I cook it slowly so that I don’t miss the “Just Right” moment. To make this bacon taste even better, I had to add something else: I had to pay attention to how firm the bacon was while I was stirring it, not its color, as it got closer to my “Just Right” level.
Serves and plated: the bacon is a very interesting departure from normal bacon. As you can see in the picture, it is quite dark, and looks overcooked. That turned out to be just fine, however, as you noted what my thoughts were on the taste. As long as you add the extra time to cook and watch carefully for how hard you want it to get before taking it off the heat, you should get a great result!
Keep an eye out for Urban Paleo Chef posts with more thoughts on bacon and more Bacon Project posts. You can also leave comments with anything you want to say about bacon.
The critique over with, here is what I use as a base for evaluation of my bacon.
This one gets a check-mark for the first three categories. I looked into the fourth group, but I couldn’t find any information on Trader Joe’s’ website about where this bacon comes from. Because of this, I don’t know if these pigs are raised in sustainable ways or in more conventional ways that are similar to CAFOs. I like Trader Joe’s, and I generally approve of their organic products. But “Conventional” is conventional, and this package does not promise anything but. It seems more likely that these pigs are raised in facilities more like CAFOs, rather than being “pastured” or “sustainable.” It’s good bacon, but because of the sourcing issue, I will only resort to it in a pinch.
As a bacon connoisseur I’m always on the lookout for new and unique varieties to try. One of my latest obsessions is Black Forest bacon, a German-style bacon made from premium pork belly that’s cured seasoned, and smoked over pine for robust flavor. With its signature spice coating and slight sweetness, Black Forest bacon offers an incredible taste experience unlike any other bacon.
However, cooking this specialty bacon requires some specific techniques to bring out its best qualities. In this comprehensive guide, I’ll walk you through everything you need to know to cook Black Forest bacon to crispy, savory perfection.
Let’s start with an overview of what exactly Black Forest bacon is. This incredible bacon hails from the Black Forest region of Germany, where it’s made using traditional Old World methods. Here are some key facts:
- It’s made from pork bellies of heritage breed hogs fed a vegetarian diet
- Dry cured with a proprietary blend of spices
- Smoked slowly over aromatic pine wood
- Has a dark mahogany color and firm texture
- Coated with a crunchy layer of spices like garlic, salt, and pepper
- Imparts a robust, smokey flavor with hints of sweetness
With this artisanal approach, Black Forest bacon offers incredible depth of flavor in every bite. Now let’s get into the best cooking methods to maximize that flavor.
Baking for Maximum Convenience
One of the easiest ways to cook Black Forest bacon is by baking it in the oven. This hands-off approach lets you cook up a big batch with minimal effort. Here’s how to do it right:
- Preheat oven to 400°F
- Line a rimmed baking sheet with parchment paper
- Arrange bacon slices in a single layer on the sheet
- Bake for 10 minutes, then reduce heat to 300°F
- Bake another 10-15 minutes until desired crispness
- Transfer to a paper towel-lined plate
Baking gives you evenly cooked bacon, though it may have less smoky flavor than frying. Adjust baking times based on thickness.
Pro Tip: Use a broiler pan for extra crispness! The slotted surface allows more airflow.
Pan Frying for Maximum Flavor
For the classic taste of bacon seared in its own fat, frying on the stovetop can’t be beat. Follow these tips:
- Use a heavy skillet or cast iron pan
- Cook over medium heat for even browning
- Pour off excess grease as needed
- Fry for 8-10 minutes, turning occasionally
- Remove with tongs to a paper towel-lined plate
Frying brings out the smoky essence of the bacon. Just keep a close eye to prevent burning!
Grilling for Added Smokiness
Cooking Black Forest bacon on a grill or smoker infuses it with even more smoky flavor. Here are two methods:
Direct grilling:
- Preheat grill to medium high
- Place bacon directly on grates
- Grill 2-3 minutes per side, monitoring closely
- Remove when crispy and lightly charred
Smoking:
- Soak wood chips 30+ minutes
- Place soaked chips in a smoker box or foil pouch
- Put box or pouch on grill grates
- Place bacon on grates next to the chips
- Smoke 5-7 minutes per side with lid closed
The smoky aroma from the wood chips permeates the bacon as it cooks. Heavenly!
Microwaving for Speed
If you’re in a hurry, the microwave can cook Black Forest bacon decently. Place slices on a microwave-safe plate and cook at 1 minute intervals until done, about 2-4 minutes total. Just note that microwave bacon can have a rubbery texture if overcooked.
Air Frying for Maximum Crunch
Air frying is my top choice for getting Black Forest bacon ultra crispy with little mess.
- Place slices in air fryer basket in a single layer
- Set temperature to 200°C/400°F
- Cook 6-10 minutes, shaking basket occasionally
- Cook longer for crispier bacon
The hot circulating air crisps the bacon nicely without the need for added oil. So easy!
Cooking Low and Slow
For tender, melt-in-your-mouth bacon, cook it low and slow in a 225°F oven or smoker for 1-2 hours. The lengthy cook time at a lower temp renders the fat slowly. Be patient for the best results!
Perfection Tips for Texture and Doneness
Dialing in the perfect texture when cooking Black Forest bacon comes down to controlling these key factors:
Temperature
- High heat = crispy
- Low heat = chewy
- Start high, then reduce heat
Cook time
- Shorter = chewier
- Longer = crispier
- Watch it closely to avoid burning
Fat content
- More fat = chewier
- Less fat = crispier
- Trim excess for ultra-crisp
Prep method
- Baked = brittle and crispy
- Pan fried = chewy middle with crispy edges
Serve immediately
- Sitting causes it to soften
- Transfer direct from cook method to plate
With the right technique, you can achieve bacon bliss with Black Forest bacon. From baking to pan frying and beyond, cook it using your preferred method and temp it with an instant read thermometer for perfect results every time.
Innovative Serving Suggestions
Black Forest bacon’s versatility allows for many creative ways to serve it beyond just breakfast:
-
Complement sweets like waffles or pancakes by crumbling it on top
-
Take burgers up a notch by topping with fried bacon and melting cheese
-
Wrap prosciutto around bacon-stuffed dates for a savory bite
-
Sprinkle fried bacon over salads, pizza, baked potatoes, and more
-
Candy the bacon by coating cooked slices with brown sugar or maple syrup and baking until glazed
-
Make bacon ice cream by cooking and crumbling bacon into the custard base
-
Infuse cocktails like Bloody Marys and Manhattans with a smoky bacon garnish
With its incredible depth of flavor, the possibilities are endless for enjoying Black Forest bacon in fun and innovative ways.
So grab a pack of this incredible German specialty bacon and get cooking! With its signature blend of spices, hint of sweetness, and incredible smokey flavor, Black Forest bacon is a cut above standard supermarket bacon. My tips will help you achieve crispy, mouthwatering results every time. From the woodlands of Schwarzwald to your skillet, this bacon is a true treat.
Making everyday foods an enjoyable and satisfying must-have. Search
Trader Joe’s Uncured Black Forest Bacon
The packaging is impressive, and definitely carries with it a “Rustic” feel. At least, it does to me. It intrigued me, and I’ve been eyeing it for a few weeks. So I finally took the plunge, so to speak, and picked up one package of it. I generally like the flavoring of the “Black Forest” branded hams and pork products. There aren’t many which use Paleo acceptable ingredients, so it’s been some time since I’ve had any. That being said, this product looks great, and I liked how it looked overall, except for the serving size (small serving sizes mean hidden sugar!!). I was, no surprise, quite excited to give this a try!.
Opening The Package:
After cutting it open, I smelled it. Before I start cooking the bacon, I always take a moment to smell it. This gives my nose time to get used to the way it smells. I think it’s a good way to get into the bacon mode—not the mood, because I’m always in the mood! It smelled peppery with a hint of earthiness. Could the bacon’s color have something to do with what I thought I smelled? Its color is very different from what you’d expect from any other bacon. The dark colors that are coming in from the outside of the bacon make it look more like smoked cheese than cured meat. Even though it is definitely cured meat, the FDA says that cured meat products that aren’t cured with commercial curing salts must be called “Uncured.” We learned this from our friends at Vermont Smoke And Cure a while ago. And because the naturally occurring nitrates in this bacon come from celery, it has to be labeled as “Uncured.” Silly? Yes.
It became clear that the bacon pieces had been cut very thin as I began to separate them. Since the package says that one slice of bacon is a serving size, this was just a reminder of how much sugar had to have been used to make this bacon. Remember the rules for bacon: a company can write “0g” for carbohydrates as long as the serving size is small enough that the carbs in that serving are less than 1. As long as there is less than 1 gram of sugar per serving, the sugar must still be on the list of ingredients. However, it does not have to be in the Nutrition Facts. I would guess that there are more than 12 grams of sugar in the 13 slices of bacon that come in a package. This is fairly insignificant in the grand scheme of things. People on the Ketogenic diet can still eat 6 grams of sugar, which is half of the package. But it’s important to keep track of!.
Cooking:
I cooked this slow, taking about 20 minutes of total cook time. When I make bacon for my Bacon Project, I usually cook the meat slowly. This gives the bacon plenty of time to get to the right level of doneness and gives me plenty of time to notice that it’s there. This cooked quickly, as I expected given how thin the slices are. If I were to cook this on a griddle, this is what I would remember: it will cook quickly. When bacon was cooking, it had a smell that was very different from other foods. It smelled like some Korean barbecue sauces I’ve had. Kind of a combination of sweet and peppery. It was a pleasant smell, and my wife and I both enjoyed the aroma.
The Taste:
The smell and the taste were nothing alike! It had a hint of sweetness that you might have thought it would have from the cooking smell, but there was no pepper! At least not the spicy kind that the smell hint at. That was OK though – the well-spiced version of bacon was delightful. We had never tasted spiced and smoked meat that made our taste buds dance in a way that we don’t remember. This was the cure in cured meat, just like Vermont Smoke And Cure was the smoke in smoked meat. The flavors of the “Black Forest” were excellent, and I look forward to having more of it!.
Presentation:
Here is where things get interesting. Some of the ways I keep an eye on my bacon (no pun intended!) is by watching the color change as it cooks. The bacon usually starts out a rusty orange color, with a tiny bit of bright red in the middle of the meaty parts. The bacon will get darker as it cooks, and you can remove it when it’s the right color. The color in this bacon, on the other hand, is so dark when it’s first made that it’s hard to tell when it’s done. You have to be careful with this bacon to make sure that you don’t overcook it. I’ve already said that I’m very careful with my Bacon Project bacon, and that I cook it slowly so that I don’t miss the “Just Right” moment. To make this bacon taste even better, I had to add something else: I had to pay attention to how firm the bacon was while I was stirring it, not its color, as it got closer to my “Just Right” level.
Serves and plated: the bacon is a very interesting departure from normal bacon. As you can see in the picture, it is quite dark, and looks overcooked. That turned out to be just fine, however, as you noted what my thoughts were on the taste. As long as you add the extra time to cook and watch carefully for how hard you want it to get before taking it off the heat, you should get a great result!
For more thoughts on Bacon, and further Bacon Project posts, keep an eye out for Urban Paleo Chef posts! Also, comment in with thoughts, suggestions, and questions for all things Bacon related!
The critique over with, here is what I use as a base for evaluation of my bacon.
- √ No nitrates or nitrites were added (except for the ones found in celery and sea salt).
- √ Minimal processing, no artificial ingredients
- √ Pork raised without antibiotics
- Sustainable farm raised
This one gets a check-mark for the first three categories. I looked into the fourth group, but I couldn’t find any information on Trader Joe’s’ website about where this bacon comes from. Because of this, I don’t know if these pigs are raised in sustainable ways or in more conventional ways that are similar to CAFOs. I like Trader Joe’s, and I generally approve of their organic products. But “Conventional” is conventional, and this package does not promise anything but. It seems more likely that these pigs are raised in facilities more like CAFOs, rather than being “pastured” or “sustainable.” It’s good bacon, but because of the sourcing issue, I will only resort to it in a pinch.
Black Forest Bacon & Shishito Peppers Stir Fry | What to Make for Dinner #001
FAQ
What’s the difference between black forest bacon and regular bacon?
What is black forest flavor bacon?
What is the best way to cook bacon?
Is black forest bacon dark?