Summary of "11 Grocery Store Bacon Brands To AVOID and 3 that are Actually Great"

Quick summary

Video tested 14 grocery-store bacon brands for ingredients, production standards, taste consistency and value.
Results: 11 brands “failed,” 3 passed. Major themes: added water/injections, excessive fat, inconsistent slice thickness, heavy salt/chemical aftertaste, packaging failures, contamination events, opaque ownership/sourcing, and price/value mismatches.
Top recommendations: Benton Smoky Mountain Country Hams (#1), Wright Brand Applewood (#2), Applegate Naturals (#3).

Strong warnings: a deadly listeria outbreak tied to Bors Head (10 deaths, 61 hospitalizations) and a recall of more than 7 million pounds; major quality and environmental concerns tied to Smithfield (owned by China’s WH Group after a $4.7B purchase in 2013).

Ranked highlights

Failures / avoid (video’s “worst” list, #11 → #1)

Bors Head (ranked 11)
- Plant in Jarrett, VA linked to a listeria outbreak (May–Nov 2024): 10 deaths, 61 hospitalizations across 19 states.
- USDA found 69 violations (dead bugs, mold/mildew, blood puddles, insect infestations); recall expanded to >7 million lbs.
- Marketed as premium but used the same preservatives (celery powder, nitrates) as budget brands.
Smithfield (10)
- Owned by WH Group (China) since 2013; controls a large share (~23%) of U.S. pork supply.
- Problems reported: excess water injection (severe shrinkage), inconsistent slices, flavor decline.
- Environmental pollution lawsuits and repeated manure spills (21 farms, >7 million gallons over decades; one 300,000-gallon event).
Oscar Mayer (9)
- “Shrinkflation”: very thin slices, high fat ratio (often 80–90% fat).
- Packaging changed to resealable bags that often fail; spoilage complaints.
- 2025 recall: 368,000 lbs of Oscar Mayer turkey bacon for potential listeria.
- Reports of mold, gray discoloration, rancid odor, spoiling before the date.
Kirkland Signature (Costco) (8)
- Inconsistent slicing: paper-thin or wildly variable thickness within a pack.
- Slices sticking to trays, ruptured vacuum seals, spoilage, gamey aftertaste.
- Widely believed to be produced by Smithfield — consistent with the quality decline and high return rates.
Hormel Black Label (7)
- Very salty/sodium-heavy flavor; white residue when cooking suggests age/poor curing.
- Packaging claims (e.g., “30 slices”) often unmet; reports of expired product on shelves.
- Batch inconsistency; greasier, saltier, chemical aftertastes recently noted.
Jimmy Dean (6)
- Greasy, artificial/chemical aftertaste; inconsistent texture (rubbery vs over-crisp).
- Reports of physical contamination (metal/plastic fragments, gristle); hair contamination reported in other product lines raising sanitation concerns.
- Thin slices that shred during separation.
Farmland (5)
- Produced by Smithfield (same issues): shrinkage, added water, inconsistent thickness, overly salty, excessive fat.
- Mid-tier pricing but bottom-shelf performance — effectively Smithfield under another name.
Hatfield (4)
- Priced as premium but quality comparable to cheaper brands; inconsistent slices and fat levels.
- Regional loyalty masks lack of true premium sourcing or better production.
Applegate & Peterson’s budget options (3)
- Use celery powder (natural nitrite source) — technically “uncured” but functionally similar to synthetic nitrites.
- Expensive ($8–$10 for 8 oz) and inconsistent: some packs thick and flavorful, others thin and fatty.
- Good for consumers prioritizing animal welfare/ingredient transparency; less compelling on pure flavor/value.
Kroger / Food Lion store brands (2) - Sourced from cheap industrial processors; excessive water, dramatic shrinkage, 70–80% fat common. - High sodium, variable slicing, vacuum seal failures; false economy—low upfront cost but low edible yield.
Cracker Barrel (1 — worst of “homestyle” marketing) - Nostalgic branding but made by third-party industrial processors; excessive fat, added water, inconsistent slicing, high sodium. - Often costs $1–$2 more than equivalent store brands without quality improvement — paying for a logo.

Passes / recommended (the three that “barely survived”)

Applegate Naturals (#3)
- Strengths: transparent ingredients, third‑party certifications, “no antibiotics ever,” humane sourcing claims.
- Ingredients simple (pork, water, sea salt, cane sugar, celery powder); better pork flavor, consistent slice thickness, less shrinkage.
- Drawback: expensive (roughly twice conventional bacon — about $8–$10 per 8 oz).
Wright Brand Applewood (#2)
- Strengths: traditional applewood smoking, consistent thick hand‑trimmed slices, balanced smoke and salt, minimal shrinkage, good fat-to-meat ratio.
- Value-premium price: ~24 oz pack for $8–$10.
- Drawbacks: occasional fatty packs; uses sodium nitrite/phosphates (not “clean label”).
Benton Smoky Mountain Country Hams (#1)
- Small-batch, family-owned, traditional dry cure and long cold hickory smoke — no water injection.
- Deep, layered smoke flavor; thick slices; clean fat rendering; pronounced pork flavor.
- Drawbacks: limited availability (specialty retailers/online) and high price (≈2-lb pack $30–$35 before shipping).

Quantitative facts called out in the video

Bors Head listeria outbreak: 10 deaths, 61 hospitalized across 19 states (May–Nov 2024); >7 million pounds recalled; USDA found 69 violations.
Smithfield purchase: WH Group bought Smithfield for $4.7 billion in 2013.
Oscar Mayer recall (2025): 368,000 lbs of turkey bacon.
Price examples:
- Applegate: ~$8–$10 per 8 oz (vs conventional $4–$5).
- Wright: 24 oz for $8–$10.
- Benton: 2 lb for $30–$35.

Overall verdict & recommendations

Avoid the 11 mass-market/industrial brands flagged in the video — common problems include added water (shrinkage), excessive fat, inconsistent slicing, high sodium, packaging and sanitation failures, and (in one case) a deadly contamination event.
Best supermarket balance of price and quality: Wright Brand Applewood.
If you prioritize animal welfare and transparent ingredients and will pay a premium: Applegate Naturals.
For an exceptional, artisanal bacon experience (special occasions): Benton Smoky Mountain Country Hams — clear winner for flavor, though expensive and less available.

Shopping tips

Look for dry‑cured, small‑batch, or clearly sourced producers.
Avoid signs of added water: heavy shrinkage after cooking and large weight loss.
Check slice thickness and fat‑to‑meat ratio in the package.
Beware “uncured” / “no nitrates added” marketing — many use celery powder (natural nitrite source).
Inspect packaging for intact vacuum seals and reliable resealable closures.
Consider price per edible yield (fat and water reduce usable meat).

Concise checklist (unique points mentioned)

Listeria contamination and plant sanitation failures
Large-scale recalls (millions of pounds)
Corporate/foreign ownership concerns (e.g., Smithfield → WH Group)
Environmental pollution by producers (manure spills, fines)
Added water / injections → shrinkage during cooking
Excessive fat content → low edible yield / greasy pans
Thin “shrinkflation” slices and inconsistent thickness within packs
Packaging failures: resealable bags that don’t reseal, ruptured vacuum seals
High sodium / overly salty flavor
Use of celery powder (“natural” nitrites) vs synthetic nitrites — marketing vs chemistry
Liquid smoke or short smoke vs real wood smoking (applewood, hickory) and flavor impact
Dry cure vs wet cure / injected processes
Batch inconsistency and formulation changes over time
Other contamination types: metal/plastic/hair/gristle
Price vs value: paying for branding vs paying for craftsmanship
Availability and shipping costs for artisanal brands

Speakers / viewpoint

The video features a single reviewer/narrator presenting investigative and taste-test findings. Different views are expressed per brand (criticisms or praise), but there are no distinct multiple speakers.