Oscar MayerConsumerAffairs Unaccredited Brand
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Oscar Mayer has always been the only brand of bacon I bought. I have noticed in this past year that the bacon has more and more fat in it. It has changed the taste because it has more and more fat in it. It doesn't even taste like bacon. I see that other company's are doing the same thing. I poured 3/4 cups of bacon fat from cooking from a 16 oz package this morning. That did it, I am through with buying bacon until not only Oscar Mayer but other company's stop with this poor job of butchering. I wish you would sell to the public the same bacon you sell to restaurants.
When I was a boy Dad insisted on buying Oscar Mayer Bacon because it had the most lean and only enough fat to make it good and it fried up nice. NOW it is 98% fat and very little lean with both the full pack and Center Cut. I'm not buying it anymore!!!
Living in a small town makes selection of styles of bacon limited but OM always offers good quality. Price sometimes is a little high compared to off-brands but is worth every penny.
Oscar and I have been good friends now for more years than I care to count. In a blind taste test I could pick out Oscar 10 out of 10 times. It is the perfect flavor of bacon for pancakes, grits and my Swiss cheese and bacon burger. With the price of it lately, I don't eat it as much as I use to, but I still love.
I like many others have noticed that your line of hot dogs have changed in the last year, and frankly they are no longer a favorite in my house. I grew up eating OM Hot Dogs, and now not only do they taste different, they also look, and cook different. You claim that you eliminated nitrates by using celery salt now, but celery salt contains nitrates, so all you did was made them taste awful, and no health advantage was made by doing so. The outer skin, I guess you would call it, is also a different texture now, and the dogs cook up differently, they're just no good! Maybe you could give consumers a choice like Pepsi ended up doing with their Diet Pepsi, have an original, and the newer ones both in markets, and let us decide what we want to spend our money on, you can bet your ** it would be the old recipe that would be once again bought, at least in my house!
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This product is good, however I find that it is not quite consistent in providing the crispness I desire in my bacon. Overall it is a good addition to sandwiches.
I love Oscar Mayer bacon and I feel that this brand is one of the best. 90 percent of the time it cooks just right but I do notice that from time to time the cut of the bacon is not always right. Sometimes this do not allow it to cook as well as it should.
I've been using this product (Naturally hardwood smoked bacon) for over 42 years. I've noticed in the last 6mos the quality is off for the last 6mos. I buy about 3 packs, of the 16 oz and every pack after cooking some had to throw it away. It doesn't cook or taste like it used to. It reminds you of salt pork or butcher's cut bacon. I broke a tooth on it about a week ago. I'm done. I've complained waiting on a response. If a response or resolution is not done soon I'm sure Congressman Trey Howdy would like to look into this because it's a lot of your other products as well when I go into the stores. Now your products are stacked. If you pull a few back some are molded. People are not buying the product in my area as much.
We have used the natural, no preservative bacon for years and have had no issues of flavor or safety. It is consistently good and we appreciate no artificial additives.
It's a very good tasting bacon that is perfect by itself or on a sandwich. I really enjoy that it doesn't have much fat on it and that you can create delicious dishes with it. I would like it to come in more flavors though.
To my taste, OM has the best tasting turkey bacon. Since I stopped eating pork, it fills the hunger for bacon. Since "regular" bacon has sky-rocketed in price, it is also markedly less expensive. Only improvement would be non-use of nitrates.
After opening a package of Oscar Mayer chicken lunch meat I found a pile of ground up foreign matter. I just can't believe that this was over looked. What kind of inspection protocols do they stand by.
I grew up in Wisconsin that was until recently the home of Oscar Mayer meat products. These products were a trusted brand and wherever I have moved in the United States and Canada, I have purchased them. However, I've noticed, since the purchase of Oscar Mayer by Kraft and, especially since the move of headquarters to Chicago, product quality and taste has changed drastically. Obviously, taste is subjective but the first indication of change was the loss of smoke flavouring in Oscar Mayer Hot Dogs and a change in the casing material to something that resemble plastic. More recently, Oscar Mayer Hard Salami appeared on the shelves with the sliced meat fitting loosely in the packaging and thin layer of white congealed fat at the bottom - I have never seen anything like that.
Then, approximately two months ago, Oscar Mayer Braunschweiger 8 oz. packages appeared on my local grocery's shelves with an unusual "quirk" in the packaged product - items with the same lot #, all listed as 8 oz. weight, were noticeably different in length by 1/4" to nearly 3/4" with no difference in the diameter of the package. It's like product taste and production quality control have gone out the window - I no longer purchase Oscar Mayer products.
In January 2017 Oscar Mayer changed their regular bacon. It is now much wider slices, so there are about 12 in a 1 lb package instead of the old 18. One piece was always the perfect size for wrapping 3 hotdog pieces for an appetizer. Okay, they want to eat the same 3 rashers, but that's about 50% more. But, the REALLY horrible thing is this taste. It now tastes VERY SMOKY -- something I do not want in bacon. Even the fat smells very smoky. (I save my fat, freeze it and then cook with it. Today, it smelled horrid.)
I've been a lifelong fan of Oscar Mayer bacon, but not so much anymore. I've noticed for quite some time that the "Thick Cut" has gone from a decent thickness back down to their old "Normal Cut". I just opened a package the other day and the "Thick Cut" bacon was about the thickness of Prosciutto. There now seems to be no difference between the "Thick Cut" or "Normal Cut". Very dissatisfied with the direction Oscar Mayer is going with these cuts.
Oscar Mayer Butcher Thick Cut Hickory Smoked - I prefer thick cut bacon because it is usually less fatty and bakes to a more even meaty texture rather than being either too soft or getting too crispy/crumbly. The hickory smoke flavor also goes well with the brown sugar/cayenne mixture I like to bake on my bacon. I generally split my shopping between Reasor's (for produce and meat) and the Neighborhood Walmart nearest me (for non-perishables and dry goods).
Since for my family, bacon is usually an impulsive meal choice, and Reasor's is further away, I tend to get my bacon fix at the Neighborhood Walmart, which rarely changes the products it stocks. So I haven't had an issue so far. Brown sugar and cayenne mixed together and patted on the raw bacon! Also good is a little pinch of bourbon in there. Considering how cheap pork is to produce, I feel like bacon pricing has gotten a bit out of hand, but since it's an occasional treat and not a staple for our family, it's never been an issue.
I typically get just the regular variety because I often use bacon when making New England clam chowder. Regular flavor works best in this soup. The 2 grocery stores I use always have the bacon because it's a popular brand. If it became unavailable, I'd request it from the store manager. Fried on the stove top. Don't cook it on a too high heat. It will burn and smoke. I typically flip it several times to make sure it doesn't get too brown on each side. Life is too short to deny yourself occasional bacon. It's not something I have every day or week, so I don't care about the cost. Bacon is great for many treats not just breakfast. Even the pre-cooked bacon is good especially if you are in a hurry first thing in the morning. I do typically fry bacon for sandwiches or soup, not breakfast.
I like the smoked and sweetened best but overall I prefer sweetened. I feel that the sweetened just enhances the rest of the bacon flavor. My product is usually on the shelf so I assume that more people like the type of bacon that I prefer. If my store didn't carry the brand I like all the time it would be okay. Baked in the oven. I do not use any special preparations for when I fix bacon. Even though I like my bacon cooked and crisp I have found one way that it does not splatter all over the kitchen and that is to Microwave it by putting it on a plate covering it with a paper towel and microwaving it for a minute to a minute and a half.
It is already not worth my purchasing bacon as it is right now. With the range of prices steadily going up I can't afford to purchase Bacon. I have tried many varieties of bacon but feel that Oscar Mayer overall has the best flavor of all the brands I have tried. Sometimes when you are cooking on the stove-top the bacon shrinks away to nothing even though it may still have a unique flavor associated with bacon. If there is a way to keep bacon from shrinking a person could make a mint.
I usually just get plain regular bacon. Although I do try to get the center cut type. Less fat that way in my mind. Every once in a while I will get smoked if regular is not available. My grocery store is in an area where there are a lot of Mexicans, so unfortunately they cater more to the Mexican taste. That means they don't always have the "good" bacon in stock. They tend to sell the cheaper stuff. I don't do anything special except that I do fry on the stove top. BUT I only put about 6 strips in the pan at a time and use a lower temp. I flip the pieces usually once. I take out and place on paper towels to drain any fat. And I take them out of the pan BEFORE they get too done because they continue to cook a bit once they are out of the pan.
I love bacon but to be honest I don't eat it as much as I would like too. With all the hype about it being bad for you. So price isn't important since I don't buy it all the time. And I try to get it on sale and freeze it. I do not like bacon that has a lot of marbling and I won't buy it if it does. Even if it was inexpensive. There is nothing like bacon. I always try to buy just the center cut type, as there is less fat. If what the store has is too fatty I will pass since I don't eat it all the time. I can wait until I can get some nice lean bacon. And I always drain it on paper towels and even blot it to get whatever grease I can off of it.
We buy the Hickory Smoked and I love it. It cooks up nicely and the flavor is so very good. It is my favorite bacon of them all. That is the only one we buy now. All the grocery stores regularly stock the bacon I like the most. We have not had a problem yet with finding what I like to eat or my family likes to eat. Very easy to find. I have not had to ask to stock my brand. They always carry it in the stores. We get it baked in the oven. We cook our bacon on a metal pan with a sheet of tin foil, line the bacon strips up and cook at 390 in our oven and we do not flip it at all. Takes about 20 minutes but check it, cooks beautifully, the strips come out straight and not all curled up. You can fold the foil up when you are done and it cools and just throw it out and call it a day. Yum. I don't want all fat, want the taste I expect and Oscar Mayer is very good at doing just that so have no complaints.
I eat my bacon probably at least twice per week. I eat it just by itself most of the time. Just love it. Great on a BLT as well. It is so easy to cook the cooking sheet way on the foil and so easy. Twenty minutes is not too long to wait for an outstanding batch of bacon. This method of cooking is much better than pan frying and you don't get hit with the grease. But most of all it is just a good quality of bacon. It tastes great and as long as the flavor is good, we will continue to buy it. I have a large pack in the fridge.
I just get the regular bacon which I think is smoked but I'm not even sure. I don't go looking for any special kind of bacon because bacon is expensive enough as it is so I don't look for ways to make it even more. I fry my bacon in an electric skillet at 350 and turn it when it looks done on one side. I don't bother to time it, I look at it. The only thing I add is a little bit of salt after the bacon is cooked. If there were too much fat consistently I would buy another brand but that's unlikely because I check the bacon very carefully before I buy it. I only buy it when I get a good deal on it. I simply buy what looks good and fits into my budget.
Bacon is a pork protein. I prefer it "as is" without anything special done to it. It has been a breakfast staple in our home for literally generations. Oscar Mayer is a well-known brand so I usually do not have a problem finding it. It does fly off the shelves rather quickly, so I usually buy several packages at once. This is the proverbial way my grandmother cooked - We cook it low and slow and turn frequently so it has a nice doneness to it. Buying a well-known brand you have consistent flavor and marbling. Bacon may have become an expensive treat to some, but it has always been a breakfast staple for our family. Bacon has always been part of life - breakfast, lunch, or dinner. It adds flavor to hamburgers and a sprinkling over salad. It is a staple ingredient in my quiches.
To us bacon is bacon and as long as it tastes like bacon and goes well with other foods we are content. Never had any problems finding the brand of bacon we prefer. Sometimes we will switch brands if they are on sale and look just as good as our regular brand. My thinking is that if you want to buy a product and have a craving for it you will pay the price listed. I've consumed bacon for all of my 73 years, never worried about any of the ingredients that some in the media claim may do me harm. I enjoy it with eggs, in a sandwich as a BLT or just as a side with other meals. It's tasty and complements many foods. I'd never stop eating or craving for it.
Plain old bacon... Fried on the stove top. Just fry it until done but not too crisp. It is already too expensive. Sunday would not be Sunday without bacon & eggs.
Turkey bacon for me since it does not have the fat. Turkey bacon, better value and good taste.
I love the sweeter bacon but my hubby loves the smoked. But whatever bacon we buy, we are happy with it. I wish companies would give out more coupons for bacon- we would be happy to use them. My grocer always has a good selection of bacon. I just wish more coupons were available for different brands. I would like to try some different flavors and brands. Just frying it up in a regular frying pan is the best. But the bacon has to be extra crispy. The flavor is the best when crispy. If it has too much fat (marbling), I won't buy it. Also, I have noticed the price is rising and instead of getting a sixteen ounce pkg., you now only get a twelve ounce package. We love bacon but if the price continues to rise (and the packages keep getting smaller), we will not be buying it very often. It will be only a special purchase now and then.
I just prefer regular bacon. If it comes smoked, that's okay but not a necessity. I just like quality bacon consisting of fine, even cut, low fat on the actual bacon itself. Oscar Mayer and a few other brands (Smithfield, Hormel, etc) are the name brands I normally have to buy in order to get the quality bacon I want. It's kind of pricey but the alternatives today are just ridiculous. I have experienced some brands where there was more fat than bacon and bacon was in pieces, not slices. My brand is a national brand and is always in stock. I do not have a problem finding it in any stores.
Baked in the oven- I use one of those bacon drip cookers where you hang the individual strips of bacon on microwavable rails to cook them and you cook for two to three minutes in the microwave oven. All the bacon grease drips into the microwavable pan shape dish to get rid if all the greasy fat. I have to put paper towel over the bacon to prevent grease popping all over microwave but worth not having to clean whole microwave. If it gets too expensive I can give it up. I do like to buy it regularly, especially when it's on sale I buy it in bulk. However, I have gone months at a time without it solely because of price. There is only so much I will spend on bacon and my limit is $4.00 per 16oz package if I have a coupon. I see name brand bacon as high as six to eight dollars per pound. Ridiculous.
I use to buy cheapest bacon available until a few years ago because the quality of the bacon had gotten so bad it was like the company didn't even care. It was about sixty to as high as eighty percent fat on actual bacon and the small percentage of actual bacon. The bacon was by Aberdeen and it wasn't really that cheap ($2.88) considering how bad the quality of the bacon was. I just stop buying it. I once had that same experience with a name brand bacon (Carolina Pride). The quality of the bacon itself wasn't as bad regarding fat to bacon ratio but instead of (12) slices of bacon I got (24) to (36) pieces.
I did contact the company and explain to them my dissatisfaction with their product. They did respond accordingly and furnished me with (3) coupons for (3) free products from Carolina Pride. Because I love bacon so much, I did use those coupons for more bacon and am happy to say that the previous package must have been a fluke because the next three were of the quality I was expecting. I do still buy Oscar Mayer, Carolina Pride & Hormel when it goes on sale and I have coupons. If not, it's Sugardale, Hickory farms, Gwaltney or Bar S. Those are some of the cheaper brands in my area that have better quality.
I never noticed but I think the only flavor I might have tried was maple. I never really picked bacon because it was smoked or flavored. I've never had an issue finding bacon in any of the stores that I shop at. Usually I go to large grocery stores so that could explain. In a frying pan low heat to avoid too much splattering of grease. I also drain the grease periodically throughout the course of cooking. I frequently turn the bacon over with a fork. We like our bacon slightly crispy so if the bacon is too fatty the pan will be filled with grease and the bacon will shrink down to nothing. We like Oscar Meyer but we've tried John Morrell and for the price it's a very good brand of bacon. We have been trying turkey bacon. It's okay but I prefer regular bacon from pigs.
Peppered - the flavor is enhanced with a kick. Most bacon is extremely salty and the pepper tends to mellow out some of the salt, while adding a little spice to the meat. My grocer does stock my brand. If they did not I would talk to the meat department to request bringing in the product not just for myself but for others to test. Fried on the stove top. Skillet on medium heat using a screen to catch spatter, a little lower heat prevents bacon shrinkage and grease spatter. Turn bacon after slight browning on the downside and continue to turn approximately every three minutes until cooked to your liking.
There have been several times when I did not make a purchase because I could see far too much marbling in the several packages I examined. I prefer a regular or thin slice of bacon because of the fat (marbling) content and the experience the these slice thicknesses tend to cook (brown) better than a thick slice. Plus I get a better (crunch) or crispiness with this thickness.
Smoked bacon is neutral enough to serve a variety of guests. Flavored bacon is best served when you know your choice will make all at the table happy. I usually chose Oscar Mayer because it is widely available at a variety of supermarkets. I do however try other brands when they go on big sales. Baked in the oven. Use a deep cast iron pan in the oven so that the rendered fat does not dirty the oven and turn on a range vent to keep the smoke alarm from activating. The price keeps going up among all brands and the fat content is too high. Often you get very little bacon out of a pound after cooking. I love bacon in almost everything. The secret is to use just a little to spike up the taste of the bacon. Also, sometimes defer from eating bacon if you are making a special weekend treat using bacon as the main ingredient so you will enjoy it a bit more.
Oscar Mayer expert review by Jim Angelus
Founded in 1883, Oscar Mayer is one of the longest continually running meat companies in America. Its meat products, especially bacon selections, are easily found at virtually any food market.
A time-honored brand: Oscar Mayer is a leader in the meat industry, and consumers know what to expect.
A bacon jerky option: Those who love jerky and bacon have a reason to celebrate.
Classic thick cuts: Oscar Mayer features a plethora of thick cut bacon selections, including hickory and applewood smoked.
Other options besides pork: Oscar Mayer turkey bacon is reasonably priced and widely available.
Uncured choices: This is good news for those looking to avoid nitrites.
Best for: Bacon lovers who want a reasonable price, those who like making BLT sandwiches and those in need of healthy alternatives to traditional bacon.
Oscar Mayer Company Information
- Company Name:
- Oscar Mayer
- Year Founded:
- 910 Mayer Ave.
- Postal Code:
- United States
- (608) 241-3311