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The latest fad seems to be "uncured" bacon(seem like an oxymoron to me). People are apparently more afraid of nitrites in their food than botulism.
A good article on the subject:
https://amazingribs.com/tested-recip...g-meats-safely
I've been making my own for a while now, but still use commercial bacon for some stuff, like bacon wrapped stuffed jalapenos.
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
Meat Lord is the proper form of address...Originally Posted by Irving
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
TFOGGER, do you cut yours by hand or do you use a meat slicer?
There's a fine line between cuddling and holding someone down so they can't get away.
Meat Lord
Giggle snort
My airstream has been stolen by dopers
I have a brisket curing for pastrami in the fridge right now hopefully it turns out the. Have some bellies to do
You sir, are a specialist in the art of discovering a welcoming outcome of a particular situation....not a mechanic.
My feedback add 11-12 ish before the great servpocaylpse of 2012
Haven't seen it there my last 3 trips. Meat department told me they aren't offering it anymore.
We are picking up three bacon seeds next weekend. They should be ready by October or November. I dont like playing with them when they weigh 500 or more pounds.
We tried the uncured bacon on the first pig. I much prefer the cured bacon. It had nothing to do with nitrates, I was just too cheap to pay the $20 per side to cure it. The last two we had cured and it was delicious.
Restaurant Depot admits KC Barbeque Society members, if you don’t have a business connection that gets you in.
9mm - because they don't make a 9.1mm
I have a pellet smoker, maybe it would be worth doing my own sometime. Having space in the refrigerator is the tough part for the curing. Maybe I need to pick up a used fridge to put in the garage. Maybe even a commercial slicer. Then turn the garage into a big smokehouse... Damn, about 20 years ago I used to have a decent electric rotary slicer but that's long gone.
Ok back on track. I'm gonna try the bacon behind the counter at King Soopers and see how it comes out. I know I tried it once before but couldn't remember how it turned out. And then see about making a batch of my own here soon after looking at some recipes and methods.
Just got back from King Soopers. There's now apparently 4 different kinds of meat counter bacon they have. Applewood, Hickory, Cherry, and Jalapeno. So I got a half pound of each. The guy was new and didn't know for sure if it was dry cured, but from the nice texture, I'm pretty sure it is.
Gonna make some of each over the next few days and see what I think!
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