How do you like your bacon?

Pork is the main cause of cancer?? lol

 

you have a reference for ANY of that "information?"

 

Hello,

late, but your wish is my command :



Regards
Gyro

 

Can you fax me some?

 

Hello,

too late .

Regards
Gyro

 

Pig!

 

Hello,

I have the rind somewhere. Maybe I can stuff it into the fax machine .

Oh, I think the cake is ready. Excuse me for a second...

Regards
Gyro

 

I'm waiting by my fax machine.

 

Hello,

the damn thing got stuck somewhere in the machine. *poke**poke*

Regards
Gyro

 

hey rat, i recently read that the levels of nitrates produced with celery juice can be like 100 or 1,000 times more than the levels in nitrate-treated meats. this is because adding celery juice can produce varying amounts of nitrates - so it can't be controlled precisely.

with that said, i still try to avoid nitrates in my lunch-meat, and i look for ones with "no added nitrates"

 

That perfect point where the fat dissolves as soon as it touches your teeth, and the pink may have a little bit of chew, but is generally tender.

I think this point might be more on the "you might get trichinosis" side of cooked, but.... ehh...

 

It's not a semantic argument. You've been tricked by the marketers, which is what they wanted.

The end result is nitrites in the cured meat. Bacterial cultures act on the added nitrates, whether the nitrates are chemically derived or come from celery, and produce nitrites. The nitrites can produce nitrosamines when they combine with amines in the meat.

What is devious about the loophole in the U.S. pork labeling laws is that the product can be labeled 'uncured' when it's actually cured and that the label can say 'no added nitrites' when in fact it contains nitrites that were produced within the meat by bacterial cultures. Technically, nitrites weren't added, but nitrites are still produced in the meat as a result of bacterial cultures acting on the added nitrates.

The end result is nitrites in the meat.

 

I don't understand the goal of going to the trouble of curing things that claim to be uncured.

Not downplaying what you're saying - just saying, I don't see why they're so desperate to have a loophole, when they could just do less work and not need a loophole - at least as far as the uncured/cured thing.

 

Organic doesn't mean that there aren't nitrites in the meat. The use of adding nitrates to the meat from a natural source to produce nitrites in the meat using bacterial cultures allows companies to label it as organic, even though the nitrites produced within the meat are the same as added nitrites. It's a slick marketing trick.

http://www.nytimes.com/2011/07/02/business/02hotdog.html?_r=1&

"But companies that label their products natural or organic must use natural sources of the preservatives. They usually employ celery powder or celery juice, which are high in nitrate. A bacterial culture is used to convert that to nitrite. The resulting chemicals are virtually identical to their synthetic cousins. When the products are packaged, both conventional and natural products contain residual amounts.
A study published earlier this year in The Journal of Food Protection found that natural hot dogs had anywhere from one-half to 10 times the amount of nitrite that conventional hot dogs contained. Natural bacon had from about a third as much nitrite as a conventional brand to more than twice as much."

 

I've never really been a big fan of Kevin Bacon but I did enjoy the movie Tremors


Hotwater

 

A meat can be uncured but it won't taste the same as bacon. Pork belly is uncured meat used for bacon, but it doesn't taste the same as bacon. That is why companies go through the trouble of curing it. Part of the curing process involves adding nitrites. Also, nitrites give the meat a pleasing pink appearance.

In order to make it appear to the public that nitrites aren't in the meat and to conform to organic standards, companies add nitrate from a natural source. Bacterial cultures are added to the meat and convert the nitrates to nitrites. The end result is nitrites in the meat, the same as added nitrites. The labeling laws in the U.S. allow companies to say 'uncured' and 'no added nitrites', even though it's cured and has nitrites.

 

Not crispy. Well... maybe a slight crisp.

 

By the way, doesn't the word "bacon" mean smoked lard in french, or something like that?