Naked Bacon

[Sam__]

Next time don't use the quote option to indicate I said that - I quoted a website and went "LOL".Why did you think I went "LOL"??

I went LOL at the ridiculous hatred of nitrites and LOL at the thing I highlighted - plenty of organic/health food bacon is using celery juice anyway,and that includes farm bought bacon. So whether you like to or not,you getting nitrites.

So basically most bacon has nitrites in it for the last few decades - there are people who lived past 100 who ate bacon everyday.

They rightly pointed plenty of organic uncured bacon does use celery juice,which has high levels of nitrite. The scare mongering is coming from organic/health food lot,who keep going on how its always 100% better to buy their products since less nitrite equals less migraine,etc and other weird stuff.

Plus,as indicated later nitrites have been used for a very good reason.

This is what annoys with all this "organic" and "health food" stuff - its been proven time and time again that just because you use modern ways of processing or growing food,it does not mean 100% its worse off than "old fashioned" methods.

I would be more worried less about the bacon and the amount of calories in total,and whether you have a balanced diet.



This.

People forget that Botulinum toxin was a major problem,before modern food preservation techniques were derived. In the past there were situations where even canning/preserving was not done properly and it killed people.

I'm so sorry. I in no way meant to aim my response at you. It is my poor ability to use the quote button. I was trying to quote what you had quoted but made a mess of it. I was trying to expand on your 'LOL'. Albeit in a more agressive way haha.

[CAT-THE-FIFTH]

I'm so sorry. I in no way meant to aim my response at you. It is my poor ability to use the quote button. I was trying to quote what you had quoted but made a mess of it. I was trying to expand on your 'LOL'. Albeit in a more agressive way haha.

Ah,OK! Thanked then! I always thought the main advantage of smaller production was the ability to basically get better quality meat,and meat which is fresher. I just wish more organic/smaller producers just concentrated on that,as that is what mass production does,is quantity not quality!

Also,the bacon heroine herself:

https://www.usatoday.com/story/news/...yday/73444660/
http://www.foodandwine.com/fwx/food/...-115-years-old

Not many people will say that eating bacon every day is the key to a long life, but the world’s oldest woman swears by it.

Susannah Mushatt Jones, 116, keeps a steady diet of bacon, eggs and grits for breakfast. A sign in her kitchen reads: “Bacon makes everything better.”

She died in 2016,just before her 117th birthday.

[Sam__]

Ah,OK! Thanked then! I always thought the main advantage of smaller production was the ability to basically get better quality meat,and meat which is fresher. I just wish more organic/smaller producers just concentrated on that,as that is what mass production does,is quantity not quality!

Also,the bacon heroine herself:

https://www.usatoday.com/story/news/...yday/73444660/
http://www.foodandwine.com/fwx/food/...-115-years-old



She died in 2016,just before her 117th birthday.

Thanks for being so understanding.

If she can do it, we all can!

A quick shout out to my small business Curious Meats. It's only me and it's only small but the product is top quality, if I do say so myself .

[CAT-THE-FIFTH]

Thanks for being so understanding.

If she can do it, we all can!

A quick shout out to my small business Curious Meats. It's only me and it's only small but the product is top quality, if I do say so myself .

Not allowed too much bacon at home,since family believe all the anti-bacon lies!!

I did like the one about people getting neurotic about salt(forgetting that in many cultures salted meat and fish was the only way to get animal protein),and one study which basically showed,that it was more a case of people having poor diets,which happened to have a lot of salt in it!!

[peterb]

Thanks for being so understanding.

If she can do it, we all can!

A quick shout out to my small business Curious Meats. It's only me and it's only small but the product is top quality, if I do say so myself .

I think we can allow that...

Just a thought - can you cure Moose

[b0redom]

I guess that would depend on what was wrong with it.....

[CAT-THE-FIFTH]

I think we can allow that...

Just a thought - can you cure Moose

Ikea actually sell Elk/Moose and Pork smoked sausages:

http://www.ikea.com/gb/en/products/f...-art-40256305/
http://www.ikea.com/gb/en/products/f...-art-80232925/

Apparently there is Moose cheese:

https://discover.luxury/culinary/mos...-in-the-world/

Its also unsurprisingly one of the most expensive cheeses in the world,no doubt due to the issues with milking a Moose.

[Saracen]

....

Apparently there is Moose cheese:

....

For some reason I find myself feeling very glad about, I'd already had my dinner tonight before reacing that.

[Sam__]

Don't worry, Sam_, I'll still gobble your meat quite happily!!

Incidentally, do you make any biltong or droewors?

Any time buddy .

Currently bilton and droewors aren't on the menu, although I'm a huge fan of both. They are on the list of things to make if the business grows.

Me too! Nothing beats a couple of farm shop rashers, eggs, a sausage or two, mushrooms etc for breakfast.

Looking at a previous post on botulism, - I was under the impression it was an anaerobic bacteria, which is why it can occur in improperly sterilised canned food - is it a potential problem with badly cured food?

Inside a sausage casing or a brine is anaerobic, therefore can potentially be an at risk environment.

[Sam__]

I think we can allow that...

Just a thought - can you cure Moose

Moose is something I have eaten and am a big fan of. I usually have it teriyaki style with a minimum 24 hour marinade. It's quite a lean meat, so for longer term cures a Bresaola type would work well. Other than that moose jerky is very tasty.

[peterb]

Moose is something I have eaten and am a big fan of. I usually have it teriyaki style with a minimum 24 hour marinade. It's quite a lean meat, so for longer term cures a Bresaola type would work well. Other than that moose jerky is very tasty.

I'll let him know!

[Ttaskmaster]

Currently bilton and droewors aren't on the menu, although I'm a huge fan of both. They are on the list of things to make if the business grows.

If you make them, it will grow!!

But seriously, there is quite a market for decent, well-made biltong and especially good droewors. Our local emporium (up in Bracknell) has been running for a few years now, but both their main Saffer products are a little on the naff side.
Another acquaintance specialises in jerked meats and was even on Dragon's Den seeking assistance with a growing business, but he too cannot get the hang of decent biltong.
Beyond that, most SA shops stock rather mediocre brands, like Cruga and Jumbo.

The one in Maidenhead does well enough, but they have a local butcher they've been making very rich for a good decade, now!

Just a thought - can you cure Moose

You're on quite a violent streak today, aren't you?
I approve!!

[CAT-THE-FIFTH]

You're on quite a violent streak today, aren't you?
I approve!!

Try catching one - might not be so easy. Plus beware of the Moose sending muscle over when you least expect it:

https://globalnews.ca/news/4060802/a...isiting-moose/

[Butcher]

So basically most bacon has nitrites in it for the last few decades - there are people who lived past 100 who ate bacon everyday.

There are people who lived past 100 and smoked 40 a day too, it doesn't mean smoking is fine. You can't use one outlier to say something is safe, that's not how statistics works.

Besides, that sort of thing goes both ways. It would be easy to say 2500 people under 50 a year contract bowel cancer. Quick ban all red meat and bacon. But that is just as knee jerk in the other direction.

[CAT-THE-FIFTH]

There are people who lived past 100 and smoked 40 a day too, it doesn't mean smoking is fine. You can't use one outlier to say something is safe, that's not how statistics works.

Besides, that sort of thing goes both ways. It would be easy to say 2500 people under 50 a year contract bowel cancer. Quick ban all red meat and bacon. But that is just as knee jerk in the other direction.

People worry too much - we live in an 02 rich atmosphere with UV radiation - we are screwed either way. It's like all those people who say don't eat rice or coconut milk,don't fry,don't eat salt,etc but there are countries where most people eat food with all of that since that is the local diet and the average lifespan is well into 80s with half the healthcare of a richer country. Eat stuff in moderation and balance, try cooking food from base ingredients,exercise (even if it means frequent walking),etc you will be fine.

Most people who have health issues overdo it,just like drinking - a big difference between a moderate drinker and someone who overdoes it.

The other aspect is stress(poor life balance) and lack of good quality sleep.

Plus if you listen to the media it frequently says everything is bad for you and its hilarious when it literally contradicts itself on what food is bad and good. It's leads to a situation where people get neurotic and the worry probably causes more health issues!

Edit!

Going back to the nitrite/nitrate paranoia,celery for the last few years has been promoted as a wonder food:

https://www.google.co.uk/amp/s/amp.t...fits-vegetable

Pfft,oh noes! Eat a rasher or two of bacon a day and you will die due to nitrites/nitrates metabolism apparently. I suspect that lady wasn't eating 20 rashers of bacon every day! What's the likelihood if you ate lots of veg, etc you will get loads of it anyway?

Its like with frying and baking - it will cause you to get more cancer according to reports yet in plenty of countries that's the way people have cooked anyway,yet lifespans are up over time.