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Thread: Naked Bacon

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    Naked Bacon

    Just had my first taste of naked bacon: http://www.finnebrogue.com/naked/
    Cookes well, same taste, flavour and texture as 'normal' bacon but without the nitrates and E numbers. I would definitely buy it again.
    Waitrose have it on offer at the moment 200g for £2.25

    Anyone else tried it?

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    Admin Saracen's Avatar
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    Re: Naked Bacon

    Nope. Not likely to either. Despite shopping at Waitrose, I get my bacon from a trusted local butcher, who gets it from a local pork farm with an excellent dry cure/smoking operation. And I don't mean that horrible injected "smoke".

    I don't use vast amount of bacon, and given the taste of the stuff I get, I don't care about nitrates or wotnot. Unless my source's quality goes off, of he stops selling, I'm just not interested in trying alternatives.
    Noli nothis permittere te terere.


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    Re: Naked Bacon

    Unlike the gentleman above, I would happily buy bacon from Waitrose, despite also using local farm shops and countryside butchers....
    I have tried Heston's vanilla bacon, which I have since bought several times since.

    However, I saw the word Superfood and lost all interest from that point onward.
    I don't buy marketing trends.


    Sorry.....

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    Comrade Moose CAT-THE-FIFTH's Avatar
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    Re: Naked Bacon

    Might give some a try if I walk past a Waitrose,and do a taste test with the normal stuff,not that I eat a lot of bacon generally.

    Is there anyway of making bacon at home from normal pork or is it too much effort??


    Those despicable Elk,stealing the pond weed!

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    Re: Naked Bacon

    Quote Originally Posted by CAT-THE-FIFTH View Post
    Is there anyway of making bacon at home from normal pork or is it too much effort??
    You could look on Gumtree for people selling piglets, but once you're there, you're on your own! No idea how long they take to raise, what they eat or anything

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    Re: Naked Bacon

    Quote Originally Posted by Hoonigan View Post
    You could look on Gumtree for people selling piglets, but once you're there, you're on your own! No idea how long they take to raise, what they eat or anything
    Maybe I could keep it in a slightly smoky room and feed it Kebabs. They have corn fed chickens,Kebab fed bacon might start a new taste sensation....or lead to a lot of ill people.

    Hmm,there are recipes for bacon:

    https://www.theguardian.com/lifeands...your-own-bacon
    https://www.smallfootprintfamily.com/how-to-cure-bacon

    There is one main concern when curing and preserving meat, and that is botulism. While botulism is usually related to improper canning procedures, food-borne botulism also occurs in meats that have been improperly cured.

    To prevent this, commercially preserved meats contain sodium nitrite (sometimes called “pink salt”), which acts both as a preservative and a color fixer. This is what gives store-bought bacon that bright red color.
    SaveSmall Footprint FamilyWhen you cure your own bacon, you get to control the quality of the meat and the ingredients it is cured with! Here's how to cure bacon at home.2K+3Small Footprint FamilyFermentation, Canning, & Preserving the Harvest

    Sodium nitrite is toxic in high quantities, and has been linked to migraines in certain people. Some organic “un-cured” bacon brands use celery juice in lieu of pink salt, but celery juice can often contain even more naturally-occurring sodium nitrite than the curing salt! This won’t help migraine sufferers much.

    But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens.

    Basically, frying and eating nitrite-cured bacon presents the perfect scenario for nitrosamines to enter your system.

    That sounds pretty bad, right?

    Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria.

    But the home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites.
    LOL.
    Last edited by CAT-THE-FIFTH; 03-02-2018 at 03:16 AM.


    Those despicable Elk,stealing the pond weed!

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    Re: Naked Bacon

    Quote Originally Posted by Ttaskmaster View Post
    Unlike the gentleman above, I would happily buy bacon from Waitrose, despite also using local farm shops and countryside butchers....
    I have tried Heston's vanilla bacon, which I have since bought several times since.

    However, I saw the word Superfood and lost all interest from that point onward.
    I don't buy marketing trends.


    Sorry.....
    Just to clarify, I have nothing against Waitrose bacon and, in the past, have had half a dozen or more brands from WR. But, since getting this farm bacon, as far as both the wife and I are concerned, nothing else we've ever had comes even close, in a taste test.

    If the taste differences were modest and the price difference significant, maybe I'd try it. But the farm bacon is actually cheaper, and we're so delighted with it we don't even want to try something else.
    Noli nothis permittere te terere.


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