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That's true, typical smoky bacon is quite processed as well, I guess that's what I don't like about it.
by t_mann 4y ago
That's true, typical smoky bacon is quite processed as well, I guess that's what I don't like about it.
- aliqot 4y agoI get a pork belly, salt cure with regular salt, then cold smoke and slice. There is more process in chopping the wood than making the bacon. Where do you guys get this stuff?
- djur 4y agoThat's not the process used for a package of bacon from the supermarket, which is the relevant comparison.
- deleted 4y ago[deleted]
- swores 4y agoSalting and cold smoking is processing it, "processing" doesn't require some fancy high-tech voodoo. And it's possible (I'm not particularly up to date on the science - but for example search for "cold smoked meat carcinogens" and you'll find plenty of reading material) that by salting & cold smoking it you're already making it as unhealthy as much-more-processed (for higher shelf life, product consistency, etc.) supermarket bacon.
- aliqot 4y agoNo, processing is pink-salt processing, which is where the nitrates come from. This is not my process.
- Tagbert 4y agoPork belly is very disappointing if you are looking for bacon. It has all the fat but very little flavor. It’s usually bulkier and doesn’t cook down to an acceptable texture. Just a flabby kind of a disgusting mess. I don’t really know why people often suggest it as an alternative to bacon. Not the same product at all.
- aliqot 4y agoThat farmer should take better care of their hogs, it sounds like they don't get much activity. What you describe is very atypical, I'd say comparable to a factory farmed animal.