Uncured bacon

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    Feb 01, 2012 7:30 AM GMT
    I didn't know bacon needed to be cured. What was its ailment to begin with?

    <-- Culinarily illiterate.
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    Feb 01, 2012 7:44 AM GMT
    paulflexes saidI didn't know bacon needed to be cured. What was its ailment to begin with?

    Culinarily illiterate.
    ..........^
    ..........^
    ..........^
    ..........^
    ...insomniac
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    Feb 01, 2012 8:16 AM GMT
    Bacon needs to be cured and smoked. Unsmoked would otherwise be pancetta icon_wink.gif

    I guess you just have pork belly then?
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    Feb 01, 2012 8:25 AM GMT
    The serious answer is that curing is the salting and sometimes drying/aging process of the ham that becomes bacon. In the US the bacon comes from the pork belly, giving it that streaky appearance. US bacon is also commonly smoked, in addition to salt curing.

    I don't think there's such a thing as uncured bacon -- that would just be ham, further known by its various cuts as with beef, such as pork belly.

    My favorite form of salted and dry-cured ham is Italian prosciutto. It's typically sold in the US in thin flat strips about the same size as bacon slices. Prosciutto takes much longer to produce than our US breakfast bacon, the curing taking from 9 months to 2 years.

    I love to make hors d'oeuvres with it, wrapping the slices around hearts of palm, sometimes with additional enhancements like marinating the palm beforehand, and including a matching slice of mozzarella in the wrap. YUM!
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    Feb 02, 2012 12:14 AM GMT
    I LOVE me some bacon!
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    Feb 02, 2012 12:46 AM GMT
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    Feb 02, 2012 4:49 AM GMT
    pocketnico saidBacon needs to be cured and smoked. Unsmoked would otherwise be pancetta icon_wink.gif

    I guess you just have pork belly then?
    I guess...only bought it because it was low in sodium. Now I know why. icon_lol.gif

    But after tasting it, I realized it has the best taste out of all the other bacons I've tried. icon_biggrin.gif
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    Feb 02, 2012 4:57 AM GMT
    Trollileo saidI ate raw bacon the other day... I think it did stuff to me.

    If the package didn't say "Precooked" then that was not a good thing to do.
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    Feb 02, 2012 5:10 AM GMT
    Trollileo said
    Art_Deco said
    Trollileo saidI ate raw bacon the other day... I think it did stuff to me.
    If the package didn't say "Precooked" then that was not a good thing to do.
    I've done far worse things to myself. I just wanted to see if raw bacon tasted as good as it smelled... It did.


    When I worked at Safeway the raw meat looked so good! I remember salivating while bagging someone's groceries. Good for you for taking the plung trollileo!
  • nomadfornow

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    Feb 02, 2012 5:19 AM GMT
    Trollileo saidI ate raw bacon the other day... I think it did stuff to me.



    Oooh, that boy gonna have a tape worm.... icon_eek.gif
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    Feb 02, 2012 5:32 AM GMT
    i remember eating raw bacon as a kid.... icon_cry.gif

    Did you know, that rats won't eat bacon... Yikes..

    i will.... maybe twice a month..
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    Feb 02, 2012 6:22 AM GMT
    hairyandym saidi remember eating raw bacon as a kid.... icon_cry.gif

    Did you know, that rats won't eat bacon... Yikes..

    i will.... maybe twice a month..
    Did you know, rats also won't eat live human beings... Yikes..
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    Feb 02, 2012 7:24 AM GMT
    oh, i know a few that they could snack on....icon_cool.gif
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    Feb 02, 2012 7:48 AM GMT
    Trollileo saidI ate raw bacon the other day... I think it did stuff to me.


    NOT KOSHER!
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    Feb 02, 2012 8:09 AM GMT
    Mmmm, Pork Belly.

    Ariodante should have chimed in on this one by now.
  • MikemikeMike

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    Feb 02, 2012 12:45 PM GMT
    TropicalMark saidI LOVE me some bacon!

    you are what you eat-oink.
  • tommyboi

    Posts: 64

    Feb 02, 2012 12:56 PM GMT
    If you are what you eat, I guess I am a pig!
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    Feb 02, 2012 12:59 PM GMT
    tommyboi saidIf you are what you eat, I guess I am a pig!
    if you are what you eat, that explains why so many straight guys are pussies.
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    Feb 02, 2012 1:09 PM GMT
    Bacon, the pigs' own seasoning lol.

    you shouldn't view bacon as meat, it's really just a spice. a lovely spice icon_lol.gif
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    Feb 02, 2012 1:25 PM GMT
    yummy yummy yummy yum yum yum .. BACON!
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    Feb 02, 2012 2:23 PM GMT
    Art_Deco saidThe serious answer is that curing is the salting and sometimes drying/aging process of the ham that becomes bacon. In the US the bacon comes from the pork belly, giving it that streaky appearance. US bacon is also commonly smoked, in addition to salt curing.

    I don't think there's such a thing as uncured bacon -- that would just be ham, further known by its various cuts as with beef, such as pork belly.

    My favorite form of salted and dry-cured ham is Italian prosciutto. It's typically sold in the US in thin flat strips about the same size as bacon slices. Prosciutto takes much longer to produce than our US breakfast bacon, the curing taking from 9 months to 2 years.

    I love to make hors d'oeuvres with it, wrapping the slices around hearts of palm, sometimes with additional enhancements like marinating the palm beforehand, and including a matching slice of mozzarella in the wrap. YUM!


    something that cdns find puzzling is why Amercans call "back bacon" "Canadian bacon."

    Our bacon is the same as the pork belly bacon - streaked with fat.

    what we call the stuff you guys call "Canadian bacon" is called "back bacon." here. And it is not mass packaged and marketed that way.

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    Feb 02, 2012 2:28 PM GMT
    Canadian or Back Bacon is essentially smoked pork loin. Think: smoked pork chops without the bones. When I was living in BC, I had also heard it referred to as "peameal bacon". "American" bacon is also called "side bacon"
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    Feb 02, 2012 2:35 PM GMT
    Bacon makes everything better!! Beats cake anyday!!
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    Feb 02, 2012 2:59 PM GMT
    MikemikeMike said
    TropicalMark saidI LOVE me some bacon!

    you are what you eat-oink.
    You are what you post.. facelessicon_wink.gif
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    Feb 02, 2012 5:35 PM GMT
    Much better:

    dsc04029.jpg
    smart-bacon-in-pan.jpg