I love bacon. I could eat it every morning for breakfast, but I stick with juice and fruit. Most of the time. When I go out to eat for a late Sunday Brunch which has a selection of both breakfast and lunch meats such as roast beef, I go for the bacon. Always. Here’s a chart which clearly explains why you should eat bacon. In moderation, of course.
Fuck moderation….particularly with the upcoming bacon shortage.
I love Bacon but the way it seems to be put on everything is just gross. bacon sundae? Bacon shake? OMFG BACON VODKA?
By far here is the most Baconny bacon dish ever made. I actually had a slice of this stuff at a tailgate party for the BGSU falcons.
It tasted like a chewy salt cube
Dammit, Jim, do you have to post this before I have my breakfast.
(Sending out for bacon, egg, and cheese tacos now)
Super Sleuth….. Most definitely.
Fergit the fuit and juice…go primal.
http://www.marksdailyapple.com/high-fat-diet-healthy-safe/
A friend of my family’s ate bacon and other pork products everyday of her life and lived to be 106.
Her family used to kill 75 hogs each fall, just to feed themselves and their farmhands.
Juice and fruit = too much sugar! You’d be better off replacing the juice with bacon.
$2.99 for 12 ounce package on sale. Prices seem like they’ve doubled.
flash,
I looove bacon and I too could eat it almost daily, but I don’t.
What concerns me is the way it is processed now…that is, the grocery store variety.
If it didn’t contain sodium phosphate, sodium erythorbate and sodium nitrite, I’d feel better about it.
Water, salt and sugar I can understand. What is that other crap anyway?
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Stucky
We’ve issued a Fatwah on you. You’re a bad man, a very bad man.
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Islamic Terrorist
You may want to reconsider. After years of research … completed just this morning, amazingly … I have been able to find a picture of Allah hisself.
Behold, your God.
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Some (most) of you have never had REAL bacon.
This ain’t real bacon. It’s processed shit.
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THIS is real bacon. I buy mine at a local German butcher shop — “homemade” in store. It’s expensive. So what, there is NO comparison in taste. Seriously, you have no idea …..
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A little while ago Hope@ZeroKelvin suggested making your own bacon … she says it’s easy. She suggested a book …. the link is below.
O great now the fuckin BACON SNOBS have shown up. Look I LOVE all forms of bacon. Oscar Myer, Wright brand, Sams club value line bacon pieces and factory floor sweepings you name it ill pie hole it. Give it a rest. Sometimes I like a Chimay Trappist Ale but sometimes a bud will do.
*Bacon lungs.
[*caused by cured meats]
Marvy.
Those are really small feet.
For Crissakes, I make a post about the election, and one about Hitler and Da bears, and SSS’s post on bacon gets more comments than mine combined. WTF.
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Maybe its cuz some folks think your a fake doctor paid troll AWD.
I know I do, 8^P
AWD,
Do you have any experience treating MRSA? We do – we see it in dogs that eat pig ear treats.
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You don’t have to be fat to eat bacon, but it helps
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What bacon does in your stomach
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I’d take the snapper
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Yea, I’m a paid troll. I’m paid in insults. I have many in the bank.
Do you have any experience treating MRSA?
Yes, and I’d infect some people around here with it if I could.
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SSS as a young man
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After SSS eats too much bacon
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It must be horrrendous when it gets into the fat folds.
“It must be horrrendous when it gets into the fat folds”
It’s worse when it forms abscesses in the vaginal, scrotal, or rectal area.
SSS needs to get a healthy obsession, like smoking cigars
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FWIW:
If you make your own bacon cure, you will need something called “Cure#1” or “Instacure #1”. It contains 6.25% sodium nitrate (among other things), and is colored pink so you don’t confuse it with regular salt. (It is toxic to use as regular salt.)
The sodium nitrate is necessary to prevent the growth of bacteria, namely botulism, during the smoking or curing process. Bacon, and many meats, is smoked to an internal temp of at least 150F and if you don’t have the sodium nitrate you might get the growth of bad bacteria. The sodium nitrite also binds to the myoglobulin in the meat and preserves the red color, stabilizes the fat and prevents odors. You usually have to order it off the web as I have not found it as a pure ingredient in the groc store. Morton’s makes a cure that is an all in one that is available, I have not added spices to that mixture (yet!!).
Most cures also use copious amounts of regular salt (kosher salt is preferred), sugar to blunt the harshness of salt, and spices.
(Sodium nitrate is used for longer curing process, like pancetta which is dried, not smoked, as long as your relative humidity is <50%.)
Go to amazon and buy that Michael Ruhlman book, it is a very interesting read and the recipes are awesome. You will realize that a lot of them are perfect for "off the grid" meat preparation.
I started making my own bacon this summer, as well as pastrami, smoked pork loin, canadian bacon and smoked turkey breast. It is sooooo easy and soooo tasty. I have an electric smoker to which I added a Smoke Daddy so I can do cold smoking, but in retrospect should have bought a Bradley.
Try it!
A study published in the American Journal of Respiratory and Critical Care Medicine examined the eating habits of 7,352 Americans. Those who ate cured meat products at least 14 times a month were 78 percent more likely to develop emphysema and chronic bronchitis. Researchers think the nitrates found in cured meats may cause the lung damage. Nitrates help foods keep longer and add flavor. However, researchers said more research must be done.
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O Great Wheezing Warriors And Cowardly Curs!
A doctor that wants people infected with staph.
Sounds like a homegrown terrorista.
Pay me or your bunghole gets my ungloved finger!!
@Kill Bill:
Perhaps it is the long smoking process that accounts for the lung disease, duh, since you sometimes smoke this stuff for hours.
However, I am extremely suspicious of any study about “eating habits”. They are horribly biased cuz they are based on the person’s recall of what they ate, or didn’t.
Regardless, I will happily continue my culinary adventures and you can kiss my big, smoked, Texas ass.
You just posted that nitrates are toxic, HZK.
But hey, have some deadly soda water with your toxic lard if you want…
And of course Americans cant remember what they ate, they have the attention span of a Epsilon Semi-Moron as the sparkle box of intentional ignorance and presidential punditry debates proves on a hourly basis.
AWD
Q: What does eating bacon and posting pictures have in common?
A: Both should be done in MODERATION !!!
.You’re turning into flash … only via pictures.
“A study published in the American Journal of Respiratory and Critical Care Medicine examined the eating habits of 7,352 Americans. Those who ate cured meat products at least 14 times a month were 78 percent more likely to develop emphysema and chronic bronchitis. Researchers think the nitrates found in cured meats may cause the lung damage. Nitrates help foods keep longer and add flavor. However, researchers said more research must be done.” – KB
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Correlation does not imply causation.
I’d like to see the entire health panel of each individual before I made a call about smoked meats causing lung cancer.
Specifically location, smoking, particulate exposure (such as working at a bar, or feed mill) etc etc etc. More than likely the people who are more likely to eat X amount of smoked meats were also….
1) Overweight to begin with
2) Smokers/drinkers
3) Low Income
4) Lower IQ
Hell, I doubt they even proposed a biochemical pathway, or a reason why our lung tissues would be gathering NaNO3.
I call bullshit, papers published with headlines like that are just trying to get attention, and generally have holes so large in their logic that a first grader could drive a semi through them.
@Kill Bill:
You get a D for reading comprehension.
I said the sodium nitrite is toxic if you use it in place of regular table salt. When you use it in cures it is like 1 tbls of sodium nitrite to 2 cups of regular salt plus all the other spices/sugar. After you finish curing the meat, you wash all the cure OFF before you smoke. Some recipes even call for soaking the meat for 1 hour before the smoking step but I don’t do that.
Read the book.
Moron.
After you finish that bacon sandwich and coffee…
I found this web site at jsmineset.com :
http://www.roadtoroota.com/?awt_l=HgqtQ&awt_m=3jGR144UvRAZ85B
Interesting articles!
newsjunkie,
Are you serious about the MRSA from pig ear treats? Maybe they come from China?
I never give them to Maddie…something about that just disgusts me.
Hope,
Does your home-cured/smoked bacon have a milder flavor than the store-bought stuff?
We recently bought some from a local meat locker and it was very good but had a much milder flavor. Takes a little getting used to. I’d be willing to try making my own though.
Admin,
Maybe we should have a BACON post at least once a month?
SSS could be in charge. Or Hope.
Eh?
MM – Yes, I’m serious. We don’t give pig ears to our dog either.
People can be carriers of MRSA and not be affected and it’s a common problem among pig farmers and other AG workers like veterinarians and their staffs
Pigs can also carry retroviruses that can affect humans.
I think Hope’s idea of curing her own meat is a great idea, but I would buy the meat from a farmer that I trusted and hopefully visit the farm first.
I am so glad I ran across a comment to this great thread..
Admin: You need to repost up top – it scrolled into article hell before I found it on the comment listing and explored…..
@Maddie: Damn, I thought you were referring to a daughter! Live and learn…… I lost my Widget dog two weeks ago – 15 years of fun we had (she was a yorkie-poo) and she was my little doll. I still tear up when I go out back and talk to her where she’s quietly buried next to one of our flower gardens. We trained each other for 15 years and it was almost – not quite – but almost like losing a child. We will not be getting another dog..
MA
MRSA is going to wipe out most of the human race. Sorry.
Only one or two antibiotics can kill it. Once MRSA achieves resistance to these antibiotics, it will literally eat people alive. People that are healthy and fit (thus better immune function) will survive. People that have destroyed their health, that have diabetes, are obese, in poor physical health, with massive inflammation, heart and lung problems, smoke, or have otherwise delegate their health to someone else will not survive; their immune systems are poor, and they will be consumed. Sorry. The two deadly sins, gluttony and sloth, lead to death. MRSA will be the harbinger of death for the sinful.
Muck,
I can understand your grief.
Maddie is10 and, if I’m still here, it will be one of the saddest things in my life to lose her.
She IS our youngest “child” and my four-legged angel. Such a joy!
(People should be more like dogs, don’t ya think?)
@Maddie’s Mom:
A lot of the flavor of home made bacon comes from the smoking process – how much smoke you keep the bacon exposed to, for how long and what kind of wood. In commercial bacon, I think that smokey flavor is achieved with chemical additives. I like hickory but pecan or apple also makes a great bacon.
I could not dry pancetta because the relative humidity around here is always >60%, arrgh arrgh. (Pancetta is dried, not smoked.) So I just used that pancetta cure and then smoked it off with hickory. It is the most savory delicious bacon you can imagine. I eat it on some whole wheat bread with some homemade tomato jam, alfalfa sprouts, butter lettuce and mayo (all made with stuff from my garden and my chickens, lol).
That is part of the joy of home smoking or curing. As long as you pay attention to some safety issues (using Cure #1, proper temps), you have a lot of room to experiment with flavors. You can smoke your own cheese, jalepenos, salmon and almonds – that is cold smoking.
Besides Michael Ruhlman’s book, there are a ton of great websites about preparing food this way. I am getting totally into the DIY-sustainable-off the grid stuff. I want to try using a loom next.
@Muck: You are absolutely correct about buying from a local farmer and even inspecting the farm. The meat guy I buy my pork bellies from uses a local farm and assures me he’s been there himself. I want to keep a couple pigs and get them butchered but Mr. HZK has put the pointy cowbody boot hard down on that.
Hope,
Thanks for the info. (Do you ever sleep?) lol
Raising a couple of pigs was next on my list when we lived rural. Maybe that’s what prompted dh to ditch it all. :-O
Perhaps in another life…..
“Juice and fruit = too much sugar! You’d be better off replacing the juice with bacon.”
—-Pirate Jo
I know, but I eat fruit like canteloupe and bananas for the potassium. And I drink V-8 vegetable juice for the same reason. The friggin heat in Arizona will give you muscle cramps in a New York minute if you get low on potassium.
So you stay hydrated with lots of water all day and hope your potassium level is good. Have you ever stood over a critical 4-foot putt for all the marbles in a golf match and have your toes start to cramp? Now, I’m talking about really big money here. The bets with the the guys I play with can go as high as $5, not that nickel-dime shit you read about. It’s really scary.
SSS trying to keep up on the course due to his low bacon count.
Australian bacon
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newsjunkie,
Thank you, thank you for the heads up re MRSA & pig ear treats. I’ll pass the info along to my dd who occasionally gives them to her two pups.
She will be so upset to learn this..she cares for them like children.
50 comments on bacon, love this place!!! Come back AWD!!!!!!!
SSS, you should take up smoking marijuana. It goes great with golf. It’s a karma thing.
If you don’t want to make your own bacon here’s a link to the real deal.
http://www.earlysgifts.com/about.php
When I was a kid about every two or three months we would make the long journey to a neat and tidy little roadside stand near Spring Hill, Tennessee to stock up on bacon, ham, honey and sorghum. It’s still in the countryside, tidy and neat, but newer and a little bigger. The place is called Early’s and it’s been there forever.
When I moved to Texas my mom picked us a supply every time she made the trip and sent it to us. Now we order over the internet.
As an alternative to bacon for breakfast get one of the hams, cut it thin and put it in the skillet. Then take a bit of your coffee and make some red eye gravy with the drippings to dunk your favorite homemade biscuits in.
For bacon, ham, honey and sorghum it gets no better than Early’s.
Bruce,
Thanks! It sounds great. I’ve got it bookmarked for shopping tomorrow!
It’s nearly impossible to find well-informed people in this particular topic, however, you seem like you know what you’re talking about!
Thanks