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Bacon

G

Goldfynche

New member
Bacon!

Cured (dry salted) pork. Or so it used to be. Nowadays, in the UK. All we can get from the supermarkets, is thin rashers of pork. Injected and pumped full of brine. Simply because it is simpler and quicker to produce "bacon", that way.
Occasionally. you will come across a Deli, that sells traditionally cured bacon. They usually buy a carcass, and slice it, themselves. If they sell both methods of produced bacon (and they usually have to, to make any profit) There is an EU law that states that all bacon produced by either method must be kept completely and totally apart from each other. That includes work bench's, knives, slicing machines, everything. I was never quite sure why. :confused:
 
One great recipe with Bacon is stuffed Jalepenos...

slice jalepeno in half(LW) and seed, spread cream cheese or soft cheese on two halfs and wrap pepper with thick cut bacon, bake or grill till chilie is soft, let cool and enjoy.
 
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Goldfynch I do not know why they would be required to keep the two types of bacon totally apart from one another. That is not so here in the states. I like all kinds of bacon, and I actually prefer the thin cut as it fries or bakes up really nice and crisp. It is nice to cook with the thicker bacon. I used to use alot more of it in my younger days, but now I simply shy away from it except for a small amount every now & then. It has way too much bad fat for my diet, which is a sad thing, because bacon is such a nice tasting food!
 
All bacon is first cured in a brine; sometimes dry packaging; sometimes both. This is "fresh" bacon (a/k/a "green" bacon). From there it can be furter dried for weeks or months, boiled, or smoked.

Bacon is made from several different cuts of pork (usually the back or sides, as well as the bellies) - making it streaky, or fatty (American -style). The side has more meat and less fat. Made from the fatback - which is almost pure fat and pork loin which is very lean. Back bacon is from the pork loin.

The brine is usualy sodium nitrate and/or saltpeter for curing, and sodium ascorbate or erythorbate to accelerate the curing process and keep the color. Sodium polyphosphates are added for slicing -to reduce splattering when frying (believe that one!)

Bacon is not really good for you but it really has great flavor.


It's time consuming - but you can make your own bacon.
 
Veggie Bacon Strips?

Has anyone here tried Morningstar Farms Veggie Bacon Strips? I usually buy their veggie sausage patties but the supermarket was out of them. So, I bought and tried the veggie bacon strips.

They smell like bacon in the microwave and even taste like bacon.

I love real bacon but have to watch what foods I eat.
 
Max Sutton said:
Has anyone here tried Morningstar Farms Veggie Bacon Strips? I usually buy their veggie sausage patties but the supermarket was out of them. So, I bought and tried the veggie bacon strips.

They smell like bacon in the microwave and even taste like bacon.

I love real bacon but have to watch what foods I eat.
Click to expand...

Good Gawd, Max... is this for real?

(HA! Sorry- just had to comment sarcasically on that one! :) )
 
I just checed it out - OMG - MSG HEAVEN!

EGG WHITES, SOYBEAN OIL WITH TBHQ FOR FRESHNESS, TEXTURED SOY PROTEIN CONCENTRATE, MODIFIED CORN STARCH, WHEAT GLUTEN, HYDROLYZED VEGETABLE PROTEIN (CORN GLUTEN, WHEAT GLUTEN, SOY), CONTAINS TWO PERCENT OR LESS OF GLYCERIN, SALT, SOY PROTEIN ISOLATE, SODIUM CITRATE, SODIUM PHOSPHATE, SUGAR, NATURAL AND ARTIFICIAL FLAVORS FROM NON-MEAT SOURCES, TORULA YEAST, CARAMEL COLOR, MONOCALCIUM PHOSPHATE, SODIUM TRIPOLYPHOSPHATE, NATURAL SMOKE FLAVOR, MALIC ACID, GUAR GUM, YEAST EXTRACT, LOCUST BEAN AND GUAR GUM, SODIUM SULFITE, CARRAGEENAN, RED #3, DISODIUM INOSINATE, DISODIUM GUANYLATE, NIACINAMIDE, IRON [FERROUS SULFATE], AUTOLYZED YEAST EXTRACT, NONFAT DRY MILK, YELLOW #6, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B6 [PYRIDOXINE HYDROCHLORIDE], VITAMIN B2 [RIBOFLAVIN], CITRIC ACID, CYANOCOBALAMIN.

check it out:

OldFashionedHomeCooking: How much do you know about what you are eating? Part 2
 
Didn't read the fine print

WOW. I didn't read the fine print. Shame on me.

Thanks, I won't be buying this product anymore.

I just threw this "bacon" product in the garbage can.
 
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Sorry to spring that on you - but when something processed tastes so good you just have to wonder. You buy foods to eat healthier and in the process you just never know what they do to it. That's the reason health care is costing so much - it's what we are eating and what it is doing to us.

Sometimes it's better to take a list of names of MSG instead of a shopping list to the store - your cart would be empty!

I try very hard to make as much as I can from scratch for this reason.
 
Mama Mangia said:
I just checed it out - OMG - MSG HEAVEN!

EGG WHITES, SOYBEAN OIL WITH TBHQ FOR FRESHNESS, TEXTURED SOY PROTEIN CONCENTRATE, MODIFIED CORN STARCH, WHEAT GLUTEN, HYDROLYZED VEGETABLE PROTEIN (CORN GLUTEN, WHEAT GLUTEN, SOY), CONTAINS TWO PERCENT OR LESS OF GLYCERIN, SALT, SOY PROTEIN ISOLATE, SODIUM CITRATE, SODIUM PHOSPHATE, SUGAR, NATURAL AND ARTIFICIAL FLAVORS FROM NON-MEAT SOURCES, TORULA YEAST, CARAMEL COLOR, MONOCALCIUM PHOSPHATE, SODIUM TRIPOLYPHOSPHATE, NATURAL SMOKE FLAVOR, MALIC ACID, GUAR GUM, YEAST EXTRACT, LOCUST BEAN AND GUAR GUM, SODIUM SULFITE, CARRAGEENAN, RED #3, DISODIUM INOSINATE, DISODIUM GUANYLATE, NIACINAMIDE, IRON [FERROUS SULFATE], AUTOLYZED YEAST EXTRACT, NONFAT DRY MILK, YELLOW #6, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B6 [PYRIDOXINE HYDROCHLORIDE], VITAMIN B2 [RIBOFLAVIN], CITRIC ACID, CYANOCOBALAMIN.

check it out:

OldFashionedHomeCooking: How much do you know about what you are eating? Part 2
Click to expand...



Just to take it a step further Mama, as far as MSG is concerned.

The FDA allows companies to hide Processed Free Glutamic Acid (MSG) in many seemingly benign ingredients without disclosing its presence or precise quantity on labels. Moreover, the FDA considers all of those ingredients to be natural even though they contain the artificial chemical, Processed Free Glutamic Acid (MSG).

The following ingredients always contain various amounts of unlabeled Processed Free Glutamic Acid (MSG):

Autolyzed yeast
Calcium caseinate
Dry milk powder
Dry milk protein
Gelatin
Glutamate
Glutamic acid
Hydrolyzed corn gluten
Hydrolyzed soy protein
Hydrolyzed wheat protein
Monopotassium glutamate
Monosodium glutamate
Natrium glutamate
Sodium caseinate
Textured protein
Yeast food
Yeast nutrient

The following ingredients often contain or result in various amounts of unlabeled Processed Free Glutamic Acid (MSG):

Barley malt
Bouillon
Broth
Carrageenan
Citric acid
Corn Starch
Corn Syrup
Enzymes
Flavors/Flavoring
High Fructose Corn Syrup
Maltodextrin
Malt extract
Malted Barley
Malt flavoring
Natural chicken flavoring
Natural beef flavoring
Natural flavors/flavor
Natural pork flavoring
Pectin
Protein fortified food
Seasonings
Soy protein isolate
Soy protein or soy protein concentrate
Soy sauce
Stock
Ultra-pasteurized
Whey
Whey protein
Whey protein concentrate
Whey protein isolate

Notice how High Fructose Corn Syrup is in there. And they say it's good for you, Hah. It's a challenge to find anything now a days that High Fructose Corn Syrup isn't in....
 
like I posted on my blog - you don't need to shop with a shopping list anymore - you need an MSG list - I have the list on my blog of MSG, products with known MSG and products that after pocessing become MSG
 
Making your own cured meat can be a fun and rewarding project. I make a bacon called buckboard bacon. This bacon is much like Canadian bacon, but is made from a pork butt. CF:)
Buckboard Bacon
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