Bacon Shortage

xtsho said:
Just a warning. Pink Himalayan salt is not the same pink salt used for curing meats. There is Prague #1 and Prague #2. Both are pink and you do not want to use those as regular salt. Prague #1 has sodium nitrate. Prague #2 has sodium nitrite and sodium nitrate. Prague #1 is typically used for things like corned beef, pepperoni, and other short cured products that are cooked. Prague #2 is used for long cured products like salami and hams. You only use a little so if you ended up using either as regular salt you would likely get sick.
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Nothing tastes better like extra carcinogens in my food to go with the ones BBQing adds! I might eat something from the BBQ once a year if the wife insists. The only deli meats we ever have is once in a blue moon the wife makes homemade pizza and I have the shits for 3 days after. I might eat a pound of crispy fried bacon in BLTs a year. Not a fan.

:peace:
 
printer said:
Nothing wrong with microwaved bacon. Just watch your time. Best done on parchment paper.
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i've noticed that people use parchment so i've started to in baking..Pam pan spray is useless here i have no idea why they sell it. so yes, i've found that secret out..parchment..rule of thumb 15-25 degrees more and a few minutes less or everything dries out.
 
It's not "free range". It's Proposition 12 and they want 24 square feet of space per pig. That's a 6x4 foot space. That's all they're asking for. One pot plant in my backyard gets more space than that. Imagine how fucked up farming is when you need a law requiring a pig to live in 6x4 foot space. The law was passed in 2018. They've had years to comply. Large scale famers are giant pieces of shit. Fuck 'em.
 
We used to be able to purchase saltpeter at the grocery store, but not anymore. I'd mix it 3:2 with sugar and heat slightly. When lit, a pound of it would fill a city block with smoke. Adding sulphur made the smoke yellow.

My brother used saltpeter in his Canada goose salami. But you can't buy it to without giving out your personal contact details.
 
sdboltdude said:
I'm a meat manager in California
Pork is getting expensive out here because the laws have changed and all pork has to be in a free-range environment as of January 1st no pork company wants to sell to California any more to it expensive
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I am sure they would bend over backward if they had compliant pork to sell.
 
I was checking on specials at Chef'Store and they have this on the webpage. Bone in pork butts $1.49 lb. Pork belly $4.25. Prices have gone up.

porktober.jpg
 
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