Why must you cure bacon?

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870Mike
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Why must you cure bacon?

Post by 870Mike » Mon Sep 29, 2014 10:10 pm

Getting ready to bring in some hogs and have been watching vids on "makin' bacon". Lengthy process, and one guy says curing is done to prevent botulism(?).

Question is...why must you cure bacon, but no curing necessary for chops, loin, ribs, sausage, etc.? :-k
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Re: Why must you cure bacon?

Post by wolfdog » Tue Sep 30, 2014 4:20 am

The curing and smoking process is what makes it bacon.
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Re: Why must you cure bacon?

Post by Doyle » Tue Sep 30, 2014 7:16 am

Without curing smoking, all you have is "belly meat". It would cook and taste like "pork" but it would not taste anything like bacon. In addition to changing the flavor, the curing and smoking gives it a much longer shelf life at refridgerator temperatures. Pure belly meat would have the same shelf life as ordinary pork and would need to be frozen for longer term storage.

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Re: Why must you cure bacon?

Post by Rentprop1 » Tue Sep 30, 2014 8:53 am

then how can you purchase un-cured bacon at the supermarket and it tastes like bacon :-k
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Re: Why must you cure bacon?

Post by tector » Tue Sep 30, 2014 8:57 am

Rentprop1 wrote:then how can you purchase un-cured bacon at the supermarket and it tastes like bacon :-k
It is not "uncured"--it just does does not have the nitrates added. You still have to treat it like raw pork as far as storage and handling etc.

I buy sliced pork belly when I make meatballs (add it to the beef before grinding). There is nothing "bacony" about it.
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Re: Why must you cure bacon?

Post by tector » Tue Sep 30, 2014 8:59 am

http://www.wisegeek.com/what-is-the-dif ... -bacon.htm

The biggest difference between cured and uncured bacon is the preservation process. Cured varieties typically rely on chemicals and additives, while uncured alternatives usually include more nature salts and flavorings. Both types of bacon are actually “cured,” which in a meat context basically just means “preserved.”

Read more at the link.
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Re: Why must you cure bacon?

Post by rug357 » Tue Sep 30, 2014 10:01 am

Can you make bacon with wild hogs?
All the ones we shoot has very thin belly and once you remove the skin there is even less.
Not much fat on wild ones.
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Re: Why must you cure bacon?

Post by Doyle » Tue Sep 30, 2014 10:44 am

rug357 wrote:Can you make bacon with wild hogs?
All the ones we shoot has very thin belly and once you remove the skin there is even less.
Not much fat on wild ones.
Not easily. Like you said - very little fat. Too little for good bacon. Lots of people catch wild hogs while still young and then feed them hog feed for 3 months or so to fatten them out.

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Re: Why must you cure bacon?

Post by flcracker » Tue Sep 30, 2014 10:46 am

rug357 wrote:Can you make bacon with wild hogs?
Sure. If you catch'em with dogs or traps, take'em home, and fatten'em up on corn for a few months before you slaughter'em.
and some rin up hill and down dale, knapping the chucky stanes to pieces wi' hammers, like sae mony road-makers run daft - they say it is to see how the warld was made!

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Re: Why must you cure bacon?

Post by flcracker » Tue Sep 30, 2014 10:48 am

Rentprop1 wrote:then how can you purchase un-cured bacon at the supermarket and it tastes like bacon :-k
Maverick Ranch "uncured" bacon is cured with celery juice.
and some rin up hill and down dale, knapping the chucky stanes to pieces wi' hammers, like sae mony road-makers run daft - they say it is to see how the warld was made!

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Re: Why must you cure bacon?

Post by bfips » Tue Sep 30, 2014 12:35 pm

Makin bacon

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Re: Why must you cure bacon?

Post by Doyle » Tue Sep 30, 2014 1:40 pm

That little guy has his hands full with that big sow.

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Re: Why must you cure bacon?

Post by wolfdog » Tue Sep 30, 2014 4:20 pm

rug357 wrote:Can you make bacon with wild hogs?
You can but a lot of the bacony goodness comes from the fat content. If you like Canadian bacon you can make it from the loins.That comes out pretty good.
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