Xisca Nicolas wrote:Walter, I am very respectful about what you wrote in the pig forum, but for this, I need to check with you....
What is the real difference between cured and uncured? Is it about FERMENTATION?
Xisca Nicolas wrote:I have come across some informations about the NEED for pork to be fermented, or else there is a health hazard. By memory, I think it was about aggregation of something in the blood.... It could thus explain one of the real reason of pork prohibition in some societies... if they did not know how to transform this meat to be safe! So it seems it was not only about parasites!
Xisca Nicolas wrote:Pork seems to become fully edible for us after fermenting, which is the case of cured meat, that you can keep out of the fridge.
Xisca Nicolas wrote:For eating the fresh meat, there is also a solution: marinade. Wine and vinegar are themselves fermented products...
I have no idea if lemon juice is ok, and I would be interrested to know this....
I have also no idea how long is enough marinade.
Stacy Witscher wrote:That book is very expensive. I'm curious why do you recommend that over other charcuterie books or for that matter other food science books. I have Charcuterie by Michael Ruhlman, forgive my spelling if it's wrong, and I have On Food and Cooking by Harold McGee, which is well regarded as the food science bible. I have done some curing of bacons, hams, sausages but have used nitrites/nitrates when called for. When I've tried uncured products I haven't liked the look or taste of them, what do you do to fix this, if anything?
Mark Dirksen wrote:I think Xisca was referring to this study: https://www.westonaprice.org/health-topics/food-features/how-does-pork-prepared-in-various-ways-affect-the-blood/ (definitely not vegan propaganda ). This seems to indicate that eating unmarinated/uncured pork has an effect on blood coagulation or clotting. Which apparently is a bad thing..
I think they wanted to do a follow-up study, but to my knowledge this has happened yet.
Walter, I am still interrested to know what is the curing process you use, if this is not fermentation.... I donot think that nitrates salts were used "before". But fermenting like the french saucisson, or whole ham, could be done only with certain weather features. Where I live, people used only salt, because the climate is maritime.