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Uncured Bacon, Hams, etc...  RSS feed

Walter Jeffries
Posts: 1095
Location: Mountains of Vermont, USDA Zone 3
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Being that we're all dealing with pigs here the topic of cure comes up for making bacon, ham, various cured and smoked sausages, etc. I've been making uncured smoked hot dogs with our meat at a smokehouse using my own recipe for over a decade. Last year I developed recipes for corn pork and bacon. There is quite a bit of confusion about the term cure, and even bacon. The USDA has regulatory definitions that if you're using celery salt or the like to make bacon you are _required_ to say "Uncured Bacon" so this isn't a marketing thing so much as a regulatory requirement. After we have had our uncured bacon on the market for a few months I wrote up an article about the topic of "Uncuring" to try to help demystify the issue. See:


He was giving me directions and I was powerless to resist. I cannot resist this tiny ad:
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