Let the BLTs begin! - Page 4

fonseca · July 21, 2016

I don't see the the need for anything other than good ol' sodium chloride. The above ingredients are a red flag for me when shopping. Caution: crappy product being being masked with additives!

Quote:

Originally Posted by Worth1

stick with bacon and cured meats that were done with
just plain salt.

The best preserved meats I have ever tried or made were all cured with salt, some of them cold-smoked. No botulism yet.

Worth1 · July 21, 2016

Quote:

Originally Posted by fonseca

I don't see the the need for anything other than good ol' sodium chloride. The above ingredients are a red flag for me when shopping. Caution: crappy product being being masked with additives!

The best preserved meats I have ever tried or made were all cured with salt, some of them cold-smoked. No botulism yet.

And you wont if done correctly.
Some of the most expensive ham in the world only uses salt but thiose folks take pride in what they are doing.
Ceapo meat company doesn't.

Worth

Hellmanns · July 21, 2016

The only meat I cure is from the hogs I kill here on the farm, or sometimes for friends who bring their hogs to a killin'. I know the hogs are healthy, and I have hands on them every step of the butchering process. So I know the meat hasn't been soiled with fecal matter, dropped on the floor or so on. That allows me to cure with salt. Most times the meat is still warm when I salt it down.

If I were curing butcher bought meat, I would definitely use some prague powder #2 for safety. Again, a serving of leaf lettuce contains more nitrates than several pounds of hotdogs!

SteveP · July 21, 2016

I love bacon and tomato sandwiches and have eaten a bunch of them this summer.

There is an old meat processing/ meat locker place that still uses an old smokehouse for their bacon and hams and their product is wonderful. People from all over the area bring their beef, pork, deer etc there for processing. The also make red skinned wieners, jerky, summer sausage, etc. They have been in business by the same family since the 1930's. Not to mention homemade pies and cobblers that are to die for made by granny.

I have been eating their bacon since the 50's and it has spoiled me from any commercial bacon.

Worth1 · July 21, 2016

There is a wonderful Czech meat market down the road from me.
They had all of their products hanging up for all the world to see.
We went in one time and it was all gone.
Where is your meat we asked.
The inspectors came in and made us refrigerate it.
Idiots.
Vincek's Smoke house.
http://www.vincekssmokehouseinc.com/meat.html

Worth1 · July 21, 2016

To beat a dead horse even farther I did the calculations to see how much nitrite is in one teaspoon of curing salts.
One teaspoon is enough to cure 5 pounds of sausage in that one teaspoon there is 5.7 grains of nitrite.
Here is what 5.7 grains of nitrite looks like.
It is about 1/16th of a teaspoon.
To break it down into one ounce there is 0.07125 or 71 thousands of what you see in the picture in every slice of bacon more or less.
So no the cured meat is not LOADED with nitrites this is hog wash from people that have no idea what they are talking about.
Like I said not forcing anything on anyone just showing in real life how much it is so folks can see.

Reminds me of the guy and his homemade bear sausage.
I think I over did it on the nitrite.
How much did you use?
Two teaspoons for every 10 pounds of meat.
Pure nitrite?
Yes.
Not curing salt?
No pure nitrite.

Worth
IMG_20160721_59270.jpg

July 21, 2016	#51
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	To beat a dead horse even farther I did the calculations to see how much nitrite is in one teaspoon of curing salts. One teaspoon is enough to cure 5 pounds of sausage in that one teaspoon there is 5.7 grains of nitrite. Here is what 5.7 grains of nitrite looks like. It is about 1/16th of a teaspoon. To break it down into one ounce there is 0.07125 or 71 thousands of what you see in the picture in every slice of bacon more or less. So no the cured meat is not LOADED with nitrites this is hog wash from people that have no idea what they are talking about. Like I said not forcing anything on anyone just showing in real life how much it is so folks can see. Reminds me of the guy and his homemade bear sausage. I think I over did it on the nitrite. How much did you use? Two teaspoons for every 10 pounds of meat. Pure nitrite? Yes. Not curing salt? No pure nitrite. Worth IMG_20160721_59270.jpg Last edited by Worth1; July 21, 2016 at 02:08 PM.

July 21, 2016	#48
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	The only meat I cure is from the hogs I kill here on the farm, or sometimes for friends who bring their hogs to a killin'. I know the hogs are healthy, and I have hands on them every step of the butchering process. So I know the meat hasn't been soiled with fecal matter, dropped on the floor or so on. That allows me to cure with salt. Most times the meat is still warm when I salt it down. If I were curing butcher bought meat, I would definitely use some prague powder #2 for safety. Again, a serving of leaf lettuce contains more nitrates than several pounds of hotdogs!

July 21, 2016	#49
SteveP Tomatovillian™ Join Date: Apr 2016 Location: Joplin MO Posts: 1,398	I love bacon and tomato sandwiches and have eaten a bunch of them this summer. There is an old meat processing/ meat locker place that still uses an old smokehouse for their bacon and hams and their product is wonderful. People from all over the area bring their beef, pork, deer etc there for processing. The also make red skinned wieners, jerky, summer sausage, etc. They have been in business by the same family since the 1930's. Not to mention homemade pies and cobblers that are to die for made by granny. I have been eating their bacon since the 50's and it has spoiled me from any commercial bacon.