Some is smoked, most is not and none of it cooks, looks, or tastes like bacon. Rather than curing the meat, it has become common practice to protect us from the evils of sodium nitrite through the use of celery salt. Most of the bacon available in the supermarket or even the specialty stores is labeled as uncured. It is now virtually impossible to find dry cured bacon or even cured bacon. (The Burning Platform benefits when you use this promo code.)Īnd herein we find the problem.
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Use promo code ILMF2, and save up to 66% on all MyPillow purchases. If you get value from this site, please keep it running with a donation. The corporate media does this by demonetizing sites like mine by blackballing the site from advertising revenue. The corrupt establishment will do anything to suppress sites like the Burning Platform from revealing the truth. Fresh bacon may then be dried for weeks or months in cold air, or it may be smoked of boiled. Bacon brine has added curing ingredients, most notably sodium nitrite or, less often, potassium nitrate (saltpeter), which speed the curing and stabilize color. Let’s refer to Wikipedia:īacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain salt, known as dry curing. What I have found is that there are two ways of preparing bacon. This is a story about taking back our country and our way of life, and, of course, our bacon.įor over a year I have been on a quest to first find out what has happened to bacon in California, and then, given that I don’t like the new bacon, find a way to get bacon made the old fashion way. Neither is it the case that this is a story simply about bacon although bacon figures into it in a significant way.
You might think that I am using this title to get comments, but that is not the case. Guest Post by Robert Bronsdon (Hollywood Rob)
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