why does some bacon taste like tcp?
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Bacon is made from the back, belly and loin cuts of pork, whereas ham and gammon are made from the front or hind quarters. The meat is cured either by dry-salting or in brine. It can be unsmoked or smoked . Dry-salting is less common, but involves rubbing fine salt onto the surface of the meat repeatedly over several weeks to make ham. Alternatively, pieces of meat can be ‘tumbled’ with the salt mixture in a tumbling machine that is similar to a butter churn
Bacon is produced by soaking it in brine
industrial Basic curing
Brine curing involves placing deboned cuts of pork so that they are fully submerged in a tank of refrigerated brine for about a week, turning them occasionally. The brine typically contains 25 kg salt, 3 kg sodium nitrate and 50g sodium nitrite per 100 litres of water. Ham and ‘sweet-cure’ bacon brines may also contain sugar, and other specialist brines may contain a variety of herbs and spices, including juniper berries, nutmeg, cloves, peppercorns, rosemary or bay leaves.
The brine causes water to pass out of the meat and as a result the strength of the brine falls as it becomes more diluted. The strength is checked daily using a ‘salometer’[a bit like the thing use when making beer,the higher it floats etc] curing salts are added to maintain the brine strength.
Industrial curing
More rapid curing can be achieved by injecting the meat with brine before tank curing. TThe meat is injected all over the carcase, deep into the meat, which causes the meat to increase in weight by 8 -10%. At larger scales of operation an electric injection pump
because they use nitrite in such high quantities and inject it deep into the meat where are just having them in a cold tank, the nitrite is the chemical most linked to cancer.in normal curing the brine penetrates only a few inches and most is expelled during cooking.Deep injected meat is unlikely to release that much ,meaning industrially produced bacon is high in carcinogens :shock: [well not really cos youve all heard this
]
Dry salted is the only real chance to taste real bacon.
'LBS'[Local Butchers Shop] uses this method to cure briskets and bellies
Ok purists
How many here buy bacon and meat from the local supermarket? :evil:
Come on,own up :?
Bacon is produced by soaking it in brine
industrial Basic curing
Brine curing involves placing deboned cuts of pork so that they are fully submerged in a tank of refrigerated brine for about a week, turning them occasionally. The brine typically contains 25 kg salt, 3 kg sodium nitrate and 50g sodium nitrite per 100 litres of water. Ham and ‘sweet-cure’ bacon brines may also contain sugar, and other specialist brines may contain a variety of herbs and spices, including juniper berries, nutmeg, cloves, peppercorns, rosemary or bay leaves.
The brine causes water to pass out of the meat and as a result the strength of the brine falls as it becomes more diluted. The strength is checked daily using a ‘salometer’[a bit like the thing use when making beer,the higher it floats etc] curing salts are added to maintain the brine strength.
Industrial curing
More rapid curing can be achieved by injecting the meat with brine before tank curing. TThe meat is injected all over the carcase, deep into the meat, which causes the meat to increase in weight by 8 -10%. At larger scales of operation an electric injection pump
because they use nitrite in such high quantities and inject it deep into the meat where are just having them in a cold tank, the nitrite is the chemical most linked to cancer.in normal curing the brine penetrates only a few inches and most is expelled during cooking.Deep injected meat is unlikely to release that much ,meaning industrially produced bacon is high in carcinogens :shock: [well not really cos youve all heard this
] Dry salted is the only real chance to taste real bacon.
'LBS'[Local Butchers Shop] uses this method to cure briskets and bellies
Ok purists
How many here buy bacon and meat from the local supermarket? :evil:
Come on,own up :?
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al":2cbh6igz said:Don'y buy animal flesh sarnies!
how about a nice cheese salad with all the trimmings.
al,on the animals side.
So instead of animal flesh you eat processed animal puss, lovely
No i'm not a vegan, I eat everything but do try and avoid cheap food because it's not so nice.
rosstheboss
Retrobike Rider
Mmmmm, bacon!
Now lets hear what goes into sausages!!!!
:shock: :? :shock: :?
Now lets hear what goes into sausages!!!!
:shock: :? :shock: :?
cheers dyna. didnt realise any of that.
i do tend to buy meat from supermarket, mainly because i leave work after the butcher is closed.
(we are going to the local butcher for a barbeque pack for sunday's pines ride though!)
i do tend to buy meat from supermarket, mainly because i leave work after the butcher is closed.
(we are going to the local butcher for a barbeque pack for sunday's pines ride though!)
rosstheboss":2xdr1zck said:Mmmmm, bacon!
Now lets hear what goes into sausages!!!!
:shock: :? :shock: :?
Sausages
Now there are sausages and there are sausages. :?
First of i will explain why good high quality sausages are so important :?
When you buy a dead cow the entire thing is priced at say £1.20/lb thats £1.20 for the rump,fillet sirloin,but also fat bone and gristle
If you trim everything as you do,fat off the different cuts etc,these trimmings cannot be sold as theyre just small bits of fat with meat attached to them.
This is called brock
Brock is the main ingredient then you have rusk,water and seasoning
Bottom line is if your sausages are rubbish and nobody is buying them,then all those trimmings[brock]are not being sold.this means that the shop will lose money and inevitably close.
So to do well ,you have to sell sausages and those sausages better be bloody good as your livelihood depends on them.
So most real butchers shops sell sausages with a meat content of 80%.
Large quantity industrially produced sausages are about 35%, this is the governments minimum meat content ,Now that figure wasnt brought about by your local shop,thats big business pushing for the absolute maximum they can get for their outlay.
Then comes to what actually constitutes 'meat'
Again in a butchers shop,'meat' is the muscle whereas industrial definition includes parts no sane person would class as meat .'mechanically recovered' is an example of this.
[the machinery that recovers meat are secret,you cannot find out how they work,a few undercover reporters have tried,even posing as buyers and been refused entry to the manufacturers .Says it all really :shock:
So the great British sausage,that helped built this country has had its reputation sullied by the supermarket.
Recent changes in consumer tastes mean that now high quality sausages are available[best of brands]but many people still look upon it by its supermarket reputation and think that applies to all sausages even the ones in real butchers shops.
I think to put it into terms understood here-
The same thing is true of the tesco bike@£70
We here and other proper cyclists would never look upon a supermarket bike and say 'though its cheap its still a real bike'
chris667":1ckax9ca said:
Guilty - the butcher isn't open when I start or leave work, I do go to the butcher on Saturdays but that is mainly for their rather excellent pies.
The bacon there looks like it comes out of a huge packet, even though they have a very good reputation. I only ever buy good sausages - mainly Debbie and Andrews - which are fantastic.
TheGreenRabbit
Retrobike Rider
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rosstheboss":34o9wl5s said:
I have tried to eat bacon from the butcher, but I prefer mine from a PIG
TheGreenRabbit
Retrobike Rider
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'mechanically recovered' - blasted off the carcus with a water jet, into a slurry, big chunks filtered out to make sausages, fine parts made into the plastic sandwich ham/meet, you see in supermakets and cheap sandwiches.
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