Tag Archives: Salt

Bacon … NOW, I have your attention.

Posted on by Standard 4

Greetings Carnivores,

What is it about this stuff?

Sweet, salty, smokey and oh soooooo devilishly addictive.

By definition, Bacon is quite simply, a type of salt cured meat, most often pork. But, it doesn’t stop there. This wonderfully addictive, salty, gift from God, can be prepared from many different cuts, as well as many different products.

Hell, even the Veg-heads (you KNOW I love you Sally) have embraced this stuff in a Soy-Tofu form they call “Fakon”.

Now, it can come from the pork belly, loin, cheeks or jowl but, it can also made from beef, poultry … anything really because as I said earlier, “bacon” refers to a salt curing process.

It can be eaten on it’s own or, usually as a breakfast item, saddled up next to eggs, hash browns and toast on your plate. You can use it to enhance the flavour of wild game, give your Mom’s meat loaf that extra “umph”, or send that beef filet mignon or, huge sea scallop to the next level.

Why stop there? How about bacon jerky? Jam? Soups, sauces, salads, sandwiches, deserts, candied, chocolate dipped … even ice cream and milk shakes!!!

The only limit to the usage of bacon is your imagination.

In Canada, we’re pretty famous for our back bacon, made from the boneless pork loin, while the Italians are known for Pancetta, Prosciutto and Guanciale and, good old side bacon is one of the oldest cuts of meat dating back as far as the 1500’s.

In closing, I’m reminded of a guy I lived with in residence while in University who happened to be Jewish and, … he couldn’t resist this stuff like the rest of us. If his Mama only knew …

Don’t worry Evan, your secret is safe here buddy … 🙂 🙂

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

Pickling, Curing, Salting and Smoking … a primer for preserving food.

Posted on by Standard 4

Greetings Carnivores,

I enjoy answering questions from people who have a particular meat puzzle. I sometimes hear from those of you who follow my Blog.

Today’s post is an answer (hopefully) for Teresa, regarding Curing salt.

I have been meaning to write about this topic but to be honest, I didn’t think it would make a very interesting read.

I guess I’ll leave it to you to decide whether or not I’ve hit the mark.

Here goes.

For thousands of years people have been Pickling, Curing, Salting, and Smoking their meat, fruit and vegetables as a way of preserving and prolonging it’s ‘normally’ very short shelf life. I fondly remember my Mom and Grandmother, every Summer and Fall ‘putting up’ the harvest veggies and fruit. Making jams, jellies and pickles of all shapes and sizes was a real event around our house back then.

Sadly, today’s family has little, if any time for this tradition. Modern techniques have all but seen this form of home preserving go the way of the Pterodactyl.

Pterodactyl

Just wanted to help you out with a visual here …

Salting meat and fish helps prevent microbial growth by drawing the cellular moisture out of the flesh, thereby retarding the natural spoilage timeline. The salts used in this process are usually a mixture of Sodium Chloride (common table salt), Sodium Nitrate and Sodium Nitrite. The Nitrate and Nitrite are both forms of “Pink Salt” and are coloured so they’re are not confused with the common ‘white’ table salt.

Including smoke as an additional preserving technique, adds chemicals (depending on what is being burned) to the exterior which further enhances preservation and adds a strong depth of flavour. There has been some concern in the past that certain chemicals released in smoke are carcinogenic but, as I like to say … “everything in moderation”.

Unless you eat smoked or BBQ’d food Breakfast, Lunch and Dinner … you’ll find these levels much lower than being exposed to tobacco smoke.

A few words about ‘Pink Salt’ aka, Himalayan salt or Prague powder #1 and #2.

Past studies have raised concern regarding both Nitrate and Nitrite … I refer you to the following:

“http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon”

Don’t fear the Bacon people !!! 🙂

Up here in Canada, we’re famous for a particular treat, known around the world as, Canadian Back Bacon.

peameal-bacon

World famous, Peameal Canadian Back Bacon

It starts off as a boneless loin of Pork. It’s then injected and pickle cured in a strong brine of ‘Pink salt’ and water. This process makes the cut product a nice looking, pink colour but the outside of the loin has a rather unappealing grey hue. To fix this problem, the whole loin is rolled in peameal (Corn meal) for looks more than anything else, VOILA ! Peameal Canadian Back Bacon.

For those of you who would like to experiment at home making your own Sausages or Cured meats you’ll need to source out your ‘Pink salt’. Start with the ‘net’ … you’ll find LOTS of resources.

Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Smoke ’em if ya got ’em

Posted on by Standard Reply

Greetings Carnivores,

Whether you’re smoking fish, poultry, beef, pork, lamb or even wild game, it’s important to “brine” the meat to be smoked first. This is an ancient secret that works with the meat, chemically bombarding the proteins with a supersaturated salt solution. This process renders the meat very susceptible to the curing/smoking process with DELICIOUS results.

2 CUPS of SEA SALT to every 2 GALLONS of fresh water in a bucket (4 dollars at Home Depot) mixed well. Submerse meat for up to 6 hours, remove and RINSE WELL (very important).

Smoke (low and slow) accordingly, … enjoy.

Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential