Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 In a message dated 12/12/2008 4:47:29 AM Mountain Standard Time, mermaideeee@... writes: Has anyone had any problems with bacon? Does it make you sleepy? Seems to me that all pork is an avoid for type O's. So it has been forever since I have eaten real bacon. I have tried turkey bacon which I feel is terrible with eggs but is great when cooked with beans - both green and dried. It has less bacon flavor than I would like, but plenty of smoke flavor to jazz up those beans. Pam In ID O+ S Gatherer **************Make your life easier with all your friends, email, and favorite sites in one place. Try it now. (http://www.aol.com/?optin=new-dp & icid=aolcom40vanity & ncid=emlcntaolcom00000010) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 > > Has anyone had any problems with bacon? Does it make you sleepy? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Have you tried turkey bacon? The last time I looked, pork of any kind was an avoid no matter the blood type. > > Has anyone had any problems with bacon? Does it make you sleepy? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Pork is an avoid for all blood types but the way they smoke bacon may not be good for you either, even if it is turkey. You might want to try to find more info on that. " A true friend is someone who thinks you are a good egg even though he knows you are slightly cracked From: fire_crack59 <salbud@...> Subject: Re: bacon Date: Friday, December 12, 2008, 10:17 AM Have you tried turkey bacon? The last time I looked, pork of any kind was an avoid no matter the blood type. > > Has anyone had any problems with bacon? Does it make you sleepy? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 Personally I eat bacon. Not too often, but often enough. I have no ill effects, but it is the only pork I eat. Dr. D indicated way back when - that a few avoids every now and then would not harm us. Kate On Fri, Dec 12, 2008 at 3:47 AM, Debra <mermaideeee@...> wrote: > Has anyone had any problems with bacon? Does it make you sleepy? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 On Dec 12, 2008, at 3:47 AM, Debra wrote: > Has anyone had any problems with bacon? Does it make you sleepy? I break out in hives! In fact I am covered in red itchy wheals today - and I nailed the culprit with some sleuthing - 2 days ago I ate broccoli au gratin and it had bacon bits in the crusty topping. Yesterday I got itchy but today I am a total mess of it. .......Irene -- Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom. P.O. Box 4703 Spokane WA 99220. www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.) " Man who say it cannot be done should not interrupt one doing it. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2010 Report Share Posted October 14, 2010 Bee, Is Organic Prairie bacon ok to have. It is cured with honey. If not, any suggestions on which bacon we can have? Thanks. -Theresa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 14, 2010 Report Share Posted October 14, 2010 Hi Theresa, If it's cured with honey, we can't eat it. Honey is not allowed on this program. Usually the only types of bacon we can have are the ones that produced locally in small batches. I don't know of any brand names, since I don't live in North America. Perhaps some of the other members can help you out with that. I eat side pork as an alternative to bacon. With lots of good sea salt and slathered in butter, it's delicious! (a group moderator) > > Bee, > > Is Organic Prairie bacon ok to have. It is cured with honey. If not, any suggestions on which bacon we can have? Thanks. > > -Theresa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2010 Report Share Posted October 17, 2010 We salt cure our own bacon. Just buy a pork belly and rub it with salt. Place it in a large zip lock bag and place it on a baking tray in the fridge with a brick on top. Simply turn it every day for a week. The weight causes the juices to come out of the meat, creating a brine bath for the meat to cure in. At the end of the week give the meat a wash and slice it. (It is very hard to slice so I ended up purchasing a deli slicer). I then freeze it in packs of 5 and take one out per week. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2010 Report Share Posted October 17, 2010 Hi , How much salt do you use and do you use just regular sea salt? or do you use a special kind of salt. Thanks, Gail > > We salt cure our own bacon. Just buy a pork belly and rub it with salt. > Place it in a large zip lock bag and place it on a baking tray in the fridge > with a brick on top. Simply turn it every day for a week. The weight causes > the juices to come out of the meat, creating a brine bath for the meat to > cure in. > > At the end of the week give the meat a wash and slice it. (It is very hard > to slice so I ended up purchasing a deli slicer). I then freeze it in packs > of 5 and take one out per week. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2010 Report Share Posted October 18, 2010 Hi , a quick question. Do you think this would work with pre-cut pork belly? I can get that easily. Mind you, I think that fried up and sprinkled with good salt is delicious on its own, but my husband would love some bacon. Thanks, Priya > > We salt cure our own bacon. Just buy a pork belly and rub it with salt. > . At the end of the week give the meat a wash and slice it. . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2010 Report Share Posted October 18, 2010 Hi Gail, I use Celtic sea salt. I don't have a specific ratio that I use, I just sprinkle a light coat all over the meat side (not the rind side) and rub it in really well. When the juices are released the brine encases the whole thing so there is no need to salt the rind/skin/fat side. You will have to experiment with the quantities of salt. My first time I added too much and the bacon was really salty. In that instance I then put some water in a dish and soaked some of the salt out for a day. I hope that helps. Happy experimenting From: [mailto: ] On Behalf Of Gail Sent: Monday, 18 October 2010 3:15 PM Subject: [ ] Re: Bacon Hi , How much salt do you use and do you use just regular sea salt? or do you use a special kind of salt. Thanks, Gail > > We salt cure our own bacon. Just buy a pork belly and rub it with salt. > Place it in a large zip lock bag and place it on a baking tray in the fridge > with a brick on top. Simply turn it every day for a week. The weight causes > the juices to come out of the meat, creating a brine bath for the meat to > cure in. > > At the end of the week give the meat a wash and slice it. (It is very hard > to slice so I ended up purchasing a deli slicer). I then freeze it in packs > of 5 and take one out per week. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2010 Report Share Posted October 18, 2010 >> Priya said: Do you think this would work with pre-cut pork belly? I have heard other people use precut pork belly. I don't know how you would do it. I guess you would make a weak brine and then weight the pork as well, just to help reduce the natural juices in the meat - which gives it the bacon consistency. Id only leave it a few days as the brine does not have to move through such a large piece of meat once cut. Make sure the brine is weak as there is so much surface area on the meat. Just taste the brine before you pour it over the meat. I'd suggest it should be about as salty as sea water - but Im only guessing. And only just cover the meat with brine, more juices will leach out of the meat over the next few days. I hope you have some success. Another option you might like to try is buying the belly and taking it back to the butcher to cut it. I've done that in the past too. Quote Link to comment Share on other sites More sharing options...
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