Guest guest Posted February 19, 2003 Report Share Posted February 19, 2003 My parents have had their local butcher make hot dogs, sausages, etc with no nitrates. He is just a little business but will do it for them since he knows how they raise their animals - pasture, no antibiotics, etc. The hot dogs are great for kids!!! They had to really search for someone who would do it though. a ----- Original Message ----- From: Heidi Schuppenhauer Sent: Wednesday, February 19, 2003 12:55 AM Subject: Quick and dirty " bacon " Since there has been so much on bacon, here is an experiment I did: I took some sliced pork (pretty fat, but not really " bacon " fat) from the Korean store, and brined it in a solution of 1 cup salt, 1 cup sugar, and about a half gallon of water. Then I baked it until crispy. It was pretty darn close to bacon. But without the nitrate taste. You can smoke it too, or add smoke flavoring, but I didn't miss the smokiness at all (I was feeling lazy and not like setting up the smoker). I did the same with beef. The advantage to this method is, you can use any ol' cut you have around. Once you bake it, you freeze it to heat in the toaster oven whenever you crave bacon. And you can control the saltiness. If you REALLY want it salty, put a layer of salt in a tupperware, then the meat, then more salt, and put it in the fridge (as long as you want). I invested $125 in a meat slicer from Costco, and now I can make " bacon " whenever I want. (the meat slicer is great for jerky too!). I suspect it would be even better aged in kefir whey or kimchi juice first ... Heidi S Quote Link to comment Share on other sites More sharing options...
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