Re: Don’t tell me Bacon is OK!

[Guest guest]

--- Amassed <pitpoodle@...> wrote:

> I live in California and I would love to know where

> to get sugar free,

> nitrate free, not-smoked bacon from.

Not sure where in california you live, but the Whole

Foods store and Trader Joe chains carry sugar free

nitratre free bacon.

Luv,

Debby

San , CA

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

[Guest guest]

You know what Debby? That may be the exact bacon I was hymin' and

hawin' about. However, I think that the one Trader Joes carries is

smoked. I found one that's uncured with no nitrates and wasn't

smoked. Whatever brand it was, they also sell a sugar free, smoke free

turkey.

I'm having bacon first thing when i get home.

Thank you!

ROM

> Not sure where in california you live, but the Whole

> Foods store and Trader Joe chains carry sugar free

> nitratre free bacon.

> Luv,

> Debby

> San , CA

[Guest guest]

Sure, no problem. However the bacon that I get I get

from the butcher in the Whole Foods store, and it

doesn't have a package so I can't tell you what the

ingredients were. I was skeptical because the bacon

was salty, yet it was not supposed to be processed at

all.

But if you add salt isn't that processing? I wanted

pork side with no salt or anything, just plain. I try

to avoid too much salt nowadays, makes me retain water

and gain weight, so I haven't eaten the bacon since.

Luv,

Debby

San , CA

--- Amassed <pitpoodle@...> wrote:

> You know what Debby? That may be the exact bacon I

> was hymin' and

> hawin' about. However, I think that the one Trader

> Joes carries is

> smoked. I found one that's uncured with no nitrates

> and wasn't

> smoked. Whatever brand it was, they also sell a

> sugar free, smoke free

> turkey.

>

> I'm having bacon first thing when i get home.

>

> Thank you!

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

[Guest guest]

Debby,

==>I could be so wrong about this, but I do not believe that adding

salt necessarily means to process.

Processed is usually when many things are added to and/or taken away

from the meat to ensure its shelf life and general appeal. So for

instance, the slabs cut right off the pig may need to be treated a bit

to ensure that it doesn't rot right away or grow some weird bacteria

before we can eat it.

That's where CURING comes into play.

Curing is more of the aging of a meat in a very specific temperature

and/or environment as a preserving process.

But curing usually requires various chemicals and flavoring processes

as well as salt, sugar, and nitrate.

The quality of salt and sugars used are usually of a very low standard

and the amount of chemicals (usually listed as " natural flavors " ) are

enough to kill a bull.

I guess that's why we avoid the cured meats.

The Butcher at my Whole Foods told me that the slabs they had

contained sugar. But, I'll give them a try. If it contains less salt

it's probably more along the lines of what we're both looking for...

ROM

> But if you add salt isn't that processing?

> Luv,

> Debby

> San , CA

[Guest guest]

Hi,

Thanks for the explanation on all of that. What I was

really looking for is pork side, which isn't cured,

processed or anything else. Just pure pig. I

don't like lots of salt added to my food.. just makes

me too thirsty and retain water. I gotta learn how to

make my own hot dogs with sea salt someday.

Luv,

Debby

San , CA

--- Amassed <pitpoodle@...> wrote:

> Processed is usually when many things are added to

> and/or taken away

> from the meat to ensure its shelf life and general

> appeal. So for

> instance, the slabs cut right off the pig may need

> to be treated a bit

> to ensure that it doesn't rot right away or grow

> some weird bacteria

> before we can eat it.

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

[Guest guest]

> I gotta learn how to

> make my own hot dogs with sea salt someday.

>

> Luv, Debby San , CA

==> I honestly didn't know that there was a way to make our own hot

dogs. I took some ground meat and mixed it up with cumin, masala,

dried oregeno, onion and a few other spices and I swear it tasted just

like sausage. It was really good.

If you know where the instructions are for home made hot dogs please

do tell.

thank you,

ROM

[Guest guest]

--- Amassed <pitpoodle@...> wrote:

> ==> I honestly didn't know that there was a way to

> make our own hot

> dogs. If you know where the instructions are for

home made> hot dogs please

> do tell.

I found this recipe online. It would be easy to

substitute sugar in the recipe for stevia. Not sure

if leaving the milk out works though. Perhaps using

egg milk would work?

http://homecooking.about.com/library/archive/blpork26.htm

Homemade furters (Hot Dogs)

Ingredients

3 feet sheep or small (1-1/2-inch diameter) hog

casings

1 pound lean pork, cubed

3/4 pound lean beef, cubed

1/4 pound pork fat, cubed

1/4 cup very finely minced onion

1 small clove garlic, finely chopped

1 teaspoon finely ground coriander

1/4 teaspoon dried marjoram

1/4 teaspoon ground mace

1/2 teaspoon ground mustard seed

1 teaspoon sweet paprika

1 teaspoon freshly fine ground white pepper

1 egg white

1-1/2 teaspoons sugar

1 teaspoon salt, or to taste

1/4 cup milk

Instructions

Prepare the casings (see instructions below). In a

blender or food processor, make a puree of the onion,

garlic, coriander, marjoram, mace, mustard seed, and

paprika. Add the pepper, egg white, sugar, salt, and

milk and mix thoroughly. Grind the pork, beef, and fat

cubes through the fine blade separately. Mix together

and grind again. Mix the seasonings into the meat

mixture with your hands. This tends to be a sticky

procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the

mixture thorough the fine blade of the grinder once

more. Stuff the casings and twist them off into

six-inch links. Parboil the links (without separating

them) in gently simmering water for 20 minutes. Place

the franks in a bowl of ice water and chill

thoroughly. Remove, pat dry, and refrigerate. Because

they are precooked, they can be refrigerated for up to

a week or they can be frozen.

Preparing the Casing

Snip off about four feet of casing. (Better too much

than too little because any extra can be repacked in

salt and used later.) Rinse the casing under cool

running water to remove any salt clinging to it. Place

it in a bowl of cool water and let it soak for about

half an hour. While you're waiting for the casing to

soak, you can begin preparing the meat as detailed

below. After soaking, rinse the casing under cool

running water. Slip one end of the casing over the

faucet nozzle. Hold the casing firmly on the nozzle,

and then turn on the cold water, gently at first, and

then more forcefully. This procedure will flush out

any salt in the casing and pinpoint any breaks. Should

you find a break, simply snip out a small section of

the casing. Place the casing in a bowl of water and

add a splash of white vinegar. A tablespoon of vinegar

per cup of water is sufficient. The vinegar softens

the casing a bit more and makes it more transparent,

which in turn makes your sausage more pleasing to the

eye. Leave the casing in the water/vinegar solution

until you are ready to use it. Rinse it well and drain

before stuffing.

Luv,

Debby

San , CA

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/

[Guest guest]

Perhaps using egg milk would work?

==> Debby, Thank you for the recipe... But now you've got my head

spinning. EGG MILK? You know I'm researching that. Please tell me

where I can learn about it.

Thanks again Debby!

ROM

[Guest guest]

--- Amassed <pitpoodle@...> wrote:

> Perhaps using egg milk

> would work?

>

> ==> Debby, Thank you for the recipe... But now

> you've got my head

> spinning. EGG MILK? You know I'm researching that.

> Please tell me

> where I can learn about it.

There are recipes within this group. Go under the

recipe folder and look under " milk and cream

substitutes " . Here's a direct link:

/files/RECIPES%20for%20the%20\

Candida%20Diet/Milk%20%26%20Cream%20Substitutes/

Luv,

Debby

San , CA

Website for my son Hunter Hudson, born 10/11/04:

http://debbypadilla.0catch.com/hunter/