Some types of the little uglies ooze out toxins as they grow, so even if you kill them by cooking, the part that actually makes you sick is still very much all over your food.

I think this is true of real, traditionally cured bacon, but most of today's commercial bacons are fake-cured, just like pickles are fake-pickled and yogurt is fake-fermented, because it's faster. Real cured meat tastes either very, very salty or very, very smokey.

But now it's fake cured by injecting so many chemicals it'll never rot... probably kill the germs on half the other shit in the kitchen too. :lol:

I get bacon from the pig store over in Jersey, neither salty nor overly smoked. They use to smoke it themselves, but a new law dictated that smoked meats have to be cooled at a rate which would require heavy duty refrigeration they don't have room for. So now they have an Amish dude on this side of the river do it for them. Mmm good. :bacon:

Is it really cured bacon, though? We go through lots of bacon, but it's labeled as uncured, even though it's treated (for a relatively short time) with salt, celery powder, and honey.

It's smoked, not as much as in my grandmothers day when they turned it into pig leather, but no trichinosis for me.

:D

What pig store?

Haines Pork Shop
521 Kings Hwy
Mickleton, NJ 08056
(856) 423-1192
http://hainesporkshop.com/

It's a tiny place, hard to see from the street until you're on it. Parking is across the street a couple hundred ft north of the store. On the customer side of the counter is a small freezer. They don't always have it but sometimes in that freezer they have 2.5 lb packages of cooked pulled pork that's really good. :yum:

I don't think I've ever seen one of there, or if I did, I thought it was a tree/brush cutter which can look similar but smaller blade.

What are you talking about ... the blade or the guy's very healthy pee-stream ?

Thanks!

Wrong thread again, or am I missing the bacon connection?

That saw r fucking serious.

No, I fucked up and put it in the wrong thread. :o

b