- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Got a nice slab of pork belly in the smoker
Posted on 12/23/19 at 9:21 am to SmokedBrisket2018
Posted on 12/23/19 at 9:21 am to SmokedBrisket2018
Trying to educate y’all. If it’s not cured, you have pork belly, not bacon. This is fact. Going around telling people you’re making 10 pounds of bacon when all you’re making is pork belly is an insult to pigs who sacrifice their lives for bacon! Telling yourself it’s like bacon doesn’t make it bacon.
1
Posted on 12/23/19 at 4:30 pm to SixthAndBarone
quote:
Trying to educate y’all. If it’s not cured, you have pork belly, not bacon. This is fact.
You think you're better than us?
Posted on 12/23/19 at 8:46 pm to Clockwatcher68
No, but I am more educated in the subject (formal education at a university under Animal Science which includes Meat Science, LSU has a program, look it up) and am trying to tell you the facts. And I’ve backed up my claim with the USDA’s definition of bacon.
Posted on 12/23/19 at 8:55 pm to SixthAndBarone
quote:
SixthAndBarone
I couldn't care any less. You aren't wanted here. You're an arrogant a-hole. You came in insulting people. Go back to the O-T.
This post was edited on 12/23/19 at 8:57 pm
Posted on 12/23/19 at 8:58 pm to Btrtigerfan
LMAO, I called one person an idiot. Get over it. Everything else I said has been backed up by fact and y’all don’t like it because you’re wrong.
Posted on 12/23/19 at 9:10 pm to SixthAndBarone
SixthAndBarone
Posted on 12/23/19 at 9:19 pm to SixthAndBarone
So what is the % of sodium nitrate needed in a salt mixture?
Posted on 12/23/19 at 9:23 pm to t00f
In bacon, sodium nitrite is 120 ppm. Nitrate and nitrite are not the same.
Posted on 12/23/19 at 9:30 pm to SixthAndBarone
Sorry , spell checker issue. .. let me ask again, what is the % is nitrite , in a sodium mix based on a combination of 100% total mix
Posted on 12/23/19 at 9:33 pm to t00f
120 ppm is the formula. That’s the answer. It is not calculated with salt and has nothing to do with the per cent of salt.
And I wasn’t correcting you on nitrate, I was just saying that nitrate is calculated differently. Nitrite is the 120 ppm.
And I wasn’t correcting you on nitrate, I was just saying that nitrate is calculated differently. Nitrite is the 120 ppm.
Posted on 12/23/19 at 9:37 pm to SixthAndBarone
You think smokers/grillers use PPM when gauging the %? Someone making bacon at home? What about what the FDA mandates for the cure combination?
Posted on 12/23/19 at 9:40 pm to t00f
FDA regulates food. USDA FSIS regulates meat. And yes, the USDA regulation is 120 ppm.
USDA bacon info including the definition and the ppm regulation
USDA bacon info including the definition and the ppm regulation
Posted on 12/23/19 at 9:43 pm to SixthAndBarone
i can appreciate what you do for a living but I would suggest that is unrealistic for someone smoking bacon at home. There are mixes that handle this and yes you are right , USDA
Posted on 12/23/19 at 10:01 pm to t00f
Exactly. If you want to make your own homemade bacon, find a recipe solution online and it will tell you how to make your cure. This brings us back to the original point I made, bacon is cured. If you don’t cure it, it’s smoked pork belly, not bacon.
Posted on 12/23/19 at 10:10 pm to SixthAndBarone
All of this is a bit pointless. If the OP is happy with his end product, whether the nomenclature is correct or not, he’s eating good. Kinda like the never ending arguments over gumbo, jambalaya or a freshly opened can of green peas. :)
Posted on 12/24/19 at 12:47 am to Bayou Tiger Fan Too
quote:
All of this is a bit pointless. If the OP is happy with his end product, whether the nomenclature is correct or not, he’s eating good
And being the OP, I let the pork belly smoke, cool to room temperature, refrigerate to firm up and then cut it into beautiful slices of BACON. I fried up 2 cuts of it and I'll be damned if it doesn't taste just like BACON and would dare say "Professor Nitrate/Nitrite" would not know what was in it other than it tastes like "BACON".
In the end, this IDIOT wound up with about 10 lbs. of sliced up BACON for my breakfasts and other meals where BACON is called for.
Posted on 12/24/19 at 5:21 am to gumbo2176
I’d love to see a picture.
Posted on 12/24/19 at 6:26 am to gumbo2176
Dude, if you like it, keep cooking it. I’m not trying to tell you to stop cooking it, I’m trying to tell you what bacon is so you can learn and make it correctly and so you won’t tell people you make bacon when you aren’t. Pouring salt on top of a pork belly does not make bacon.
It’s not an argument over a recipe, it’s an argument over a factual definition. Again, if I cook a pig’s hind leg, I have a white pork roast. If I cure the leg, I have a purple ham. A pork roast and a ham taste completely different because of the cure. Pouring salt on the leg doesn’t turn it into ham, it makes it a salty pork roast.
I gave you the FACTS, and backed up my claim with proof and you still won’t accept it. You refuse to accept the fact and want to keep being wrong by saying you are making BACON, yes I would call that an idiot. Sorry, but it’s true.
Keep cooking what you want, but why won’t you accept the fact that bacon is cured????
It’s not an argument over a recipe, it’s an argument over a factual definition. Again, if I cook a pig’s hind leg, I have a white pork roast. If I cure the leg, I have a purple ham. A pork roast and a ham taste completely different because of the cure. Pouring salt on the leg doesn’t turn it into ham, it makes it a salty pork roast.
I gave you the FACTS, and backed up my claim with proof and you still won’t accept it. You refuse to accept the fact and want to keep being wrong by saying you are making BACON, yes I would call that an idiot. Sorry, but it’s true.
Keep cooking what you want, but why won’t you accept the fact that bacon is cured????
Posted on 12/24/19 at 7:57 am to SixthAndBarone
quote:
No, but I am more educated in the subject (formal education at a university under Animal Science which includes Meat Science, LSU has a program, look it up) and am trying to tell you the facts. And I’ve backed up my claim with the USDA’s definition of bacon.
I’m going to need to see some documentation supporting your claims.
Posted on 12/24/19 at 8:00 am to Clockwatcher68
quote:
I’m going to need to see some documentation supporting your claims.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News