re: Got a nice slab of pork belly in the smoker

Federal bacon inspectors are USDA FSIS Meat Inspectors. They exist both on the federal level and the state level. If you sell your meat inside the state, you are inspected by the state. If you sell your meat across state lines, you are inspected by federal inspectors. Every meat processing facility must be inspected by one every single day. USDA inspects meat each day, technically each shift if you’re running more than one shifts per day. FDA inspects food processing facilities usually once per year.

We all want bacon, not salted pork belly !!!

Now you've gone and done it. You've just lured Professor SixthandBarone back into the conversation so he can educate out Idiotic asses------His words, not mine.

quote:

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Federal bacon inspectors are USDA FSIS Meat Inspectors. They exist both on the federal level and the state level. If you sell your meat inside the state, you are inspected by the state. If you sell your meat across state lines, you are inspected by federal inspectors. Every meat processing facility must be inspected by one every single day. USDA inspects meat each day, technically each shift if you’re running more than one shifts per day. FDA inspects food processing facilities usually once per year.

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I like bacon sandwiches.

You must be a blast to hang out with if you are that serious about curing or not curing meat.
Also, the USDA says that cured ham is pink or deep rose ....not purple. Just saying.

and not 1 pic was posted?