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n.c.iowa | Well as it turns out yes, a extract from celery is used. Celery is naturally high in nitrates and most of the “uncured” bacon is actually cured this way. Beings the “non curing” cure is quite abit lower in nitrates the bacon actually has to be “in process” longer than the traditional stuff. But the dirty dogs can sell it as uncured bacon, even though the cure process is chemically the same.
As far as the side pork/bacon it kinda depends on what the end goals are. bacon is/was always a big hit around here, so i’d Cut up the side of the ribs as far as practical, but things get pretty thin too far up the ribs, and we had a bunch of rib eaters around here too, and they’d get alittle cranky that we were ruining their ribs. Also it depends on the size of hog, a 325lb+ hog will have some pretty decent side pork.
I’ve actually made cured side pork a couple times but for the effort there just isn’t that much return. | |
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Uncured Bacon question???
