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Bacon Questions! smoked? raw?!

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  • Bacon Questions! smoked? raw?!

    So I love bacon.

    Somebody mentioned eating it raw, sounds intriguing. Anyone tried this? How safe do you think it is?

    And smoked, i guess is less good for our bodies, but how bad is it? especially when theres salt and nitrates etc. to worry about who prefers smoked?
    www.beatingorthorexia.co.uk

    No more diets. No more stress. Health made easy. Living made incredible.

  • #2
    Might have been me? I was cooking the other day, chopping up bacon and adding it to chili, and couldn't help myself. I kept eating bites. It was smoked, and came from pastured boar, so I considered it quite safe. No way in the world I'd eat grocery store bacon raw though. It was DELICIOUS!

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    • #3
      Lol, for some reason the thought of it is starting to appeal to me?! i herd that most bacon even store bought is actually quite safe despite everyone you ask sayin no way! because its been cured and salted etc. so germ struggle to survive.

      I prefer the tast (and smell) of smoked so much! im guessin it is less healthy though
      www.beatingorthorexia.co.uk

      No more diets. No more stress. Health made easy. Living made incredible.

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      • #4
        There is nothing wrong with it smoked (I don't think I have ever had "unsmoked" bacon). Raw is probably fine, too but that doesn't appeal to me.
        Nitrates/nitrites are the bad guys.

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        • #5
          Nitartes / nitrites aren't necessarily the bad guys.
          Salt is a fair concern, and personally I wouldn't risk raw pork. It's not germs so much as parasites in the muscle tissue.

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          • #6
            Actually, trichinella spiralis is really rarely found in any unpastured pork these days. They never get a chance to eat anything contaminated.
            Give me liberty. Exploration of other options will be vigorously discouraged.

            Wondering something sciencey? Ask me in my Ask a Biochemist Thread

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            • #7
              Fair enough

              Mind you, the look and texture of raw pork is as bad as raw poultry to me!

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              • #8
                Sure, but I don't sweat it when my pork chops or chicken breasts are still pink on the inside. Now the next time I go boar hunting, you can bet I'm cooking that to medium, but as long as you get the core to 130F, T. spiralis is a dead beastie.
                Give me liberty. Exploration of other options will be vigorously discouraged.

                Wondering something sciencey? Ask me in my Ask a Biochemist Thread

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                • #9
                  A Czech friend of mine eats it raw regularly and affectionately refers to it as "pork sushi".

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