Conventional bacon and sausage - yes or no? page 2

[ssn679doc]

I make my own bacon and sausage (both fresh and cured) so I know exactly what cuts of meat and the prorportions of spices and cure etc that go in to it, Aftter learning about sausage making, I am much more suspect about the amount of water that is in commercial sausage. Yes, water is used as a "filler" in some sausages. Sausages that are "emulsions" (hot dogs, bologna etc) there is ALOT of water in them....

As far as nitrates go, there are more nitrate in fresh spinach than are in commercial bacon.

[cori93437]

Dairy is creepy. Just coat your pan with some coconut oil and cook up 2-3 organic eggs-- I can find them at any grocery store, even Walmart. You won't be hungry and you don't have to mess around with anything questionable. Works for me in a pinch, anyway.

Why is dairy "creepy"...
I've actually met the cows that my milk comes from, they happen to be very lovely bovine ladies.
100% organic, pastured, grass fed beauties. All three of them.

[Wildrose]

Personally, I'll eat store-bought bacon although I prefer my nitrate free type. Sausage, I like to get Spolumbo's... they have an ingredient list three items long, last time I checked. Pork, spices and water, haha. I do occasionally eat sausage with a few more ingredients but I try to avoid anything containing sugar.

[ATTAACK]

I just found this: The ?No Nitrites Added? Hoax | Michael Ruhlman

I have no idea who this guy is, but his reasoning seems plausible at first glance. I've seen the packages of bacon that say "nitrate free" and they do indeed have celery powder. What I did not know is that vegetables provide most of the nitrates we consume. If this is true, then what's the big deal with it being in bacon? Have we been duped by clever marketing?

[noodletoy]

ruhlman is a brilliant food writer who has co-authored with thomas keller and keeps a great food blog. i have a mad crush on him.

About Author, Food Writer, Blogger, Michael Ruhlman | Michael Ruhlman