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Thread: Bacon is the enemy... page 2

  1. #11
    sbhikes's Avatar
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    You think bacon is salty, try salt pork.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
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  2. #12
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    I think seaweed is the saltiest thing I eat nowadays. I doubt yahoo would call seaweed unhealthy. I wager nobody would. But I am also in the minority who doesn't like bacon and feels wary of it because of all the chemicals that go into its preparation. If I cured my own in a traditional way with just salt, paprica and garlic, I would be happy. But last year, when we asked for our pork belly from our pork to be left uncured, but cut up into 1 lbs pieces, we've got... cured, unsliced bacon. The worst of both worlds. I am still bitter.
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  3. #13
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    Hey, I say let them give up bacon. That means there's more for me.

  4. #14
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    Quote Originally Posted by Penady View Post
    Hey, I say let them give up bacon. That means there's more for me.
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  5. #15
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    Quote Originally Posted by Leida View Post
    I think seaweed is the saltiest thing I eat nowadays. I doubt yahoo would call seaweed unhealthy. I wager nobody would. But I am also in the minority who doesn't like bacon and feels wary of it because of all the chemicals that go into its preparation. If I cured my own in a traditional way with just salt, paprica and garlic, I would be happy. But last year, when we asked for our pork belly from our pork to be left uncured, but cut up into 1 lbs pieces, we've got... cured, unsliced bacon. The worst of both worlds. I am still bitter.
    Oh my, then you must learn to make a good pork belly. With the crispy skin and everything. You won't be bitter anymore.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 180 x 2. Current Deadlift: 230 x 2

  6. #16
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    Quote Originally Posted by sbhikes View Post
    Oh my, then you must learn to make a good pork belly. With the crispy skin and everything. You won't be bitter anymore.
    That's what I said... Pork BELLY!
    So delicious!
    My low sodium circumstances led me to a new LOVE.
    Don't tell any one... but it's BETTER than bacon.
    I don't want a rush on the stuff.
    I can still get it pretty cheap.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  7. #17
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    Oh my, then you must learn to make a good pork belly. With the crispy skin and everything. You won't be bitter anymore.
    Nah, I just slice it myself and use it in cooking. I just wish I could cure it myself. But I almost mustered the art of making crackling every time on all the endless shoulder, leg etc roasts that we've got.

    This year we are ordering all the fat from the pig, including the one that is supposed to be used for feeding birds, and I am rendering my own lard. I am on the fence about trying yet again to ask for UN-cured pork belly....
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  8. #18
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    Quote Originally Posted by cori93437 View Post
    I had saltless bacon for dinner...
    Oh sorry, I mean porkbelly!
    Ahhh, yeah...
    Slow roasted... sticky... crispy skin topped... delicious pork BELLY!

    It was my last piece.
    I need to get MOAR.
    How do you cook it? I had pork belly at a Milwaukee Brewers game this year (who knew??) and fell in love. It was on a round of pan fried polenta, but i can live without that. I've never seen it in my co-op or health food store. Is it a specialty item hidden behind the counter for only the smart people who know whom to ask?

    As far as bacon goes, I try to stick to the brands that have no nitrates/nitrites added. Not sure what help that is, since the added celery powder in 'free' bacon contains naturally occurring nitrites.

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  9. #19
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    With bacon prices going up, I'll need to cut back just because of the cost.

    Also, Costco sells low sodium bacon - its just not the same!

  10. #20
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    Quote Originally Posted by PHaselow View Post
    How do you cook it? I had pork belly at a Milwaukee Brewers game this year (who knew??) and fell in love. It was on a round of pan fried polenta, but i can live without that. I've never seen it in my co-op or health food store. Is it a specialty item hidden behind the counter for only the smart people who know whom to ask?

    As far as bacon goes, I try to stick to the brands that have no nitrates/nitrites added. Not sure what help that is, since the added celery powder in 'free' bacon contains naturally occurring nitrites.
    There are a million fancy recipes for "pork belly" if you google.
    For me personally... most of the time I refer a "less is more" approach.
    I use a square of pork belly about the size of my hand or so...
    Score the skin into about inch to half inch diamond shapes...
    A very light sprinkle of salt on both sides that I rub in well.
    (I'm on a low sodium diet for medical reasons, but a small amount of salt is really necessary to get the right skin texture IMO)
    And that's it.

    In the oven on a lined baking tray @ 350 for a while until the fat begins to render, the skin is looking glossy/beginning to turn yellowy golden, and the meat is cooking... then up the temperature to 450... once the skin is crisp and it looks done I turn on the broiler for just a few minutes (watching it pretty closely) so that the skin starts to get that popped texture.

    Sorry I don't have better cooking times... I cook by feel.

    SOOO goood!
    It's so simple.
    And so tasty.
    I mean, it's pork at it's most basic. And it's delicious IMO.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


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