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Thread: Bacon Questions! smoked? raw?!

  1. #1
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    Question Bacon Questions! smoked? raw?!

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    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?

  2. #2
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    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!

  3. #3
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    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

  4. #4
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    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.

  5. #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.

  6. #6
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    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

  7. #7
    Fair enough

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

  8. #8
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    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

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

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