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Old 29th August 2012, 06:41 PM   #1251
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Quote:
Originally Posted by SY View Post
I thought bacon was cured by definition?
It is.
Quote:
Originally Posted by Wavebourn View Post
No. If frozen it don't need to be cured for long shelf life. It can be salted, though, and smoked. It is a different story.
Salting and/or smoking is curing even if you don't use pink salt and you don't do it very long. If it is brined and packaged like that it's called fresh bacon. If you choose a longer cure then the gate is wide open as to what it is called.

The funny thing is in the US they call back bacon 'Canadian bacon'. We don't have Canadian bacon here, we call it back bacon. Belly bacon is just called bacon.
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Old 29th August 2012, 06:53 PM   #1252
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Here "Uncured" label on bacon means it does not have nitrates or nitrites added for longer shelf life and better look.
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Old 29th August 2012, 07:30 PM   #1253
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Yes, that's a Federal regulation in your country. If the addition of nitrates is from natural sources they can say, 'no added nitrates' and call it 'uncured'. Both of which are incorrect. It is another example of how wrong things can go if left to the devices of those not well versed. It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.

Curing is just a form of food preservation. Salting was one of the first known to the caucasian Europeans, just like smoking and drying to the North American aboriginals. They are all forms of curing. The Trader Joe label is a result of the wrong road being taken to make the public believe they are being offered a healthier option, nothing more than a marketing gimmick.
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Old 29th August 2012, 07:32 PM   #1254
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Portuguese salad

INGREDIENTS:
1 can of cooked cowpeas(cowbeans)
2 cans of tuna
1 sprig of parsley
2 boiled eggs
1 medium onion
1 tomato
olive oil, salt, pepper and vinegar q.s.


PREPARATION:
You can choose to make a salad hot or cold according to taste and the time of year, I chose to heat the beans in water itself Preserve and gathered some more.
I started by cooking the eggs in a little water and salt.
In a bowl put the serving drained beans, tuna, drained well, chopped parsley, chopped onions , tomatoes , also very tiny, eggs cut into small pieces, wrapped well tempered and olive oil, pepper and vinegar to taste.

salada.jpg
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Old 29th August 2012, 07:36 PM   #1255
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I had to look up Cow beans. Not seen those before.
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Old 29th August 2012, 07:39 PM   #1256
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Cal; I agree with you that terminology may be misleading. Now you know what I meant, when you saw the label. If I said "Salo" you probably would not understand what I mean.
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Old 29th August 2012, 07:45 PM   #1257
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that was my dinner , its sooo good
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Old 29th August 2012, 07:45 PM   #1258
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Same as Lardo?
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Old 29th August 2012, 07:49 PM   #1259
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I don't know Lardo, but I know Shpig. It is very salty and smoked Salo.


The Slavic word "salo" as applied to this type of food (it has other meanings as well) is often translated to English as "bacon" or "lard". Unlike lard, salo is not rendered. Unlike bacon, salo is not necessarily bacon-cured. Salo has little or no meat (skeletal muscle), and low-meat high-fat bacon commonly is referred to as salo. It is also identical to Italian lardo, the only possible difference being the spice mix: Russian/Ukrainian salo uses only salt, garlic, black pepper and, possibly, a bit of coriander in curing process.

http://en.wikipedia.org/wiki/Salo_%28food%29
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Old 29th August 2012, 07:54 PM   #1260
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Lardo is what my Italian friends like to eat at family get togethers. Not sure why but to each their own.
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