Real CI friendly bacon, what to ask for?

MBrehon

New member
OK, so if a complete idiot were trying to find the most CI friendly bacon in a major metro area, what would one ask for at each of the local butcher shops? Would it be salt-cured bacon with no (added?) water or sugar? Would it be uncured? I suppose if I were really ambitious, I would jump right in and learn the hard way by making some here at home from a slab-o-porkbelly. Might do that someday, but it'll be a while.

Thanks,
-M
 
Definitely cured. Salt cured. It can be dry cured or brine cured. If brine cured it needs to be dried for about a week before being sliced or the bacon is soft and wet. After curing it may be smoked before slicing. If the term sweet is used it may not mean sugar. Like with sweet butter and sweet milk, some processors use the term to mean not smoked.

Correct, you don’t want any injected water, sugar, brine, preservatives, etc. This isn’t just cast iron friendly, your taste buds will appreciate it too.

Hilditch
 
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