Quote:
Originally Posted by Si
I think pink salt (which makes bacon pink) has nitrites put into it already. If you cured it the old fashioned way, you use salt, sugar and celery seed (which has nitrites).
If you cured it yourself like I have tried doing (and need to try to do again), you can skip the celery seed and just use kosher salt and sugar.
The Nitrites ain't the problem as such, if you ate bacon raw. Nitrosamines (think that is the correct spelling) are the carcinogens created when you cook nitrites with amino acids (meat)
It's something like nitrites + amino acids = nitrosamines.
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gotcha, i think i am going to call zoe's tomorrow and ask them directly about how they do their bacon.
Quote:
Originally Posted by Bman
sounds good. pass the cornbread please |
haha, right on!
i should have tried to snap a macro of the cornbread too, i was trying to get a sharp shot of these bubbles, i needed more light though.
