We've started cooking a pound of bacon at a time, it stinks up the house, we
might as well get it over with, it keeps good in the fridge. That pound lasts
us 2 weeks. I do like having a little taste of bacon now and then.
If I manage to shoot a bunch of geese this fall I want to try making goose
pastrami. Its a big thing in the goose hunting set and the pictures look really
good. I'm going to ask my buddy Jon who owns "The Butt Stops Here" BBQ truck if
he'll smoke it for me. While I'm at it maybe I'll commission a few pounds of
bacon.
-Curt
On Monday, May 4, 2020, 9:33:01 PM EDT, Peter Frederick via Mercedes
<mercedes@okiebenz.com> wrote:
Salt is very much over-used in America, particularly in processed food. It
goes a long way to cover up the lack of flavor in processed foods, and the
hang-over from salt preserved foods is still there. Big difference between
preventing spoilage and flavoring.
I cringe when I watch culinary shows, they teach chefs in all the major schools
to use at least ten times as much salt as I would ever think of using, it goes
in by the tablespoon. My father died from heart disease in the mid 70's, and
for the last year of his life we had completely unsalted food. I still use
very little.
My response to the "salt enhances the flavor" is that SALT is a flavor, and
you've trained your taste buds to expect huge amounts.
Back before Campbell's was forced to reduce the amount they were using, they
had raised the level in their canned tomato soup to 4000 mg per serving,
roughly a TABLESPOON of salt per cup. I'm not sure there is that much salt in
seawater. I couldn't eat the stuff.
That much salt is for sure gonna cause the vast majority of people to retain
large amounts of water, not a good thing especially as we get older.
I used to date the top of my pound container of salt, just for fun. Usually
lasted me a year or 18 months unless I made a lot of pasta. These days I use
more than that because I've been salt preserving pork (bacon and Canadian bacon
mostly), but even then I don't use huge amounts, and I don't eat more than
three or four thin slices of bacon a couple of days a week.
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