How do you like your bacon?

Organic doesn't change any of the above. It's a slick advertising/labeling trick that the food industry can get away with. An organic label tends to trick people even more.

It is difficult to market bacon in a supermarket setting without sodium/nitrates/curing/preserving. There are storage life and bacteria issues for totally uncured, unpreserved meats as well as issues of the taste and color being different than what consumers expect and want.

If the "uncured" bacon (or any other "uncured" processed meat) is cooked at relatively high temperature, especially frying to a crisp or charred, the nitrites combine with the meat protein amines in the bacon and form nitrosamines, the same as for bacon with added nitrites (because it actually is bacon with nitrites). Various science studies have shown nitrosamines to cause cancer in animals. It's one of the plausible explanations for the association of certain types of gastrointestinal cancer in people with consumption of processed meats (although some paleo, pro-meat, pro-bacon enthusiasts, and the processed meat industry take issue with this evidence). People who are afflicted with migraines have complained about migraines being triggered by nitrates in processed meats and other foods.

It's easy to get tricked into thinking that these risks are not present for meat labeled as "uncured" or "no added nitrites" and consequently frying at as high a temperature and eating as much as one pleases.

 

http://www.nytimes.com/2011/07/02/business/02hotdog.html?_r=0

 

This is a semantical argument. Of course all bacon is cured in some way or another. The difference, however, between what is sold as cured, and what is sold as uncured, is that one relies on chemicals and additives, while the other relies on natural salts and flavorings. There is a difference between nitrates which are naturally occurring in celery salt, and those which are artificially created via a chemical process.

 

Yes it does. I explained why it does above.

Unlike things labeled "all natural," food items bearing the 'USDA organic' logo must adhere to some degree of standards to be classified as organic.

 

Crispy but not dried out, my favorite way is in my mouth!

 

Being vegetarian I would prefer they still had all their bits and were happily living on the farm......

 

if the same molecules are produced, there really isn't a difference. "nitrate" just means an NO3 group, it doesn't matter if it was made chemically or biochemically.

 

I'll probably get some wise comments... but I like mine limp.

 

I don't know anything about it but I'll go along with whatever porkstock41 has to say on the subject. This sounds to me like a man who knows his bacon.

 

Ha ha! I bet porkstock will envy your new whisk!

 

I'm just an amateur when it comes to bacon. I need plenty more iggy:-based products to pork it up in my kitchen. I haven't even had peameal back bacon for Pete's sake!

 

BLT sub from Subway, with double crispy bacon!mmm

 

Last time mine wasn't cooked enough and it ran around on my plate I freaked out, stabbed it a hundred times and slapped the server for not bringing it dead enough to be ate without a fuss at my table. And the mud on my plate wasn't a nice touch either.

 

cute

 

Not me. Vegetarian.

 

Soft/chewy with crisp parts also... like some parts of each. I wish I had bacon here.

 

Chewy for me!

 

Both of you are so wrong !!!! Pasta has nothing to do with diabetes, at least not with type 2 diabetes. Since a type 2 diabetic is not even a diabetic but a FAT-patients as I call it.
I'll explain that is another topic I am about to make. See: the cause of Diabetes type 2.
BACON is PORK and PORK is the main CAUSE of CANCER, see my topic on the cause of cancer. Jews and Muslims don't eat pork by religious law for good reasons.
It is just Christians and decedents of people that came originally from Christianity invested Europe that use and eat loads of pork. It's cheap. easy to raise and it tastes good.
Now look at pork and please notice that pork is PINK. Not RED like beef or WHITE like fat, but just a perfect mixture of both.
25% of all people on this planet have the inherited problem that their body cannot digest FAT properly, that undigested fat ends up in the so-called fatty fibers of the body.
Our body is not in the habit of throwing away good food, whether it is digested or not, it may be needed later in times or hunger and famine.
Just imagine laying away a piece of fat somewhere and forget about it. When you finally find it after two or three month it has probably walked away with maggots.
It is totally deteriorated and molded and the molds have started a life of their own.
In the "fatty fibers" of our body, mostly the glands and our brain it will form what is called a TUMOR. And there you have to cause of cancer.
So best of luck with your glorified BACON, but for lots of people it is poison and the cause of an early death.

 

https://www.youtube.com/watch?v=OG-ONaXLn8Y