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Sunday, May 25, 2014

UN-CURED BACON



It is not very often, in public, that I jump on to my soap box but today I will make an exception. Today's rant is about the term 'Un-cured bacon'. My friend Mealonie informed me of Nueske bacon being sold at a great price; 4.49/ 12 ounce package at the 'Grocery Outlet'. This is a great price. Nueske makes a quality product. There product may be considered the 'Gold Standard' of bacon. I rushed to the store and picked up several packages. I noticed the term 'un-cured'. Well my friends, if it ain't cured it is not bacon.
  The new terminology of 'un-cured' can be used if instead of nitrates the processor uses celery juice extract as an ingredient. Celery juice extract has the same properties as nitrates but is considered natural. To transform pork bellies into bacon one must CURE the bellies with salt, sugar and celery juice or nitrates. Regardless if you use nitrates or celery juice this process is curing. Marketing gurus have determined that certain sectors of the paying consumer will feel better about their purchases with the term 'un-cured' My response to that is BOULDER DASH!!!!! I still love Nueske bacon.

6 comments:

Zoomie said...

I'm relieved to hear that the "uncured" bacon was still Nueske-delicious.

Chilebrown said...

Zoomie, Do not be relieved so suddenly. I have not actually tried this bacon yet. I will say Nueske has a great reputation and I have enjoyed their products. I believe this will be good.

Greg said...

Good old American Marketing! Don't hate the player...hate the game.

Chilebrown said...

Greg, I once asked a clerk at a meat market in the East Bay what made their bacon special. Her answer was we charge the most.

Three Dogs BBQ said...

I look forward to your review of celery cured bacon...

Chilebrown said...

Three Dogs BBQ, Congratulations on your victory. The jury is still out on the celery cure. We did make some ABT yesterday and they were delicious.