Do you eat bacon?

[gas112]

Just think about what you said there for a minute.

What 3 main preservatives have humans been using to preserve food for centuries?

and just think do preservatives also have a shelf life .

 

[robinbanks]

I was under the impression that smoked meets were classed as toxic now?

From what I read it's not just smoked..

 

[motorbiking]

thanks for that - no Sunday morning bacon sarny for me then.

 

[Nwgs2]

I’ve just had an egg sandwich with hot sauce. It was delicious

 

[ellal]

What 3 main preservatives have humans been using to preserve food for centuries?

More than 3 ways though...

Thankfully one is no longer used...

In northern climes, p*ssing on fish and burying it for months (or even washing fish in urine) was traditional...

Nowadays chemicals are used, but the fish is just as difficult to stomach for some!

 

[blup]

A variation on salting

 

[diy_fun_uk]

Salt, nitrate, seasoning and sometimes sugar. Then it is left to air dry. Cheap bacon is soaked in a brine of salt, sugar, seasonings, sodium nitrate and other chemicals. I will eat the cheap wet cured bacon, but I will play close attention to the use by date.

Dry cure is more expensive, but IMO, a vastly superior product, and, I suspect, less harmful.

I appreciate that nitrates are not healthy but the press headlines do not seem to distinguish between wet and dry cured bacon.

So, given I shop in Asda, this might be better to buy:

https://groceries.asda.com/product/bacon/exceptional-by-asda-8-dry-cured-oak-smoked-back-bacon-rashers-240-g/1000383232109?&cmpid=ppc-_-pmax_google-_--_-google-_--_-dskwid-_dc&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=EAIaIQobChMIyeCgnpyYigMVA5VQBh09RgDAEAQYASABEgKVXvD_BwE&gclsrc=aw.ds

As opposed to this:

https://groceries.asda.com/product/bacon/asda-flavoursome-10-smoked-back-bacon-rashers-300-g/1000116564082?&cmpid=ppc-_-pmax_google-_--_-google-_--_-dskwid-_dc&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=EAIaIQobChMItYupzpyYigMV945QBh1lsgDPEAQYASABEgLO2vD_BwE&gclsrc=aw.ds

 

[Mottie]

.

Salt, nitrate, seasoning and sometimes sugar. Then it is left to air dry. Cheap bacon is soaked in a brine of salt, sugar, seasonings, sodium nitrate and other chemicals. I will eat the cheap wet cured bacon, but I will play close attention to the use by date.

Dry cure is more expensive, but IMO, a vastly superior product, and, I suspect, less harmful.

Mrs Mottie can sometimes be persuaded to have some air dried bacon. I like the cheap, thinly cut wet cured smoked bacon. She won’t touch that and says I am eating "Council house" bacon!

 

[opps]

So, given I shop in Asda, this might be better to buy:

https://groceries.asda.com/product/bacon/exceptional-by-asda-8-dry-cured-oak-smoked-back-bacon-rashers-240-g/1000383232109?&cmpid=ppc-_-pmax_google-_--_-google-_--_-dskwid-_dc&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=EAIaIQobChMIyeCgnpyYigMVA5VQBh09RgDAEAQYASABEgKVXvD_BwE&gclsrc=aw.ds

As opposed to this:

https://groceries.asda.com/product/bacon/asda-flavoursome-10-smoked-back-bacon-rashers-300-g/1000116564082?&cmpid=ppc-_-pmax_google-_--_-google-_--_-dskwid-_dc&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=EAIaIQobChMItYupzpyYigMV945QBh1lsgDPEAQYASABEgLO2vD_BwE&gclsrc=aw.ds

.
When my local ASDA first opened, I was very snobbish. I was born near what became the busiest branch of Waitrose (West Ealing). ASDA, yeah, I would now be happy shop there on a regular basis, and buy their own brand stuff. Dry cure bacon, not necessarily good, cheap wet cure= nothing good.

 

[securespark]

and just think do preservatives also have a shelf life .

What I was getting at was that salt, sugar and vinegar have been used to preserve pickles etc for ages....

Put them in the fridge and they last even longer. But then even salad in our fridge lasts well as we have the T° turned down to 1 degree.

Yes, these days, they all have use by or BB dates.

But then so does Buxton water that has spent 5000 years filtering through rocks before being bottled.....then given a date. Really?