Fork in the Road Corned Beef Uncured Ch
| | |
OP  | So I enjoy a little bacon now and again. One of my daughters does too. I was tasked by She Who Must Be Obeyed to find one without nitrates since they are really bad for kids. Tried a few kinds... meh... not so good. Taste like pork chops and don't fry up right. Grabbed a pack of Beeler's Uncured Bacon and it is the best bacon I've ever had! I'm gonna take a couple packs to elk camp; see if the master bacon eaters agree <g>. The C E N T E R will hold. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| | |
| | |
| | So I enjoy a little bacon now and again. One of my daughters does too. I was tasked by She Who Must Be Obeyed to find one without nitrates since they are really bad for kids. Tried a few kinds... meh... not so good. Taste like pork chops and don't fry up right. Grabbed a pack of Beeler's Uncured Bacon and it is the best bacon I've ever had! I'm gonna take a couple packs to elk camp; see if the master bacon eaters agree <g>. Fresh elk tenderloin wrapped in bacon sounds good. "For joy of knowing what may not be known we take the golden road to Samarkand." |
| | |
| | |
| | This sounds like a Nazi advertisement for one of its Jewish interment camps in WW2! beeler's heluka� pork Heluka� is derived from the FREEwheeling because...Heluka� farms are spacious, comfortable communities. Bedding Heluka� houses were specifically designed to provide comfort and pleasure for our pigs. Pig All of our pigs, whether mamas or babies, enjoy access to bedded areas. They have FREE access to food and water courts, are FREE to lounge in the deep-bedded areas or bask in the sunshine at their leisure. Bottom line: pigs are FREE to choose their own environment! FREEwheeling because...Heluka� houses promote socialization. All Heluka� homes have spacious deep-bedded areas, outside play areas, and designated food and water courts. When our baby pigs are weaned they are taken from their maternity rooms to another Heluka� house where they are FREE to romp, root, and run with one another. FREE access to a food and water court eliminates competition. FREEwheeling because...Heluka� houses are naturally ventilated. Heluka� houses are designed to "breathe" FREELY and naturally with open sides. Translucent curtains provide protection from harsh weather while still allowing fresh air and sunlight in at all times. Bottom line: our pigs enjoy a BRIGHT, FRESH atmosphere! Pig Bottom Line: as good as our Heluka� pork is, our Heluka� method is greater "All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee |
| | |
| | |
| | This sounds like a Nazi advertisement for one of its Jewish interment camps in WW2! beeler's heluka� pork Heluka� is derived from the FREEwheeling because...Heluka� farms are spacious, comfortable communities. Bedding Heluka� houses were specifically designed to provide comfort and pleasure for our pigs. Pig All of our pigs, whether mamas or babies, enjoy access to bedded areas. They have FREE access to food and water courts, are FREE to lounge in the deep-bedded areas or bask in the sunshine at their leisure. Bottom line: pigs are FREE to choose their own environment! FREEwheeling because...Heluka� houses promote socialization. All Heluka� homes have spacious deep-bedded areas, outside play areas, and designated food and water courts. When our baby pigs are weaned they are taken from their maternity rooms to another Heluka� house where they are FREE to romp, root, and run with one another. FREE access to a food and water court eliminates competition. FREEwheeling because...Heluka� houses are naturally ventilated. Heluka� houses are designed to "breathe" FREELY and naturally with open sides. Translucent curtains provide protection from harsh weather while still allowing fresh air and sunlight in at all times. Bottom line: our pigs enjoy a BRIGHT, FRESH atmosphere! Pig Bottom Line: as good as our Heluka� pork is, our Heluka� method is greater I reckon I am just an insensative old phart but I just never much G.A.S about what a durned hog thinks or how it feels about things. |
| | |
| | |
| | It's what you used to get if you couldn't afford bacon or couldn't afford to eat "high on the hog." Good stuff though, but I like bacon better particularly if I can get the small end of a slab (leaner) at the local meat market, then cook it in chunks. Usually can as it's too small to make nice slices. Oh and I'm sure I'd get the warm fuzzies knowing my bacon lead a rich, fulfilling life. Last edited by nighthawk; 10/05/11. The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh Which explains a lot. |
| | |
| | |
| | Jeff, you do realize beets, carrots, green beans and spinach are also very high in nitrates, some times in higher levels than in some preserved meats..... A serious student of the "Armchair Safari" always looking for Africa/Asia hunting books |
| | |
| | |
| | will also add, nitrates themselves are not dangerous.....they can be converted to nitrite which than can be converted to cancer-causing nitrosamines but so long as you are taking in the amount of vitamin C you need in your diet this does not happen.... nitrates are naturally occurring in many healthy foods, cutting out bacon and processed meats does not get rid of nitrates from your diet if you eat a balanced diet, practically all green and root veggies contain nitrates.... A serious student of the "Armchair Safari" always looking for Africa/Asia hunting books |
| | |
| | |
| | "Bottom line: our pigs enjoy STRESS-FREE SOCIALIZATION." yeah, till you come to take 'em to the slaughter house Well, I grew up on a farm where our hogs enjoyed "stress-free socialization", and they made the best-tasting pork I've had anywhere. I don't think it was the "socialization", but the low population density, high quality of feed (including natural-growing grass and other vegetable matter in season) no doubt made for happier hogs, which can't hurt the flavor any. I have a high degree of misgivings about the factory farms most commercial pork comes from. High population densities, high usage of antibiotics and other drugs, and huge volumes of animal waste result in potential breeding grounds for epidemic diseases like anthrax and antibiotic resistant strains like MRSA in the porcine population, with increased likelihood for crossover into human populations. So on balance, I'd rather buy free-range animals from a local grower (or from a larger commercial operator like Beeler, for that matter). "I'm gonna have to science the schit out of this." Mark Watney, Sol 59, Mars |
| | |
| | |
| | "Bottom line: our pigs enjoy STRESS-FREE SOCIALIZATION." yeah, till you come to take 'em to the slaughter house Well, I grew up on a farm where our hogs enjoyed "stress-free socialization", and they made the best-tasting pork I've had anywhere. I don't think it was the "socialization", but the low population density, high quality of feed (including natural-growing grass and other vegetable matter in season) no doubt made for happier hogs, which can't hurt the flavor any. I have a high degree of misgivings about the factory farms most commercial pork comes from. High population densities, high usage of antibiotics and other drugs, and huge volumes of animal waste result in potential breeding grounds for epidemic diseases like anthrax and antibiotic resistant strains like MRSA in the porcine population, with increased likelihood for crossover into human populations. So on balance, I'd rather buy free-range animals from a local grower (or from a larger commercial operator like Beeler, for that matter). Chickens are about the worst, I think. The degree of my privacy is no business of yours. What we've learned from history is that we haven't learned from it. |
| | |
| | |
| | +1 on fresh side pork. I drive 35mi to get it from the only market left in my area that has it. I buy 8-10# per time. All of my lifetime, we never once had the bacon or hams cured when butchering hogs. FWIW, sliced jowls are very good also. A little more fatty than side, but that same flavor. |
| | |
| | |
| | "Bottom line: our pigs enjoy STRESS-FREE SOCIALIZATION." yeah, till you come to take 'em to the slaughter house Well, I grew up on a farm where our hogs enjoyed "stress-free socialization", and they made the best-tasting pork I've had anywhere. I don't think it was the "socialization", but the low population density, high quality of feed (including natural-growing grass and other vegetable matter in season) no doubt made for happier hogs, which can't hurt the flavor any. I have a high degree of misgivings about the factory farms most commercial pork comes from. High population densities, high usage of antibiotics and other drugs, and huge volumes of animal waste result in potential breeding grounds for epidemic diseases like anthrax and antibiotic resistant strains like MRSA in the porcine population, with increased likelihood for crossover into human populations. So on balance, I'd rather buy free-range animals from a local grower (or from a larger commercial operator like Beeler, for that matter). think your right....i can taste the difference between beef thats lived its life in a feed lot and stuff raised in a pasture even if the feedlot beef has been fed high quality feed.....to me our local pasture raised beef is leaner and more flavorful.....feedlot beef, especially beef thats eaten alot of corn tastes oily to me, "Omaha Steaks" are the worst to me, my wife bought some without me knowing, we ate one apiece and turned the rest into stew meat..... course there is nothing wrong with fattening up a range beef on some grain for a week or two before butchering..... A serious student of the "Armchair Safari" always looking for Africa/Asia hunting books |
| | |
| | |
| | There's something to the whole "Stress hormone" thing with food. Natural, free-range stuff seems to taste better. I've read it's partly due to processing method differences and partly due to "happier pigs/cows/chickens/whatever" Plus the diet. Animals that eat what they're supposed to eat in nature will taste more like what they're supposed to taste like. Animals that eat a sh*t-ton of corn because Monsanto/the corn companies sell it cheap and stack it deep, will taste different. |
| | |
| | |
| | no doubt there is something to the stress thing......its well known that people and animals have health issues if constantly under stress, wouldnt doubt it affects the meat some way......think diet plays a huge factor aswell....i buy my beef by the half from a local butcher who buys local animals, everything local is raised in fields.... A serious student of the "Armchair Safari" always looking for Africa/Asia hunting books |
| | |
| | |
| | . . ."Omaha Steaks" are the worst to me, my wife bought some without me knowing, we ate one apiece and turned the rest into stew meat..... I couldn't agree more about the inedible taste of "Omaha Steaks." Took one bite in a restaurant in Omaha NE and left the entire (uneaten) rib eye on my plate. The waitress came to take my plate and asked me if I wanted her to take my steak home with me. I told her, due to no fault of her own, it was the worst tasting piece of beef I had ever put in my mouth. The restaurant tried to give me my dinner for free, but I didn't want them to think I was a free-loader, so I insisted in paying for it, and even left the waitress a good tip. "All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee |
| | |
| | |
| OP | I eat two pieces of side pork every morning. It's called side pork Jeff. Not un-nitrated bacon. Travis Hmmm... well, they call it bacon, and it looks just the same. Is it just called side pork because it's not cured? Cause this stuff is the same cut o' hog. Absolutely 100% couldn't agree more with those voicing misgivings about factory farming. Didn't buy this for that reason but if their bacon hogs also get a nicer than average life... cool! The C E N T E R will hold. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| | |
| | |
 | I eat two pieces of side pork every morning. It's called side pork Jeff. Not un-nitrated bacon. Travis Hmmm... well, they call it bacon, and it looks just the same. Is it just called side pork because it's not cured? Cause this stuff is the same cut o' hog. Absolutely 100% couldn't agree more with those voicing misgivings about factory farming. Didn't buy this for that reason but if their bacon hogs also get a nicer than average life... cool! Correct. It's the same cut, but side pork is the way the pig was meant to be eaten. Bacon is cured. The company likely labels it "uncured bacon" for all you Oregon people. Travis |
| | |
| | |
| | "Bottom line: our pigs enjoy STRESS-FREE SOCIALIZATION." yeah, till you come to take 'em to the slaughter house Well, I grew up on a farm where our hogs enjoyed "stress-free socialization", and they made the best-tasting pork I've had anywhere. I don't think it was the "socialization", but the low population density, high quality of feed (including natural-growing grass and other vegetable matter in season) no doubt made for happier hogs, which can't hurt the flavor any. I have a high degree of misgivings about the factory farms most commercial pork comes from. High population densities, high usage of antibiotics and other drugs, and huge volumes of animal waste result in potential breeding grounds for epidemic diseases like anthrax and antibiotic resistant strains like MRSA in the porcine population, with increased likelihood for crossover into human populations. So on balance, I'd rather buy free-range animals from a local grower (or from a larger commercial operator like Beeler, for that matter). Having worked on one of those industrialized hog farms, I'm inclined to agree with you. I don't think we were producing inherently bad or especially unhealthy pork, but I believe other methods of raising pigs are likley to produce firmer, less fatty pork with better flavor. Part of the whole containment farming concept is that the pigs are not "wasting" calories doing a lot of walking, running, etc, as much as possible it just goes to weight gain. So I think it is inevitable you get a less firm, less meaty pork as a result. Disease control is a constant battle on a containment farm. We sent unhealthy feces and bowels to the U of IL monthly to be cultured and analyzed. We would get back a scattergram showing what infectious agents were prevalent and what antibiotics they were susceptible to. Inevitably they would all be immune to all legal, approved antibiotics. That's where the drug smuggling came into the picture - the term covers more than recreational, human drugs, it was a big deal on the farm - but that's all I'll say about that. Although we didn't practice it back then in the '70s, an up and coming technology was to rinse the hog manure to recover the solid bits and re-feed it! Another way to recycle the nutrients in the manure was to flow it down a sunny incline into cat fish ponds so that the catfish could eat the undigested solids and the algae produced from the soluble nutirients. Lastly, although I did no tests to prove it, the stench of those containment buldings where hogs lived their lives on slatted floors just a couple of feet above lakes of festering manure has to affect the flavor of the meat. I see no way it might not affect it. But I had no aversion to eating our pork, I just believe other methods probably made a tastier pork albeit at a higher price. Now if I was to talk about working for "The Nation's Foremost Processor of Distressed Pork" (The banner on their letterhead!) I would have to admit an aversion to eating their pork! Last edited by GunReader; 10/05/11. National Rifle Association - Patron Member |
| | |
| | |
| OP | I eat two pieces of side pork every morning. It's called side pork Jeff. Not un-nitrated bacon. Travis Hmmm... well, they call it bacon, and it looks just the same. Is it just called side pork because it's not cured? Cause this stuff is the same cut o' hog. Absolutely 100% couldn't agree more with those voicing misgivings about factory farming. Didn't buy this for that reason but if their bacon hogs also get a nicer than average life... cool! Correct. It's the same cut, but side pork is the way the pig was meant to be eaten. Bacon is cured. The company likely labels it "uncured bacon" for all you Oregon people. Travis Lol... yeah, probably! Regardless of all that, I've tried at least 3-4 other brands of what's called uncured bacon around here, and this stuff not only kills 'em, it's better than any "normal" bacon I've ever had! Anyways.... lol... now I'm hungry... The C E N T E R will hold. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| | |
| | |
| | Do they deliver to stores in trucks powered by pixie dust, too? I mean, if it's going to be all wholesome, could they possibly still be using nasty fossil fuels? Betcha the power to the farm is all angel farts, too, right? If you want side pork, buy it locally. |
| | |
| | |
| | My wifes uncle is one of the owners of Beeler meats. They have great quality stuff. ddj Many men go fishing all their lives without knowing that it is not fish they are after. - Henry David Thoreau The best part of hunting and fishing was the thinking about going and the talking about it after you got back. - Robert Ruark |
| | |
| | |
| | Confinement meat, to me, gives off the odor of what they are confined in....unless you add plenty of nitrates. Its hard work keeping hogs in pasture; its easier to confine them and make a profit. "Side meat".... |
| | |
| | |
| | Betcha the power to the farm is all angel farts, too, right? Alaska has a lot of angel farts beneath the ground. In fact, the only thing holding ANWR above the abyss of dangerous and dirty fossil fuels is a vast cloud of angel farts. We'd be happy to share if those who know better would allow it. Sometimes, the air you 'let in'matters less than the air you 'let out'. |
| | |
| | |
| | How do you un-cure bacon and why would anyone want to? I buy my pigs by the half. It's a lot cheaper to not have the side pork cure when ordering your cut and wrap. And I honestly like it better. Travis |
| | |
| | |
| | Mahap in OK the pork bellies come cured right off the hog and one has to un-cure them to make fresh side pork? Travis, have you tried the sliced jowls? Just like fresh side. Last edited by croldfort; 10/05/11. |
| | |
| | |
| | What's 'uncured bacon' taste like? Is this just the pork belly fresh off the hog. So would cook up like a plain piece of pork steak, only taking on whatever seasoning you add to it? |
| | |
| | |
| | [video:youtube]3bd4UJwldQ0[/video] Beeler's "Animal Farm" "All that the South has ever desired was that the Union, as established by our forefathers, should be preserved, and that the government, as originally organized, should be administered in purity and truth." – Robert E. Lee |
![[Linked Image]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uLtzFfeN-7dAnVHdHbm1ZrLxqss93L9rp1BXRI-qhZX9xpPmxDLT8i6pJw5T_1gK3nfZj4kGdXRB8VWCUIkbVvPTz8A_4YaeXJjXkn5w7CC5PX8A7O=s0-d)
| | |
| | |
| OP | What's 'uncured bacon' taste like? Is this just the pork belly fresh off the hog. So would cook up like a plain piece of pork steak, only taking on whatever seasoning you add to it? The other uncured "bacon" I've tried tasted more like pork chops than bacon, and had an annoying tendency to burn rather than crisp up. Not the Beelers. It tastes like rich, smoky, bacon... but more... I dunno, natural? Lol... The C E N T E R will hold. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| | |
| | |
| | You got me curious, or maybe I'm just terminally bored, so I poked around the web a bit. Found this in a USDA fact sheet. "Bacon can be manufactured without the use of nitrite, but must be labeled �Uncured Bacon, No Nitrates or Nitrites added� and bear the statement �Not Preserved, Keep Refrigerated Below 40 �F At All Times� -- unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of �Not Preserved, Keep Refrigerated below ___ etc." Looking at the label on Beeler's web page, their uncured bacon contains apple juice, sea salt, turbinado sugar, cinnamon, natural spices, lactic acid and (can't quite make it out) culture. Basically what I'd call a sugar cure (probably wrongly) but without nitrites. Resembles my basic jerky marinade. So, not salt pork, sounds like pretty good bacon but without the nitrite. The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh Which explains a lot. |
| | |
| | |
| | For gosh sakes, just go to Costco and get some friggin' thick cut bacon - either Kirkland or the Farmers Applewood Smoked stuff, and eat it. Forget that crap about nitrates, sulfates, mercury and the rest of the crap spread by pierced-nipple and hog ring wearing wacko nut cakes that inhabit the Whole Food and Molly Stone's. While you are worrying about nitrates, the local water district just over chlorinated your water and gave you a dose of chloramines, a true carcinogen. Not to mention that fluoride that's poisoning you for real. Then maybe your salad greens are contaminated with fecal coliform or listeria, not to mention the sewage lurking in your cantaloup. I bet you just ate a few grasshopper parts in that cob salad. Even your breakfast eggs came out of a chicken's ass, and may be contaminated with who knows what (remember the chicken farms they closed down due to coliform contaminated eggs?). That flu vaccination just pumped enough mercury into your blood stream to match a lifetime of eating tuna sandwiches. Just eat what you like. I like smoked fish for breakfast, a pile of hash browns fried in olive oil or lard, or four strips of bacon, or a slice of ham, or two mild Italian sausage, maybe a hamburger patty, left over pizza, rye bread toast, or left over spaghetti and sauce with a crust of Parmesan cheese, or a bowl of Cheerios, cold left over halibut filet with lemon juice, macaroni and cheese, (not all at the same time of course). Hell just give me a garbage can and a fork. Damn food woosies, are making America weak and pathetic, hell all that soy estrogen is shrinking their gentiles and making them into geldings. If you live too long you'll wind up crapping in diapers and drooling like a bull dog in some rest home while the kids fight over all your stuff anyway. Last edited by WranglerJohn; 10/06/11. |
| | |
| | |
| | Easy John, I think that your are missing part of the point here. Some of us just like fresh side pork, (un-cured bacon), and will drive extra for it. I don't have a problem with bacon. I probably eat too much through the tomato season with all the BLT's for lunch. |
| | |
| | |
| OP | For gosh sakes, just go to Costco and get some friggin' thick cut bacon - either Kirkland or the Farmers Applewood Smoked stuff, and eat it. Forget that crap about nitrates, sulfates, mercury and the rest of the crap spread by pierced-nipple and hog ring wearing wacko nut cakes that inhabit the Whole Food and Molly Stone's. While you are worrying about nitrates, the local water district just over chlorinated your water and gave you a dose of chloramines, a true carcinogen. Not to mention that fluoride that's poisoning you for real. Then maybe your salad greens are contaminated with fecal coliform or listeria, not to mention the sewage lurking in your cantaloup. I bet you just ate a few grasshopper parts in that cob salad. Even your breakfast eggs came out of a chicken's ass, and may be contaminated with who knows what (remember the chicken farms they closed down due to coliform contaminated eggs?). That flu vaccination just pumped enough mercury into your blood stream to match a lifetime of eating tuna sandwiches. Just eat what you like. I like smoked fish for breakfast, a pile of hash browns fried in olive oil or lard, or four strips of bacon, or a slice of ham, or two mild Italian sausage, maybe a hamburger patty, left over pizza, rye bread toast, or left over spaghetti and sauce with a crust of Parmesan cheese, or a bowl of Cheerios, cold left over halibut filet with lemon juice, macaroni and cheese, (not all at the same time of course). Hell just give me a garbage can and a fork. Damn food woosies, are making America weak and pathetic, hell all that soy estrogen is shrinking their gentiles and making them into geldings. If you live too long you'll wind up crapping in diapers and drooling like a bull dog in some rest home while the kids fight over all your stuff anyway. My water comes from our well, my red meat is venison, our veggies are either home-grown or organic, same with our eggs. Only organic milk. Guess I'm a food woosie. Either that or my eyes are open about modern factory agriculture. The C E N T E R will hold. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| | |
| | |
| | Hey you usually get better quality that way. Like we used to look for kosher - fat chance since we moved to SD - because of better quality. I buy meat from the local meat market because I know the guy and Pete only sells quality meat handled properly. Usually cheaper than the local supermarket prepackaged stuff too, oddly enough. Definitely better quality. I take it you have had your well water tested? Nitrates from farm runoff can be a problem with farm wells in this area. The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh Which explains a lot. |
| | |
| | |
| | What's 'uncured bacon' taste like? Is this just the pork belly fresh off the hog. So would cook up like a plain piece of pork steak, only taking on whatever seasoning you add to it? Yep. Travis |
| | |
| | |
| | We called it pork belly. It fries up nicely and has no nitrates if that bothers you. The Beelrs have been selling natually raised livestock products for years. Many years ago I was the Town Marshal of Truro Iowa. (1977) It's a small town about 50 miles south of Des Moines. kwg For liberals and anarchists, power and control is opium, selling envy is the fastest and easiest way to get it. TRR American conservative. Iowa chapter. Stolen elections have consequences. |
| Who's Online Now |
| 635 members (10gaugemag, 10ring1, 06hunter59, 10Glocks, 160user, 1894CL, 63 invisible), 1,662 guests, and 979 robots. |
| Key: Admin, Global Mod, Mod |
Source: https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/5680805/all/Beeler_s_Uncured_bacon_wow
0 Response to "Fork in the Road Corned Beef Uncured Ch"
Post a Comment