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Cooking Forum
Buckboard Bacon?
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<blockquote data-quote="TAFKAP" data-source="post: 5771970" data-attributes="member: 7776"><p>Now that I have a chance to elaborate, "uncured" meat utilizes celery salt as its curing agent. The big not-so-secret secret is that celery salt = nitrite. But they aren't using a manmade nitrite, it's "natural". But the level of nitrite in celery can be wildly varying, so the thought is that using celery salt is less consistent than actually using the nitrite (without the celery)</p><p></p><p>But it's more expensive. And still nitrite. So it's still cured. But the hippies think they're doing themselves a favor, and the Whole Foods label maker is able to put a pricier sticker on nitrite-cured meat. 'Scuse me, "uncured bacon" <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes :rolleyes:" loading="lazy" data-shortname=":rolleyes:" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5771970, member: 7776"] Now that I have a chance to elaborate, "uncured" meat utilizes celery salt as its curing agent. The big not-so-secret secret is that celery salt = nitrite. But they aren't using a manmade nitrite, it's "natural". But the level of nitrite in celery can be wildly varying, so the thought is that using celery salt is less consistent than actually using the nitrite (without the celery) But it's more expensive. And still nitrite. So it's still cured. But the hippies think they're doing themselves a favor, and the Whole Foods label maker is able to put a pricier sticker on nitrite-cured meat. 'Scuse me, "uncured bacon" :rolleyes: [/QUOTE]
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