I ordered a slab from a butcher, uncured, at 1.98 a pound or so.
He warned me that it tastes nothing like normal bacon.  I know that it is
hard to put tastes into words, but does anyone have any words of wisdom
before I start eating Neanderthal breakfasts? Oh yes, I don't believe,
-can't- believe, that you can get uncured bacon strips at a roadside
dinner.  Maybe it's a Josta thing, but it is as if no one knew what
"uncured" meant.  When I pick it up, I'll have to ask about the sugar
content of the home made jerky, and see if I can pick up any German
salami.  My grandparents will be back this evining, so it shouldn't be
long until I've got a dehydrator and am packing pemican for lunch.

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Karl Alexis McKinnon|I live as the beasts in the fields, rejoicing in the
SP2                 |fleshly life. I favor the edible and curse the inedible.
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