Kristina K. Carlton wrote:
>> All of my bacon fat is from low salt, uncured, hormone free bacon.
>>     
> Jim,
>
> Where do you get this Bacon? I used to buy Pederson organic, applewood
> smoked, uncured bacon but we live in a very remote area now and I have not
> found uncured bacon. Peaceful Pastures, where I get my organic meat now,
> sells their bacon for close to $8/pound - can't afford that.
>   

Strictly speaking, "uncured bacon" is an oxymoron.  Bacon is, by 
definition, cured pork belly.  If it isn't cured, it's just pork belly, 
not bacon.  It's in the same category as "unfermented wine."  There is 
no such thing.  Grape juice isn't unfermented wine, or any other kind of 
wine.

Mere logic doesn't stop companies from marketing their products as 
uncured bacon, of course, but the real point is not that the bacon is 
uncured; it's *how* it's cured.  The term "cure" refers to any process 
by which meat is modified for preservation, so smoke, salt, and sugar 
are all possible curing agents.  I think that what these companies mean 
by "uncured bacon" is bacon cured without nitrates or other artificial 
chemicals.

There, I feel better now.

Todd Moody
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