vwalan
Funster
they inject salt water . it speeds up the curing process . these days the demand for bacon as we know it is more than producers can turn it round the old fashioned way.Can anyone tell me why they inject water into the bacon? Surely it can't be to bump the weight up with very cheap water into very expensive dead pig. ................ Can it?
Oh, and why the hell do we let them?
took weeks and weeks for the carcasses to cure in brine in big tubs . brine salt water ,
silverside /topside of beef was also left in brine for salt beef.
the dried kind of bacon sold abroad is nothing like salt pork we use as bacon .
although many farmers round here do do dried gammons etc , usually for the family .