Is it harmfull to eat raw bacon?!
its salted and cured isnt it!? I think they ate raw bacon in the olden days can you still eat raw bacon!?Www@FoodAQ@Com
Answers:
Why do they keep saying raw bacon!
First of all, it's not raw it's cured and smoked in a smokehouse for 10 days or more with salt, sugar and other ingredients!. !., so it wont' hurt you , just full of sodium and calories! Same as ham, sausage, bologna!. If a product is RAW it will say handle with care raw meat! Bacon is not raw!!!! Read the package it will tell you cured and smoked!.!.!. These people don't know what they are talking about! But you should never eat raw pork or chicken though!. If people smoke a ham or rack of ribs for only a few hours with smoke! Is it not cooked, cause they sure will eat the heck out of it!! Then 10 days in a smokehouse would definitely be cooked!.!.!.
http://www!.wisegeek!.com/how-is-bacon-mad!.!.!.
When pigs are slaughtered, they are butchered into an assortment of cuts, depending on their end destination!. Commercial processors usually butcher their pigs on site, turning the cuts into hams, chops, ribs, and so forth!. A smaller slaughterhouse will focus on preparing whole or half pigs for sale to butchers, who will cut and cure their own meat!. Home cooks and chefs typically source their cuts for bacon and other charcuterie from butchers!. To make bacon, a large slab of the back, belly, or sides of the pig is cut off and subjected to a curing process!. The best bacon comes from fresh meat, so if you are curing bacon at home, ask the butcher for pork which is less than 48 hours old!.
If the bacon is dry cured, it is rubbed in a salt mixture to which spices may be added!. Most modern cooks leave the bacon under refrigeration to cure, to ensure that the meat does not become unhealthy!. Other cooks use a cooled room, leaving the slab bacon on a slotted table so that the liquid from the meat will drain away!. After approximately one week, the bacon is washed in warm water and hung in a smoke house to dry!. Once the meat is dried, it is smoked, typically for around 36 hours!. After smoking, the bacon can be refrigerated or frozen!. Wet cured bacon is brined instead of dry rubbed, although the rinsing and smoking process is the same!.
After curing, bacon is still in slab form!. If the bacon is going to be frozen, it is left in slab form, although the rind of the bacon may be trimmed!. The bacon can also be sliced for more immediate consumption!. Depending on personal taste, the individual slices of bacon can be cut thick or thin!. The meat is considered perishable after smoking, and it should be kept under refrigeration until eaten!.
Numerous terms are used to refer to various types of bacon!. Canadian bacon is bacon which comes from the back of the pig, resulting in a leaner cut of meat!. Pancetta is an Italian version of bacon which comes from the belly of the pig, and when it is cured and handled differently, it is called streaky bacon or belly bacon!. Jowl bacon comes from the cheeks of the pig, and cottage bacon is made from cured pig shoulders!.Www@FoodAQ@Com
First of all, it's not raw it's cured and smoked in a smokehouse for 10 days or more with salt, sugar and other ingredients!. !., so it wont' hurt you , just full of sodium and calories! Same as ham, sausage, bologna!. If a product is RAW it will say handle with care raw meat! Bacon is not raw!!!! Read the package it will tell you cured and smoked!.!.!. These people don't know what they are talking about! But you should never eat raw pork or chicken though!. If people smoke a ham or rack of ribs for only a few hours with smoke! Is it not cooked, cause they sure will eat the heck out of it!! Then 10 days in a smokehouse would definitely be cooked!.!.!.
http://www!.wisegeek!.com/how-is-bacon-mad!.!.!.
When pigs are slaughtered, they are butchered into an assortment of cuts, depending on their end destination!. Commercial processors usually butcher their pigs on site, turning the cuts into hams, chops, ribs, and so forth!. A smaller slaughterhouse will focus on preparing whole or half pigs for sale to butchers, who will cut and cure their own meat!. Home cooks and chefs typically source their cuts for bacon and other charcuterie from butchers!. To make bacon, a large slab of the back, belly, or sides of the pig is cut off and subjected to a curing process!. The best bacon comes from fresh meat, so if you are curing bacon at home, ask the butcher for pork which is less than 48 hours old!.
If the bacon is dry cured, it is rubbed in a salt mixture to which spices may be added!. Most modern cooks leave the bacon under refrigeration to cure, to ensure that the meat does not become unhealthy!. Other cooks use a cooled room, leaving the slab bacon on a slotted table so that the liquid from the meat will drain away!. After approximately one week, the bacon is washed in warm water and hung in a smoke house to dry!. Once the meat is dried, it is smoked, typically for around 36 hours!. After smoking, the bacon can be refrigerated or frozen!. Wet cured bacon is brined instead of dry rubbed, although the rinsing and smoking process is the same!.
After curing, bacon is still in slab form!. If the bacon is going to be frozen, it is left in slab form, although the rind of the bacon may be trimmed!. The bacon can also be sliced for more immediate consumption!. Depending on personal taste, the individual slices of bacon can be cut thick or thin!. The meat is considered perishable after smoking, and it should be kept under refrigeration until eaten!.
Numerous terms are used to refer to various types of bacon!. Canadian bacon is bacon which comes from the back of the pig, resulting in a leaner cut of meat!. Pancetta is an Italian version of bacon which comes from the belly of the pig, and when it is cured and handled differently, it is called streaky bacon or belly bacon!. Jowl bacon comes from the cheeks of the pig, and cottage bacon is made from cured pig shoulders!.Www@FoodAQ@Com
No, no, no buddy!. It can kill you!. Raw bacon is crawling with bacteria which can transmit a number of very dangerous illnesses to you from simple food poisoning to e coli infections!. There's stuff like bacillus cereus which causes diarrhea and vomiting, campylobacter jejuni which causes diarrhea and severe fever, listereria, shigella, and staphlococcus which can be extremely serious, even fatal (and all cause diarrhea)!.
Wrestling a pig is less dangerous, and more fun!Www@FoodAQ@Com
Wrestling a pig is less dangerous, and more fun!Www@FoodAQ@Com
No dude, don't do it!.
They slaughter the hog,
Then they take the long back fat tissue off, cut it into about 11" lengths,
and then put it through a 1/8" slicer to make the strips!.
Then sprinkle some salt on, and a smoke or maple flavoring!. So where in there do you see pressure cooked, heated, or cured!?
It's raw stuff dude!. Read the package!.Wash the utensils, wash the counter, wash the driveway you brought it in on!. lol!.Www@FoodAQ@Com
They slaughter the hog,
Then they take the long back fat tissue off, cut it into about 11" lengths,
and then put it through a 1/8" slicer to make the strips!.
Then sprinkle some salt on, and a smoke or maple flavoring!. So where in there do you see pressure cooked, heated, or cured!?
It's raw stuff dude!. Read the package!.Wash the utensils, wash the counter, wash the driveway you brought it in on!. lol!.Www@FoodAQ@Com
If you are strong, I guess it won't hurt you!.
But what in the world could you want to eat raw bacon for!?
Fried, grilled, or sauteed it's fragrant and delicious!. Raw!?!?!?!?
Read about bacon here!.
http://en!.wikipedia!.org/wiki/Bacon
Those who said there isn't uncooked/raw bacon!?
You can go to the site too!.Www@FoodAQ@Com
But what in the world could you want to eat raw bacon for!?
Fried, grilled, or sauteed it's fragrant and delicious!. Raw!?!?!?!?
Read about bacon here!.
http://en!.wikipedia!.org/wiki/Bacon
Those who said there isn't uncooked/raw bacon!?
You can go to the site too!.Www@FoodAQ@Com
Bacon has salt but it is not always smoked or cured!. Bacon is wet - any meat that is wet it pretty much dangerous!.
Jerky - dry = fine
steak - wet = bad
One exception is for very fresh meat and fish that can be eaten raw if prepared correctly!. Www@FoodAQ@Com
Jerky - dry = fine
steak - wet = bad
One exception is for very fresh meat and fish that can be eaten raw if prepared correctly!. Www@FoodAQ@Com
Don't even think about eating it raw!!! It contains salmonella and will cause a stomach upset!. Besides that our system is not used to eating raw meat!.Pls do cook it, either fry it in a little oil or put it in the microwave for a few mnts!. Www@FoodAQ@Com
they didnt eat it raw, they ate it dried!. I would not advise eating raw bacon!. besides, I dont think it is salted or cured!. sometimes it is smoked a little, but not to the point where it would prevent rotting!.Www@FoodAQ@Com
It's not too good of an idea to eat raw bacon, you are taking a chance of contracting food poisoning in case it was contaminated in some way!. Same thing goes for raw ham!.Www@FoodAQ@Com
somtimes ther is a parisite in pork you could get trechnosis a very painfull disease!.half the people in the world wont touch it !.Www@FoodAQ@Com
Yes it is harm full!
They did but it was dried and cured not cut off the hog!
ALWAYS cook PORK thoroughly! Salmonella isn't fun and can at times be fatal!Www@FoodAQ@Com
They did but it was dried and cured not cut off the hog!
ALWAYS cook PORK thoroughly! Salmonella isn't fun and can at times be fatal!Www@FoodAQ@Com
Well, depends on whether or not you like parasites!. Www@FoodAQ@Com
It depends on how it is prepared, but in most cases now it is safe!.Www@FoodAQ@Com
oh sorry mate thats feral!.
it is advised to cook the meat due to bacteria!.
so try avoid that habit yer!.!.!.!.lol
Www@FoodAQ@Com
it is advised to cook the meat due to bacteria!.
so try avoid that habit yer!.!.!.!.lol
Www@FoodAQ@Com
Yes it is COOK it buddy just to be in the safe side!.Www@FoodAQ@Com
Cook it just to be safe!.Www@FoodAQ@Com
No, but you will get zits from it!.Www@FoodAQ@Com