Anyone eat raw bacon?

**Cabin Fever** · #61 07/18/12, 01:22 PM

Quote:

Originally Posted by ||Downhome||

I remember that movie, I would not of turned down the bed warmer though.
isn't that the part that got the priest killed?

I think you're right....

||Downhome|| · #62 07/18/12, 01:35 PM

Quote:

Originally Posted by Dusky Beauty

In the Civil War, people didn't wash their hands until the sanitation commission (the red cross) came along and told them to start washing hands and digging latrines DOWNstream.

On the one hand, no-- I could never get past all the stuff I know to be ucky about raw pork, but on the other, smoked meat isn't exactly what you'd call "raw" either.

Those big hams at the grocery store are cooked in the smoking process, and most lunch meats and links/hot dogs/keilbasa are also no longer raw by the time they finish the process.

I absoutely "test" the first cold slice on the holiday spiral ham the second I pop it into the oven

I like my meat fat totally crispy so bacon would never occur to me to eat otherwise.

P.S. OP, you're probably overcooking your bacon because you're not standing at the stovetop watching it cook the whole time. I also recommend broiling or baking bacon. SOO crispy and flat and the whole package fits in one cookie sheet.

there's different smoking methods. Most smoked stuff is not cooked in the process, its called cold smoking.Cold smoking and curing will not kill most parasites. Cold smoking temp is from 80-100°F. over that and your hot smoking, problem with hot smoking bacon and ham is you start to cook the fat off... takes a temp of 140 for 2 mins to kill trichinosis. Over 150 and your in BBQ range.

The cure isn't to kill parasites but to prevent bacteria and fungus from colonizing. even then it can still be present.

One thing that helped to prevent trichinosis is laws regarding feeding of pigs and modern refrigeration. Freezing will kill some but not all species of larva.

Unless it says ready to eat it is not cooked. it may be preserved but not cooked.

woodsy · #63 07/18/12, 01:42 PM

Quote:

Originally Posted by ||Downhome||

there's different smoking methods. Most smoked stuff is not cooked in the process, its called cold smoking.Cold smoking and curing will not kill most parasites. Cold smoking temp is from 80-100°F. over that and your hot smoking, problem with hot smoking bacon and ham is you start to cook the fat off... takes a temp of 140 for 2 mins to kill trichinosis. Over 150 and your in BBQ range.

The cure isn't to kill parasites but to prevent bacteria and fungus from colonizing. even then it can still be present.

One thing that helped to prevent trichinosis is laws regarding feeding of pigs and modern refrigeration. Freezing will kill some but not all species of larva.

Unless it says ready to eat it is not cooked. it may be preserved but not cooked.

Thank you, i was about to post something similar about the different smoking methods.
Nope, no raw bacon eaters here.

Bat Farm · #64 07/18/12, 04:16 PM

Quote:

Originally Posted by mekasmom

And rub a little maple syrup on it before you bake it too. mmmmmmmmm

I like maple syrup on it after it's cooked - I'm going to have to try this

salmonslayer · #65 07/18/12, 08:29 PM

When we lived in Alaska we would anchor our boat and walk the shore and pick up sea urchins and i would eat them right out of the shell and there is nothing better than a salmon you just hauled into the boat and still kicking having a slice shaved off for some al fresco sushi.

If your adventurous and willing to keep an open mind try this recipe for your first foray into raw meat.

1. Take a nice sirloin steak and put it into the freezer until its almost frozen

2. Then slice it paper thin against the grain and lay the thin strips on a chilled plate

3. Hit it with a little fresh lemon juice, add some finely minced fresh garlic and shallots (dont over do it), some capers, cracked black pepper, and a little sea salt

and serve with toast points, maybe some Kalamatta olives, and maybe a champagne mustard and you will find you have a tasty treat. I like mine with a nice Merlot or even a hearty Burgundy.

This is some seriously good eats folks...the world is coming to an end in Dec anyway so you might as well live it up. Lots of you drink raw milk (so do I) so why the hand wringing over the much less chance of getting brain worms (isnt that what someone said)?

texican · #66 07/18/12, 11:42 PM

Quote:

Originally Posted by secuono

Just wondering if anyone here eats raw smoked bacon?
My mother does and so do I. But I don't eat the fat, toss it out to the dogs, birds or other critter. Mom uses the fat as bread spread. But I think she's stopped a lot of odd stuff to try and get a little thinner and be healthy. Not that she was a cow to start, but idk what with all that.

Anyway...anyone? Any other meat you guys eat raw?
I forget if Polska kielbasa is raw or not, I think it might be, but it makes a good snack, too.

Why toss the fat? It's not going to 'make you fat'... toss the carbs and you might get some healthier... better for you than all the carbs...

edited to add...
who doesn't love some prosciutto?

hippygirl · #67 07/19/12, 12:10 AM

Nah...don't like raw meat. I cook thick sliced bacon about 2/3 of the way to crisp. Pork, chicken, and hamburger must show NO sign of pink, but never overcooked. Seafood must be well done, but not cooked out dry. Beef, however, is another story...much more than a little to the rare side of medium and I'm done with it (except in stews or crock pot dishes, of course).

As for Cabin Fever's dinner on the hoof (

), I've seen my FIL slice off thin strips of pork and eat it while it was still hanging...closest I ever came to hurling at the sight of any food.

Calhoon · #68 07/19/12, 01:22 AM

Quote:

Originally Posted by secuono

Just wondering if anyone here eats raw smoked bacon?
My mother does and so do I. But I don't eat the fat, toss it out to the dogs, birds or other critter. Mom uses the fat as bread spread. But I think she's stopped a lot of odd stuff to try and get a little thinner and be healthy. Not that she was a cow to start, but idk what with all that.

Anyway...anyone? Any other meat you guys eat raw?
I forget if Polska kielbasa is raw or not, I think it might be, but it makes a good snack, too.

yep , me too , but I like to nuke mine a bit in the mw for about 15 - 20 seconds first , be careful getting it out , and use a drain pan if ya got one , or else the hot grease will spatter on ya . . I save the grease to fry my potatoes in . .
same with the sausages .

I like good sharp cheese and apple slices with both the above , depending on how hungry I am . It makes a good snack .

I like to cook most everything pretty well , just at times I'll eat un-cooked meat , not something I do every day .