Hi all,
I dropped into a shop on the way home that sold freerange pork among other things like cured meats poultry etc. I asked him about getting me a bacon loin, he then was telling me that the best way he has found to cure bacon was with salt and pine apple juice and nothing else he reckond that the natural enzymes turned the meat pink? I was a bit skeptical and still am I bought a little bacon that he said he cured in this manner to try and commented that it felt very soft and squishy.
Have any of you heard of doing this?
The Bacon looks like thinly sliced slightly pink fresh pork loin.
I dropped into a shop on the way home that sold freerange pork among other things like cured meats poultry etc. I asked him about getting me a bacon loin, he then was telling me that the best way he has found to cure bacon was with salt and pine apple juice and nothing else he reckond that the natural enzymes turned the meat pink? I was a bit skeptical and still am I bought a little bacon that he said he cured in this manner to try and commented that it felt very soft and squishy.
Have any of you heard of doing this?
The Bacon looks like thinly sliced slightly pink fresh pork loin.