Charcuterie: What if I leave this meat in my fridge for 6 months?

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

pawsplay: Jul 12, 2011

I love cured meats. However, I am concerned about nitrates. What are some good nitrate-free options? What about prosciutto?

# ¿ Sep 28, 2011 10:01

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# ¿ May 1, 2024 17:46

pawsplay: Jul 12, 2011

Appl posted:

Nope, completely different ways. Bacon is cured and then usually smoked, jerky is dehydrated.

Classically, jerky is smoked. In fact, a term for a pirate, buccaneer, refers to their habit of jerking meat while at anchor, and comes from the same root word we get bacon from. However, in the modern nomenclature, jerky is lean.

Errant Gin Monks posted:

Nitrates... DO NOT BE AFRAID OF NITRATES!!! Nitrates are NOT bad for you. The .1 grams in an entire slab of bacon will not do anything to you. You get mroe than that when you eat a salad of dark leafy greens. So don't be fooled by the hysteria.

Like I said, I like cured meats, and I eat them. I would like to look at ways of reducing my nitrate intake. A little nitrate won't hurt you, but making a habit of it could be unwise. All things in moderation.

# ¿ Sep 28, 2011 20:33

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?