I love you Trader Joe’s, but the Center Cut Seasoned Uncured Bacon has to be the worst piece of pig I’ve ever put in my mouth. Way too thin and completely flavorless, with a strange hard cardboard texture. Avoid like the plague.
That is not kosher. Must be providential.
The wife was instructed to get the matzo-fed bacon, but she grabbed the wrong package.
Typical Jew - bitching about things he shouldn’t have.
xoxox
Happy Christmas Matthew - best to you, Jen and the kids.
Same to you and yours Chris.
A dinner and/or drink is long overdue.
Indeed.
How’s January?
Open. We can chat off-board.
Product mis-use. Meant only for serving atop cheeseburgers, ideally at a Friday night BBQ.
Wait, I’m confused. Center Cut Seasoned Uncured Bacon? If it’s uncured, isn’t it just pork belly? Isn’t curing that turns pork belly into bacon? Could it be kind of flavorless because it’s plain old pork? Just wondering, but would love to know. Thanks
Interesting point, but it is supposed to be seasoned and believe me what I cooked was not.
I believe that in this context, uncured usually means no**“ARTIFICIAL”** nitrates and nitritesADDED. FIXED The meat will be more grey and less pink. Perhaps more oxidized as well.
I believe that in this context, uncured usually means no nitrates and nitrites.
Well, not exactly.
Paradoxically, uncured bacon (“no nitrates or nitrites added”) has higher levels of nitrites than bacon cured with sodium nitrite, according to the August 2010 edition of Cook’s Illustrated. Why? Celery juice or powder - naturally high in nitrates, which a lactobacillus starter culture converts to nitrites during the curing (uncuring?) process.
Not that there’s anything wrong with that - except the misleading labeling and advertising.
See “The ‘No Nitrites Added’ Hoax,” Michael Ruhlman: http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/