Bacon is the staff of life! I love making my own!! Did you ever notice how bacon pops and crackles and spews grease all over the place when you cook it? that is caused by high moisture (water) content in the meat. Always drove me nuts.
So now I have found a new source for the best looking bellies I have ever seen, but there is something different about them. When I bag 'em with the cure, they don't make nearly as much "water" as other bellies I've used. I surmise that these pigs (from an organic farm) don't get force fed a bunch of salty grain two hours before slaughter (makes them drink lots of water just before they get popped) like normal pigs. when I cook the bacon there is little or no grease splatter.
I wonder; if my bellies aren't making much liquid during the cure, is that cause for concern with regard to food safety and contamination?