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1st attempt Canadian Bacon - a little too salty and ham-like but still good - Page 2

post #21 of 22
Thread Starter 

Thanks Dave!  Yep, we have a daughter that works in the health and beauty section at Whole Foods and the first thing she did was recommend the BC concentrate.  Wife's been drinking it down.

 

I actually cooked the meat to 160F so good to know the nitrites break down.  Just a curious coincidence that it happened when it did and preserved foods is one of the causes of gout.  Not worried though and understand it was probably a whole mess of circumstances that caused her first incidence. 

post #22 of 22
I ate a Dungeness crab yesterday that was really full of urea..... the ammonia flavor was pretty prevalent... Glad I am not subject to gout.... yet ..... I'm sure that would have had me crippled up......
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