Bacon Processing Then and Now

[801driver]

I ran across this and do not remember seeing it posted on SMF. Gives a lot of history of Bacon, old and new that I thought I would share.

 

[indaswamp]

Pretty good video on understanding the hurdles for drying meat. The same applies when making salami. Just adding 3% salt to an 70%Lean/30%Fat mix drops the Aw to below0.96 which is a strong inhibitory effect on bad bacteria during the early stages of drying. The salt, cure, and acid work together to keep the meat safe...even at room temps. once the meat is dry enough.

 

[mneeley490]

Interesting.