Rusty Hinge 2 wrote:
The message
from "Mike Lyle" contains
these
words:

A lot of bacon doesn't have much salt in it these days, either.

Yes, and so it doesn't keep. Made worse by the wholesale
substitution
of water for salt.

And injected milk protein.

Didn't know what that damned white stuff was: thanks for more
depressing info.


I buy proper bacon, which if hung up in a lump soon grows a crust
of
salt crystals.

Ah, yum! About a twice-a-year treat for me, I'm afraid: but it
makes
a very welcome Christmas present for favoured relatives. I never
actually got it together to cure my own when I had pigs: I'll
regret
it for the rest of my life.

But the pigs were happy...

You reckon becoming pork is a more cheery fate than getting salted
down? Possibly, I suppose.

--
Mike.