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naraburns  nihil supernum  2yr ago (text post)   4612 thread views

Small-Scale Question Sunday for November 20, 2022

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the majority of processed meats were just a byproduct of needing to store it without freezers. Like sauerkraut for the fall cabbage crop.

Well yeah. But the reason for developing those techniques doesn't change that they make meat delicious.

Eh, I've kinda gone off the salt content of stuff like bacon. Although right after posting I had some great Italian sausages, which tasted better than anything I cooked with a pig from the same litter, so who knows.

Hey, if you don't like it by all means don't eat it. We all have things we don't like, after all. I'm just saying even though the techniques of curing/smoking meat have outlived the need for food preservation, doesn't mean we should by any means stop doing it.

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