BACON CURING
Sir,—Present brine curing of bacon may be suitable for the factory, but it is not a fair deal to the consumer. I suppose that stale brine is partly responsible for rancid bacon. Whether it is ignorance or carelessness on the part of the curer, the product sold today is a disgrace to the trade,—Yours, etc DISGUSTED. September 18, 1942. [Brine curing of bacon is the only practicable method open to the factories, said the manager of a large bacon-curing firm to whom this letter was referred. They could not deal with the large quantities required if they used the “farmer’s method’ of dry-salting. In any case, the apparent rancidity of some bacon at certain times of the year is not caused by the method of curing, but is the result of some months of cold storage. At certain times the companies cannot procure fresh meat and have to use stored meat. The fat of such meat sometimes acquires a flavour that the trade tries to avoid. It is not rancidity, is not unwholesome, and is known in the trade as “reastiness.”]
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Press, Volume LXXVIII, Issue 23749, 22 September 1942, Page 6
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183BACON CURING Press, Volume LXXVIII, Issue 23749, 22 September 1942, Page 6
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