Comments on: Lamb Bacon, The Official Fat of stlbites.com http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/ st. louis food blog Tue, 07 Feb 2012 01:57:16 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Bill Burge http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-2217 Bill Burge Sat, 02 May 2009 21:26:32 +0000 http://www.stlbites.com/?p=753#comment-2217 I guess you'd have to ask Local Harvest. Kind of goes against the local angle, so I'd bet not. I guess you’d have to ask Local Harvest. Kind of goes against the local angle, so I’d bet not.

]]> By: Reese Gregory http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-2214 Reese Gregory Fri, 01 May 2009 23:20:13 +0000 http://www.stlbites.com/?p=753#comment-2214 Can I order this to Denver, Colorado? Can I order this to Denver, Colorado?

]]> By: Patrick Horine http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-1264 Patrick Horine Wed, 31 Dec 2008 03:34:18 +0000 http://www.stlbites.com/?p=753#comment-1264 I just came across this post and wanted to let everyone know that the lamb and pork bacon will be back at Local Harvest soon, we had a smoker failure and had to save up for a new one... Regarding eating it without cooking, all of our bacon has reached at least 150 degrees internally, and I always slice off a bite when it comes out of the smoker, which is great - but it's probably best to cook it to a higher temperature once you get it home. If nothing else, it's going to really release the flavor when you do it. I just came across this post and wanted to let everyone know that the lamb and pork bacon will be back at Local Harvest soon, we had a smoker failure and had to save up for a new one… Regarding eating it without cooking, all of our bacon has reached at least 150 degrees internally, and I always slice off a bite when it comes out of the smoker, which is great – but it’s probably best to cook it to a higher temperature once you get it home. If nothing else, it’s going to really release the flavor when you do it.

]]> By: Mac http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-1084 Mac Fri, 19 Sep 2008 01:32:04 +0000 http://www.stlbites.com/?p=753#comment-1084 My bologna has a first name..... ;-) My bologna has a first name…..

;-)

]]> By: Bill Burge http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-1072 Bill Burge Tue, 16 Sep 2008 18:52:01 +0000 http://www.stlbites.com/?p=753#comment-1072 I suppose that was a bit of a blanket statement without your seeing the meat in question. This lamb bacon was dry to the touch and leaner like ham which is why I was comfortable eating it. Someone with a greater knowledge of curing can probably offer up a better answer, however, it is my understanding that it would simply depend on the type and duration of the cure. Pancetta is an example of one that I assume would be safe to eat because you actually cook it as part of the process. Making a sandwich of Oscar Meyer on the other hand would probably not be the greatest idea. I suppose that was a bit of a blanket statement without your seeing the meat in question. This lamb bacon was dry to the touch and leaner like ham which is why I was comfortable eating it.

Someone with a greater knowledge of curing can probably offer up a better answer, however, it is my understanding that it would simply depend on the type and duration of the cure.

Pancetta is an example of one that I assume would be safe to eat because you actually cook it as part of the process. Making a sandwich of Oscar Meyer on the other hand would probably not be the greatest idea.

]]> By: Kelly Childs http://www.stlbites.com/2008/09/16/lamb-bacon-the-official-fat-of-stlbitescom/comment-page-1/#comment-1071 Kelly Childs Tue, 16 Sep 2008 18:14:13 +0000 http://www.stlbites.com/?p=753#comment-1071 This might be a silly question, but because bacon is cured is it true then that you can just eat it without cooking it? It looks raw prior to frying and I feel like most think of it as a "raw" meat. This might be a silly question, but because bacon is cured is it true then that you can just eat it without cooking it? It looks raw prior to frying and I feel like most think of it as a “raw” meat.

]]>