Hoya! Fresh Bacon Turns Grey when Cooked

No Curing Salt Here

My all time favorite congress critter has to be Mo Udall of Arizona, who would give speeches with titles like, “Who Needs Enemies When We Have Friends Like the Marlboro Man?” And that was to the American Cancer Society.

I’ve told this one before, but Mo’s favorite stump speech was about the time he allegedly had a group of native Americans yell Hoya! at him, every time he made a promise. (He did deliver a groundbreaking speech in 1965 on “The American Indians and Civil Rights.”) Hoya is the stuff you don’t want to step in when you’re in the horse stable, as he later learned from the Chief of the tribe.

I’m on my second pound of local pasture raised bacon from Hardwood Hills farm in Cullman county, and is it good! No, it’s fabulous. Despite the hoya that comes from various experts, it does not turn grey when cooked. Or as Othello would say, “Be sure of it. Give me the ocular proof.” That’s it at the top. It’s only marinated in a Saumure Anglais, without the curing salt, and it doesn’t turn grey. I guess people should buy better pork. And quote both Mo and Shakespeare, at the same time.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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