Let's Have a Funny Pic Thread! Mk XXIV

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dodgechargerfan said:
Couldn’t say about the precooked stuff.
If the ingredients list any nitrates, I’d avoid it because I don’t know how it was cooked.
That said, I wouldn’t eat it all that often. So, to have it just once in a while, I wouldn’t worry about it.

Uncured is fine in this context. It lacks the chemicals of concern.
But it’s technically not bacon. It’s pork belly.
So, depending on how you cook it, it’s no more risk than that of a pork chop.
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And pork belly is also awesome, by the way.
My wife brought home a big butcher pack yesterday.
 
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GilmourD said:
I'm OK with that. Sure, life might end up being longer, but it won't be as worth living.
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I like bacon just fine, 2-3 pieces with some eggs and toast is awesome. But some people have turned it into a fucking cult sacrament and I'm over it.

You have bacon extremists roaming about the land, pork fat dripping from their pores like sweat, arteries audibly hardening. It's no longer 'drink the koolaid' with these pricks, it's 'eat a whole package of Hormel Black Label.'
 
Why should I avoid bacon to live to be 90 if I'm going to spend those last 15 years of my life in poor health? I'm gonna eat all the bacon I want and live to be 70, and spend the last 15 years of my life in poor health!
 
Help!I'maRock! said:
After reading the article, the problem isn't bacon, it's shitty bacon. Buy bacon cured with salt and aged, like it's supposed to be, and you won't get colon cancer.
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Good, I buy my bacon from Trader Joe's. The one with the brown label. Is yummy. Much yummy.
 
I rarely eat bacon, but when I do, I get it mail-order from a place called Nueske's, in a small town in Wisconsin, where the bacon is still smoked over cherry wood, using no nitrates or nitrites. It is killer-bee.
 
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