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which includes all cured & dry-cured sausages, and all cured meats of any kind, including prosciutto, all dried salamis and the like, and all fresh cured pork products like ham, bacon, hotdogs, and other such items|
if you add smoke to any of those, you add even more cancer-causing carcinogens.. smoked hams, sausages, & Bacons contain carcinogens from the smoke itself as well...
if made at home, using nitrites and nitrates, and not made for profit, but giving double or triple the curing time commercial manufacturers give, with half or a third or even a quarter or less of the amounts of curing salts used in commercial manufacturing, and eaten in small amounts, and smoked carefully and properly using the proper tacking method, these meats can be enjoyed happily and healthily throughout your life