September 9, 2010 4:33 PM Subscribe
What is wrong with this bacon? (High-res scan inside)
posted by crapmatic to food & drink (12 answers total) 8 users marked this as a favorite
is the 5360 x 2938 pixel blowup.
We opened up a pack of smoked bacon bought through our co-op; it came from a small producer in-state. The ingredients are basically pork bellies, salt, sodium nitrite, and propylene glycol. The bacon did sit out for several hours until I had a chance to scan it but it looks about the same.
Please no general speculation about worms or trichinosis... I studied parasitology just a little bit years ago but am not entirely sure that's what this is; on the other hand you may know something more than I do.
It won't get eaten and we probably won't buy from them again but we're still curious what's going on, in case anyone here is experienced with butchering, culinary arts, veterinary background, baconology, etc. Could this be something having to do with the smoking process or meat not properly bled out? (Are there veins in the fatty tissue?)