11-04-2011, 08:57 PM
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I don't know...sorry. But definitely google and do a lot of research because:
We bought a hog from someone and the meat tastes like garbage. And, I wonder about how it was processed (a separate facility) because the ham and bacon were green...I did a google search and learned that how the "whatever in the curing" interacts with oxygen and turns green...but dang...if there's a way to avoid that...that's the route I'd go!
((BTW, I LOVE your signature ;) )