- Aug 22, 2010
- Reaction score
- East Texas
Yep, and a whale would agree with that, considering all the blubber they have to carry around in order to be able to withstand the cold of the deep ocean water. (there are other reasons those watery mammals have evolved the fatty way they have--neutral buoyancy is one of them)Maybe I'm thinking about this from the wrong end or something....but I'd think making an animal leaner would NOT help them withstand the cold. Fat is a good insulator.
I heard this story with a bit more detail. The genetic change makes them able to burn fat to keep warm which, apparently, pigs can not do naturally.Maybe I'm thinking about this from the wrong end or something....but I'd think making an animal leaner would NOT help them withstand the cold. Fat is a good insulator.
This summer we slaughtered our own pigs and we "made" bacon. I didn't use the pink curing salt or sodium nitrite. The sodium nitrite is used to cure the meat, give it a pink color and kill bacteria that may lurk in the meat. Not wanting the sodium nitrite, I used regular table salt and brown sugar to make a brine and soaked the raw bacon in it, in the refrigerator for several days. Then I washed it off, patted it dry and my husband smoked it on the pit, the type with the offset smoker box, between 110 and 150 degrees for hours. Then I cooled it, sliced and vacuum sealed it. The bacon is freaking amazing! Smoky, it smells good enough to eat right out of the package, but it is still rawish and must be cooked. I bake bacon on a cookie sheet in the oven and it comes out perfect.