Then we'll smoke it in a smoker using lab created wood which will burn in a lab created steel smoker. No pig farming, no trees being harvested and no mining of minerals, just a lab.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
At some point we likely won't have much of a choice, I just don't think that some point will be in any of our lifetimes... so while we do have a choice, I choose real bacon thank you very much.
From the USDA Bacon: The cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., "pork shoulder bacon."
If not from a swine then a (Kind) word must be added to the word bacon to indicate its source. For example “Turkey bacon.”
I’m writing my congressman calling for the regulators to require the label on this lab grown product to be identified as “Petri Dish bacon.” That should help marketing. 🤢
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