What disease did cured bacon actually have?

Answer 1

PORK SCRATCHING

Answer 2

Ha, Ha....Poor thing was an animal that got smoked.....

But really-Meat curing is the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product.

Historical Background
The salting and smoking of meat was an ancient practice
even before the birth of Christ. These early processed meat
products were prepared for one purpose, their preservation
for use at some future time. Salt was used at concentrations
high enough to preserve the meat. Preservation by smoking
is believed to have been developed inadequately by the
primitive tribes. The American Indians preserved meat prior to
settlement by Europeans by hanging it in the top of a teepee
to maximize contact with campfire smoke.

Answer 3

Any pork products can contain trichinosis which is a microscopic worm that goes through the blood stream and lives in the muscles. So it is in the meat and will be killed by cooking the pork to 170 degrees Fahrenheit. Farms today are inspected and little pork gets infected unless pigs are fed garbage.

Answer 4

Bacon is cured to prevent Tricinosis. It's a parasite found in pork.

Answer 5

In many cases it was smoking related.

Answer 6

galloping nob rot

Answer 7

running trotters

Answer 8

mmmmm...you've got such a cute nose/// mmmmmmmm

Answer 9

It had spare ribs.

Answer 10

None, he was cured.

Answer 11

Think it had swinefever