Thank goodness.
Posted on 09/29/2012 1:37:27 PM PDT by smokingfrog
For a moment there, hogs everywhere might have been snorting a sigh of relief.
Earlier this week there was the prediction that a global pork shortage would drive up the prices of bacon, chops and other pork byproducts at your local grocery store.
The three little pigs no doubt saw this as a sign that pork lovers would huff, puff and blow houses down elsewhere to satisfy their craving for the meat.
Britain’s National Pig Association issued the earlier warning, predicting a “world shortage” of pork due to drought. The U.S. Department of Agriculture, however, said the fears across the pond are overblown, and U.S. pork producers say there will be plenty bacon available for frying.
“There may be some shortages of pork in Europe, but there will be no shortages in the U.S.” economist Erin Borror of the U.S. Meat Export Federation told Iowa’s Des Moines Register. And Borror (probably pronounced boar) would know.
(Excerpt) Read more at statesman.com ...
Thank goodness.
Good, then I can still afford to nail a slab of bacon on the door of the local Jihad Center.
Obama the Muslim has failed to remove pork from the world’s menus.
Maybe so, maybe no. Pork offends the prophet and we all know how this administration feels about offending the prophet. Wouldn't be surprised if we saw regulations in a second Obama term aimed at bankrupting the pork industry. First they came for our coal plants, then they came for our hog farms.
Sadly I am being only a little bit facetious.
There is no bacon shortage in Iowa City today...
Forget the frying pan. Try baking bacon instead.
Line a cookie sheet with either parchment paper or foil. Put the bacon in the oven and turn it on to 400 degrees (don’t pre-heat). Depending on the thickness, bake for 16-20 minutes. Place on paper towels and blot, or in this house, clean Trader Joe’s bags (thanks for double bagging, guys.) I get perfect bacon every time and no spatter burns. I’m so glad I discovered this method! Our family eats a lot more BLTs because of it, too. Also, knowing Muslims hate pork makes me want to eat it all the more.
Maybe not a shortage here, but the price has gone-up since last summer.
$8.79/lb here, now. I stocked-up on 50-lbs of bacon last summer at $3.49/lb.
Somehow, I have the feeling that we haven’t seen it flatten-out, yet.
don’t be too hasty in your relief.
Our ag is under attack from the same socialist planners who are killing Europe.
The same thing can and will happen here as we seem to be powerless to stop socialism.
In addition, when producers here figure out they can make more money exporting to Europe because of the shortage there, the shortages and high prices will find itself a home in American markets.
Since the Bush, Clinton, Bush, Obama globalist aristocracy made our country interdependent killing off independence, we have no protection from the ills other countries are enduring.
Too funny.
We have one near me, the Jihaaad center fo Fort Pierce I think it is named.
Passed by today and flipped it the bird.
Guarantee ya it and every jihad center has surveilance either within or by our gub mint.
I think the bacon shortage was based on an expectation that the soybean crop was going to be bad this year, since soybeans are used in pig feed. But I heard on the radio yesterday that thanks to good conditions late in the growing season they’re actually expecting a near record setting crop now.
Bacon - Is there anything it doesn't go well with?
Is it still crispy?
My wife's variation: line cookie sheet with foil to catch the grease, place cookie rack on top, and then place the bacon on the rack. The grease drips down.
When it's almost done, take it out, brush with maple syrup, and return to the oven for a few minutes more.
I know when Alton Brown did bacon he used a cookie rack, but the other way works well, too, and is how many restaurants cook their bacon. I personally like the idea of the bacon semi deep frying in the rendered fat, and I don’t have a cookie rack. As for crispness, yes, if cooked the right amount of time and blotted. I get consistently great bacon with this method and so little hassle compared to frying in a skillet.
15.84 a bushel for soybeans and the drought affected production. 13.64 was the price a year ago. Corn is about 2 dollars a bushel higher too but many farmers aren’t selling due to holding it back as cattle feed.
I don’t see how this can not send beef and pork prices higher but I don’t farm so who knows.
Chicken and turkeys eat soy meal and cracked corn and some local turkey growers her in Nebraska shut down a year ago because feed was just to high to make a profit.
What, no bacon log?
I was driving through Arkansas on I-40 the other day and listening to a farming oriented morning show on the radio and they said the crop this year was going to be on par with the 2004 crop which was record setting. They said it was due to cooler temps and increased precip late in the season as well as improved irrigation techniques, which offset the earlier drought conditions. I don’t farm either but I am a bacon lover and this factoid lodged in my mind because I realized instantly that it had bacon-relevance. But maybe this was a fairly localized thing. Maybe soybeans in the rest of the country didn’t do as well.
“Obama the Muslim has failed to remove pork from the world’s menus.”
It would be interesting to know if Obama eats pork. That would be a big clue.
Yes, I agree you can get crispy bacon by baking in the oven. Been doing for years after my SIL prepared it that way for spouse and I. So much easier to prepare and the clean up is easy peasy.
I also loved another Freeper’s idea about speading w/ maple syrup. That sounds incredible.
Saw an idea where you take your cooked bacon and chop into pcs then put it in your waffle batter. Pepare waffles (I like the Belgian waffle maker) and you get your waffles and bacon in one bite. Told the spouse he get’s that for his Christmas breakfast. He doesn’t understand why he has to wait.
Re price of bacon...all pork is expected to go up in the next few months. Has to do w/ shortage of corn etc used as feed. There was a huge slaughter of hogs the last week or so (record tonnage) prices may be stable for a while longer. But expect to pay more for your Easter ham. Or so I’ve been told.
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