>>>I bought a piece of smoked neck (because what they sell as "dry neck" nowadays is anything but dry), twice as expensive, but I guess I got me a better deal. I wasn't paying any water at the price of meat.
>>
>>Now you can buy non-refrigerated bacon here. Hats off to them if they have figured out how to do that and keep the bacon safe to eat. I do not find the concept reassuring and have not tried it.
>
>If its properly cured there's no reason you shouldn't be able to keep it out of the fridge.

Right. Bacon existed centuries before refrigeration was invented, and it was exactly the way to keep food for a longer period. Salt solution is the solution. These guys, that Mike mentions, probably just found any old recipe and now charge extra for R&D cost.

I only feel uncomfortable with the use of the word "cure", as if there was something wrong with it, but now it's cured.