In article >,
"Ed Pawlowski" > wrote:

> > wrote in message
> ...
> > Something interesting I discovered, over in the UK they make molasses
> > cured pork products such as black ham and black bacon:
> >
> > http://www.formanandfield.com/emmetts-hams-p-2973.html
> > http://thislittlepiggy.us/2009/11/black-bacon/
> >
> > I'm doing some research trying to locate some recipes. Along with
> > molasses, beer is used in the brine. Do you know why beer would be
> > used? Does it somehow help in the curing process or is it used more
> > for flavor? Is there any type of beer that would work particularly
> > well for this or should I just use middle of the road stuff like
> > Budweiser, Miller, etc.?
> >
>
> If you want to add flavor, use real beer instead of adding water diluted
> with CO2.
>

SNORK!! (good one ,Ed-I just 'beered' my monitor screen)

OP- Do you think you might wanna use a beer from UKistan, since the
recipes are from there? I mean,really,GUINNESS comes *immediately* to
mind (and it's even Advertised on American TeeVee)
Else you might could run some Bud or Miller through an actual Englishman
in order to remove that pesky CO2. You won't,however,be doing said
bloke/mate/chap any real favor.
Tip: Fizzy American ****water is far from being "middle of the road
stuff"- more like 'low rent swill'. Why not learn to drink REAL beer?
Then you can even learn to cook with it,too!
You'll be glad you did!

monroe(step one- www.beeradvocate.com)