US bacon prices to rise after virus kills baby bacon
MILWAUKEE (AP) — A virus never before seen in the U.S. has killed millions of baby pigs in less than a year, and with little known about how it spreads or how to stop it, it's threatening pork production and pushing up prices by 10 percent or more.
Scientists think porcine epidemic diarrhea, which does not infect humans or other animals, came from China, but they don't know how it got into the country or spread to 27 states since last May. The federal government is looking into how such viruses might spread, while the pork industry, wary of future outbreaks, has committed $1.7 million to research the disease.
The U.S. is both a top producer and exporter of pork, but production could decline about 7 percent this year compared to last — the biggest drop in more than 30 years, according to a recent report from Rabobank, which focuses on the food, beverage and agribusiness industries.
Already, prices have shot up: A pound of bacon averaged $5.46 in February, 13 percent more than a year ago, according to the U.S. Bureau of Labor Statistics. Ham and chops have gone up too, although not as much.
I have noticed the spike I keep a bunch in the freezer but I balked when I was at Sams last week.I was going to get more bacon for the world famous bacon wrapped tenderloins that are planned for grilling season.Usually a two pack of thick cut bacon is $15 it was almost $17 but I guess I need to score some more before it goes up again.Damn the luck huh.
Some body asked for the recipe for those shits.I don't really have one as I don't measure the only measure I have is one 64 oz.bottle of apple juice pour that into your brining vessel and fill up again with water.To this I add salt,granulated garlic,whole peppercorns,seasoned salt and candied ginger and sometimes soy sauce..
Most brine recipes call for sugar sometimes I will add brown sugar most times I don't.I think it gives a ham kinda taste to pork.NTTAWWT just my preference.Firehand had a real good sounding addition
of habanero peppers in a brine I haven't tried that yet but definitely on the list.So that's my recipe for the tenderloin but you can put anything you wish into a brine it will be OK.
MILWAUKEE (AP) — A virus never before seen in the U.S. has killed millions of baby pigs in less than a year, and with little known about how it spreads or how to stop it, it's threatening pork production and pushing up prices by 10 percent or more.
Scientists think porcine epidemic diarrhea, which does not infect humans or other animals, came from China, but they don't know how it got into the country or spread to 27 states since last May. The federal government is looking into how such viruses might spread, while the pork industry, wary of future outbreaks, has committed $1.7 million to research the disease.
The U.S. is both a top producer and exporter of pork, but production could decline about 7 percent this year compared to last — the biggest drop in more than 30 years, according to a recent report from Rabobank, which focuses on the food, beverage and agribusiness industries.
Already, prices have shot up: A pound of bacon averaged $5.46 in February, 13 percent more than a year ago, according to the U.S. Bureau of Labor Statistics. Ham and chops have gone up too, although not as much.
I have noticed the spike I keep a bunch in the freezer but I balked when I was at Sams last week.I was going to get more bacon for the world famous bacon wrapped tenderloins that are planned for grilling season.Usually a two pack of thick cut bacon is $15 it was almost $17 but I guess I need to score some more before it goes up again.Damn the luck huh.
Some body asked for the recipe for those shits.I don't really have one as I don't measure the only measure I have is one 64 oz.bottle of apple juice pour that into your brining vessel and fill up again with water.To this I add salt,granulated garlic,whole peppercorns,seasoned salt and candied ginger and sometimes soy sauce..
Most brine recipes call for sugar sometimes I will add brown sugar most times I don't.I think it gives a ham kinda taste to pork.NTTAWWT just my preference.Firehand had a real good sounding addition
of habanero peppers in a brine I haven't tried that yet but definitely on the list.So that's my recipe for the tenderloin but you can put anything you wish into a brine it will be OK.