I know its probably just a fad thing, but there is a lot of buzz going around about the cancer causing effects of nitrates in cured meat like bacon, ham, and lots of different raw smoked sausages like we all love. I was doing some reading today about making your own bacon the old fassion way without using pink salt or tender quick. It seemed that it would be very simple but just take some time and fridge space for a week or so. Do you folks have any experience making a more natural bacon? From what i could tell you combine salt, sugar and molasses as the cure and omit the pink salt.
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