Nitrates and Nitrites are Naturally Occurring Salts found in Sea Water, natural deposits and in many Green Vegetables. With approx. 120,000,000 Hogs being produced in the US each year with the bulk of the meat being Cured into Hams, Hot Dogs, Bacon and other Sausages...There is NO WAY all the Nitrite required to Safely and quickly Cure that much Pork could be obtained from Natural Sources, too much inconsistency, not to mention that few could afford the price of such products. The result is chemically produced Sodium Nitrite in sufficient quantities to meet the demand and to provide consistent results. There is no reason you can't make Bacon without a Cure but it is really just Smoked Salt Pork at the end. It will not have the same color and you can only Hot Smoke it at 200*F+ up to an IT of 135*F. I have used this Recipe with good results but it was not the same...JJ
No Cure Bacon
For each 3-4 Lb Piece
1/2C Kosher Salt
1/2C Brown Sugar
Rub and Bag for 4 Days.Turn and Drain any liquid every 12 hours.
Rinse well and pat dry well.
2T Smoked Paprika
1T Garlic Pwd
1T Onion Pwd
1tsp Cayenne Pepper
1tsp Black Pepper
1tsp White Pepper
Rub and bag each piece for 4 days. Turn and Drain any liquid every 12 hours.
Remove from bag and pat dry if needed.
It can be sliced and Fried at this point or Hot smoked at 200*F+ to an IT of 135*F then cooled, sliced and Fried before eating.
This is a bit on the Spicy side so reduce the Peppers if less heat is desired. The amount of Salt used and removing the Moisture reduces the risk of Bacteria growth.
Edited by Chef JimmyJ - 4/13/13 at 2:51am