- Jan 12, 2017
- 20
- 13
So I just finished my first BBB and it turned out awesome. I'm hooked. I love it!!
So I have eaten bacon 3 mornings in a row now (I was excited about my bacon cut me some slack) and it got me thinking... This can't be good for me. I knew that from the get go but how BAD is it for me?
I don't see there being a huge problem with bacon. Animal Fat, animal tissue etc. Still healthy in moderation but what about the salt? How much salt actually gets absorbed when you're curing/brineing meat?
I figured it would be about 1/4 of the ingredients would be absorbed which would make it around 350mgs of sodium in 2 thick slices. Which is pretty decent IMO. There's no set answer I could find but does anyone have a best guess scenario? How do you do it?
So I have eaten bacon 3 mornings in a row now (I was excited about my bacon cut me some slack) and it got me thinking... This can't be good for me. I knew that from the get go but how BAD is it for me?
I don't see there being a huge problem with bacon. Animal Fat, animal tissue etc. Still healthy in moderation but what about the salt? How much salt actually gets absorbed when you're curing/brineing meat?
I figured it would be about 1/4 of the ingredients would be absorbed which would make it around 350mgs of sodium in 2 thick slices. Which is pretty decent IMO. There's no set answer I could find but does anyone have a best guess scenario? How do you do it?
