I am a newbie to this forum and searched in vain for a thread on this topic. Does anyone know how to produce bacon without the use of nitrates and other assorted chemicals? Seems like some combination of salt, sugar and smoke would be possible? Freezing for two months, as someone discussed, prior to curing also seems sensible. And no, I am not a mole for the FDA or USDA, so any recipe's I try will be at my own risk. I am over 18 and am usually of sound mind...sometimes...
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11/16/09 at 2:12pm