Search results for query: *

Is there any reason to use nitrite other than cosmetics or to prevent spoilage at fridge temps? I figure I can vacuum seal and freeze it to prevent spoilage. Other things being equal, I'd prefer to have bacon without the preservatives.

Trying my hand at bacon. I got a pork belly and have cured it, and plan to smoke it tomorrow. But which way do I slice it? The piece is about twice as long as it is wide. The grain seems to run different directions in different muscle layers. Do I slice across the short end or the long end...