I have been planning on making my own bacon for a long time, so I finally bought a pellet tube, curing salt, and a pork belly.
I am on a zero carb diet, so I don’t want to have sugar in the cure for bacon. Is this safe, or is the sugar necessary for the curing process? I know it will change the flavor, but I’m used to no sugar in anything now.
If it’s safe, do I keep the salt and curing salt amount the same and just omit the sugar? Or should I bump up one or both of them?
I am on a zero carb diet, so I don’t want to have sugar in the cure for bacon. Is this safe, or is the sugar necessary for the curing process? I know it will change the flavor, but I’m used to no sugar in anything now.
If it’s safe, do I keep the salt and curing salt amount the same and just omit the sugar? Or should I bump up one or both of them?