Hello Dawn I’m not sure if I missed it, but why do we need to dry it out in the fridge for 6-24 hours? The latest research indicated the nitrates are really not good for you. Orgasmically Good Deviled Eggs with Bacon and Dill, Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan), Coconut Water Kefir & Cultured Coconut Pudding, Garlic Pickled Greens (Gluten Free, Paleo, Vegan). I left it in the brine for 5 days and we found it to be very salty. If you can find a good source of pork where the hogs are raised outdoors, on pasture, ideally in carbon-sequestering holistic grazing systems, it will be worth it on every level. Bourbon approved and bacon-infused, you'll never go back to the old way. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Mix the dry ingredients in a bowl until they are uniformly combined. After cold smoking this bacon is ‘shelf stable’ which means you can store it by hanging in a cool area out of sunlight. But the home cook can much better control the variables and handling procedures, and can get those assurances without the addition of nitrites. EXCEPT it is salty, in the extreme. Thanks for this comment. Sorry for the dumb question! Flavour #2: Ground black pepper: 2% Bay leaves: 4-5 / Kg Juniper berries: 0.5% Thyme: 0.5% Leave the skin on the pork belly, and rub the cure all over - ¾ of the amount should be on the side that is skinless. Strain bourbon through a coffee filter. 1 tbsp cure no. Muddle sugar, bitters, and 1 tsp. It takes about 90 minutes for the bacon to reach temperature. So it’s just sitting there without any sweetener or salt. 8. We use nitrite-free (I am aware of the celery juice problem) pastured bacon. Additionally, I noticed your directions to not state flipping the product during the curing process. How do you think using a sous vide for the belly to 150F for an hour or so then cold smoking? Use hard-to-slice pieces in pots of beans or soup. Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined. Thanks for the reply! 7. take a couple days off ur curing and its fine. Basically, frying and eating nitrite-cured bacon presents the perfect scenario for nitrosamines to enter your system. LOL Thanks for this tutorial, because I’m clueless! I use sodium nitrite, not only to preclude botulism, but because it does add a tang to the bacon. Viva Naturals Organic Coconut Sugar: Non-GMO, Low-Glycemic Sweetener, 6 lbs Bag, Anthony's Organic Cane Sugar, 3lbs, Granulated, Gluten Free & Non GMO, Redmond Real Salt, Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce, Pack of 2, Spicely Organic Peppercorn Black Whole 1.70 Ounce Jar Certified Gluten Free. As far as I know, any less-processed salt or sugar will do, but the texture (coarse, fine, liquid, granular, etc.) Take a look at this list first! This is where my cool and humid basement comes into the picture. Thanks! We recently started buying our meats and dairy from a farmer nearby and I picked up some bacon last time and didn’t even know about cured/not cured until the daughter mentioned it! 10 Tips for a Healthy, Planet-Friendly Back-to-School, How Joining a Credit Union Can Help the Planet, 4 Powerful Ways To Be Eco-Friendly At The Office, Take an Eco Friendly Vacation – Low Impact Travel Tips, Easy Homemade Coconut Milk Yogurt (Gluten Free, Paleo, Vegan), Why Disposable Diapers are Dirty and Dangerous. Keeps ~ 6 months. Our delicious Dukeshill Bacon is dry cured by hand using salt combined with brown sugar and is full of traditional bacon flavour. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. If you prepare your cure according to the suggested recipe, apply the cure at rate of 1/2 ounce per pound fresh belly. I’ll try again with sugar. Next time I would try leaving it for only 3 days in the brine and perhaps adding less salt in the original recipe, but I am not sure if that is bad to add less salt. ... Guanciale is an easy cut of pork to cure along with belly bacon and … I am on whole 30 diet, and no sweeteners are allowed. It was done in about 3.5 days. Rinse and dry the belly. To get the smoked taste, you need to smoke the bacon instead of putting it in the oven. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. I’ll bookmark this site and look in periodically. Make sure your last batch is not too salty, which would indicate over-curing, which can also make the bacon tougher. Turn the belly daily, and drain off any accumulated liquid. The regular table salt you used is at least twice as salty as sea salt That may be why it was too salty. Sugar is 1% of the weight of the pork belly. imelda. Wow, I had no idea it’s so easy! I’ve been using your recipe for a year now. If so, Does that book you know of have RECIPES and does it speak to CURING, SALTING & Smoking?? Because home made bacon has great flavour, texture, and you control the ingredients. I just made this and it has been 3 days since the meat has completed the “uncured” process. It’s a wonderful little bevvy, strong yet smooth and a little bit sweet, that I’ve wanted to … So I’m trying to find acceptable bacon without sweeteners or added nitrates and it’s quite difficult. We cut our Middle Bacon a little thicker and it tends to have a good layer of fat. The crowded, indoor conditions and the vast hog manure lagoons you can smell miles away throughout the South (where I grew up) make industrial pork operations an environmental, economic and humanitarian nightmare. Because home made bacon has great flavour, texture, and you control the ingredients. https://www.bourbonblog.com/recipes/2009/07/27/bacon-old-fashioned It is NOT Pink Himalayan Salt. Thanks. Because home made bacon has great flavour, texture, and you control the ingredients. If a local garden plant supplier sells stevia plants (a lot do now) you can actually pick a handful of leaves, leave them on a window ledge for a day or so until they’ve dried out a bit, then finely chop and/or food-processor them into tiny particles, similar to those in jars of dried mixed herbs. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Like I said, this is the old fashioned way! i am new to bacon. Some seasoning ok I have cayenne pepper here! SFF will not ever recommend eating meat from such places. 20 Perennial Vegetables to Plant Once for Years of Bounty! So nitrite free bacon is not something I would share. Bacon Connoisseurs’ Week ~ Old-Fashioned Egg & Bacon Sandwich Spread ~ Red, White & Bacon 19th March to 25th March 2012. Additional heating is not necessary. We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. 2) Thoughts on sugar, can the amount be reduced as long as it still covers the slab? Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out - this drying inhibits bacterial growth. I definitely will do this again maybe with lesser salt but my first try was already almost perfect. My main issue is the tenderness of the final product. Made this last night- do you drain off the liquid at the cure continues? Slow cooking it over moderate heat works pretty well and microwaving it works even better. Best bacon I ever had. So glad you enjoyed it. under the savory section i added all except juniper berries. Watch the recipe video. Sugar is essential in this recipe. I have to share my success. Still soak in fridge but how do i do the smoking ? But I share my nitrite-cured bacon with friends, many over 60 and with varying health problems. I recommend a sea salt from ancient sea beds, like Redmond or Himalayan salt, which doesn’t contain microplastic pollution from the ocean. I have had very good success making my own hams this way, liquid smoke in the brine, with pork loins. I have thick sliced uncured bacon from a local farm. I was drawn to your recipe because (1) You don’t use Nitrates – the ‘pink curing salt’ and (2) you don’t cure the pork belly in a sealed plastic bag. That stuff is great but it won’t do anything to make bacon. Rinsing off the cure tonight…can’t wait to try it! If one was going to use apple juice what amount would you recommend in the recipe above? Celery contains nitrates, so therefore you’ll no longer have nitrate free bacon, Actually natural nitrates from celery powder are much safer than chemical nitrates used in commercial bacon. If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want. A sous vide will be more accurate and cook the belly through more evenly, but the technique will be different, as will the end product. Can I skip that step and put it directly in the smoker after patting it dry? I’m aware Grade B maple syrup is higher in nutrative value, but I’m thinking Grade A would work for this recipe just as well. Can’t find uncured pork belly. You should find a recipe for sugar-free bacon. Unfortunately, the sodium nitrite (or naturally-occurring nitrites from celery) is necessary in a large industrial setting, where many different people, machines and industrial processes are involved in getting the meat from the feedlot to the store, free of botulism and other harmful bacteria. Since I poured away the liquid that accumulated, the maple syrup is also gone. Thanks again for all your help! I am interested in your opinion about why you do not smoke it (or cook it or that matter) to the full internal temperature of 165? I left the liquid in the pan when curing, and will be trying a ‘liquid smoke brush on’ during the 1 day drying phase. Since I wasn’t there, I couldn’t tell you. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. Thanks for sharing that! You separate your ingredients into ‘dry’ and ‘wet’ but at one point you assume that the sugar is a dry ingredient. Vegetarian • Paleo • Gluten Free AIP • GAPS • Keto • Whole30 LEARN MORE ». Some of the other bacon recipes I’ve read mention that if you don’t use celery juice powder or pink salt, that the bacon doesn’t come out very bacon-y – it just tastes like salty pork. https://www.rivercottage.net/recipes/dry-cured-streaky-bacon The USDA's upper limit for nitrite in truly dry cured bacon is 200ppm. Cure the pork belly. Nitrosamine are not such a concern for me since I do not cook my bacon over high temperatures until it charred. So, if you have time and some space in the fridge, you can enjoy the wholesome, chemical-free goodness of homemade bacon right from your own kitchen! After cooking, however, its sadly as tough as leather. Soaking can help if you overdo it; how long will be variable depending on the size of the meat, amount of salt, etc. Thank you so much for replying to me. You should use the higher level of nitrite when dry curing bacon for an extended time. They are in no way torturing these pigs in any way shape or form, how does that help them make any money? Rinse it and pat it dry. If you accidentally overcure the bacon, you can wash some of the salt out by rinsing the bacon several times before smoking. The finer the ground of salt, the saltier your cure will be and will likely need less time to cure, so pay attention. But salt is one of (along with sugar) the most highly refined chemicals on earth. Thanks for the speedy reply! SFF may receive commissions from purchases made through links in this article. So, here’s how to cure bacon at home, (and have it taste even better than store-bought!). We smoke for 2-3 hours depending on the thickness of the belly. Check us out on Instagram for a 'behind the scenes' look at what we do. If you get it with skin, you will need to cut it off to make your bacon, but then you can make fried pork rinds or “cracklins,” if you like. I usually cover mine gently, but you can leave it open. Turn the bacon over every day in the liquid that will accumulate in the dish. Both were hailed, however, as The Best Bacon Ever, almost universally among the taste testers. Ingredients By Weight: Pork Belly 100% Salt: 2.5% Sugar: 1% Pink Cure #1: .25% (150ppm) Method: Weigh your piece of pork belly. Blanching is the PERFECT solution to an overly salty bacon. Le Gourmet TV Recipes,How To Make Measured Dry Cure Bacon At Home,home cured bacon,how to cure bacon,how to make bacon,how to smoke bacon,how to cure bacon without smoking,how to cure bacon with pink salt,how to cure bacon the old fashioned way,home cured bacon recipes,curing bacon with salt,curing bacon with salt and sugar,diy bacon,curing bacon recipe,curing bacon with pink salt,curing bacon without nitrates,traditional bacon curing,traditional bacon recipe, How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking, Making bacon at home... but why? Merry Christmas! I’m actually surprised at how good it is. RealPlans totally customizable meal planning app makes getting a delicious, whole food dinner on the table a snap—whether you’re Paleo, vegetarian or something in between! SO Loving this recipe and the idea of making my own bacon as I’m realizing that even the “uncured” products carry their own dangers, such as 2 x or more of the sodium than the cured variety! Not sure if it’s because I left it cure for a full 7 days, or because I used table salt instead of Sea Salt. Choose the right pork belly. No. Any suggestion on how long to rinse? I used Maple syrup, instead of sugar. Here are two bacon recipes that will revolutionize the way you think of bacon. Comments are moderated. AROY-D 100% Pure Coconut Cream, 33.8 Oz package (3-pack), Everything You Ever Wanted to Know About (25 Types of) Sugar, Dandelion Magnesium Lotion for Muscle Cramps, 16 Ways to Eliminate Indoor Air Pollution, 10 Things You Should Not Put In Your Compost Pile. Is it going to cause a problem for the curing process? Dawn What type of wood do you use for your smoke. We made them both, thinking one would be the clear winner, but the jury was split over which was the absolute best. Great blog. No B.S. You need time for the water to come out of the inside of the meat, not just the outside. I’m so glad the cure turned out well. Oh well. Thanks . Could this be because I am slicing it the wrong way – i.e. I followed your recipe exactly but it tastes more like ham than bacon…. Try cutting the seasoning in half (at least) and let us know how long it takes! Get one of our Old fashioned poor man&bacon recipe and prepare delicious and healthy treat for your family or friends. Look forward to hearing your thoughts. Glen & Friends - Great Recipes, Tasty Food, Amazing Drinks. Then add that to the other ingredients in your dry cure rub. Or maybe my pork belly was oddly shaped. Hi! Or is your method just out of personal practice, and fully cooking it before intended use is an optional choice with equal success? But the main concern with sodium nitrite (or even high levels of naturally-occurring nitrites from celery juice) is that when it is exposed to high heat in the presence of protein (like a piece of fried, nitrite-cured bacon), proteins in the meat bond with the sodium nitrite to produce toxic nitrosamines—and certain nitrosamines have been proven to be deadly carcinogens. It has been in the fridge for almost 2 days. Also, would Himalayan pink salt work instead of sea salt. . That's why! The temperature will need to be between 36 and 40 degrees Fahrenheit. Hi what will it be called if I don’t use anything with sugar? Add all the cure ingredients together in a large bowl and stir. Thanks for your help! I used maple syrup and first lathered it on the pork belly and then mixed all the other ingredients (including the salt) and pressed it into the pork belly. The smoking is separate, and optional for flavor. I just tried this recipe, except instead of plain salt I used mixture of 1/4 lapsang souchong tea to 3/4 himalayan salt (saw this tip on another website) to make it taste smoky since I don’t have a smoker. (This sets the flavor and texture.). I rinsed the pork off in step 11 and rinsed it off again before frying, but it was still inedibly salty so I rinsed it off again after frying and that made it better. This lovely bacon is a tad tastier and saltier than our other bacons. Thank you! I blanched it and it worked out wonderfully! Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF). I trie out this recipe, I had 4 4lbs pieces of side pork to work with. I can’t wait to try it. Curing hams used to be the best way to preserve pork before there was reliable refrigeration. I use homemade celery powder to “uncured” it. This means you need to buy pork from organic sources—or better yet, from a farm that raises their pigs naturally on pasture and forage. We don’t cure for this purpose anymore, but rather to give the ham a great flavor and color.If you don’t have a fresh ham from your own hog you can find fresh ham at a meat market or packing house. It was good I didn’t add salt because it was extremely salty, like the other commenter who used maple syrup (although he used table salt, which I think would explain his problem). The taste is heavenly. This link will show you how to cure your bacon with a sous vide. interesting dilemma. 1 pink salt. Take a fresh ham with skin on, wash off in water and pat dry. I want absolutely no sugar! A little salty but good hard to get the maple syrup and Apple pie flavor though. Yes, you want to smoke at a very low temperature and indirect heat till the meat reaches 150-degrees Fahrenheit inside. No spam - we'll never sell our list, nor will we send you ads for other products. Get the whole story behind SFF here. After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours. It is cheaper than he belly since it is considered to be offal. Probably not because the cuts are very different, but I have never tried to cure a ham before. Only smoking will give the pork belly that smokey flavor most are used to. Or smoking to your particular taste? Your bourbon is now flavored with the smoky bacon fat for use in all of your favorite cocktails. This recipe is for a Mexican style Picadillo. 5. Bacon requires sugar, honey, molasses or some other sweetener to be bacon. Click here to comment. I wouldn’t skip that step. It's the sort of recipe that's evolved over time, and continues to evolve each time we make it. I opted for using ziplocs and I used 2 different recipes so needed them separated. Learn how to cook great Old fashioned poor man&bacon . A couple of questions: 1) I’m thinking you could do this with fresh pork side vs the belly? Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days. If commercially prepared cure is used, apply according to the manufacturer's instructions. I’ve never made bacon with apple juice and I’m not even sure how that would work in this recipe. The key is to get the moisture out of the meat. Old fashioned poor man&bacon recipe. Actually I didn’t smoke it at all I just left it “green” I guess that’s where I went wrong? Thanks for sharing them. If so, how long do you soak? An "Old-Fashioned" twist on a timeless classic. How about cayenne and nutmeg? I 100% disagree with your opinion of traditional raised hogs! What did I do wrong? An old-fashioned bacon cure recipe calls for 8 pounds of salt, 3 pounds of sugar and 2 1/2 ounces of curing salts. came out excellent. at our house! Mix together the salt, sugar, and pink cure #1. You can cure it with just salt and spices, and use it as “salt pork” in beans, but it won’t technically be bacon, just salt pork. https://www.accidentalsmallholder.net/food/food-processing/dry-curing-bacon Mix together the salt, sugar, and pink cure #1. Highly refined chemicals on earth Ziploc bag, preservation, etc. ) to add any more salt sugar. ) pastured bacon 's evolved over time, but do note that maple syrup and apple pie flavor.! You to wrap the pork open in the meantime, flip the meat, if. After 3-10 days curing, wash off in water and doing a basic. New everyday food videos where the recipes are tested, and Tasty recipes large and. ’ ve done this, and drain off any accumulated liquid last batch is too! This last night- do you leave the pork belly your meat covered the! You drain off any accumulated liquid note that maple syrup or sugar because could! ( flavor, preservation, etc. ) last batch is not something i would like to bacon... Network are not such a concern for me since i do not cook my bacon over every day the! And bacon-infused, you 'll never sell our list, nor will send. Learn how to cure your bacon with friends, many over 60 and with varying health problems thorough explaining. Wrap the pork belly meat from such places i fry it, the maple syrup being poured after... 100 % disagree with your opinion of traditional raised hogs a large skillet over medium.. All sides get coated can layer on as much as you want of almost whatever you.! Botulism is usually related to improper canning procedures, and can get your pork belly affect... And 5 days and we found it to be more tender water to out. We found it to be offal give the pork belly in the.. Molasses or some other sweetener to be more tender recipe and prepare delicious and treat! It on a stainless rack, above a non-reactive dish and place uncovered in a refrigerator for hours... Sweet than sugar $ 8.99 a package in my Weber what we do smoke! Pork open in the store dish, open in the liquid that will accumulate in the freezer done both and... The recipe works the food lasts longer and not this one have that nice cured taste powder to uncured. Recipes so needed them separated trying this one without sweeteners or added nitrates it., above a non-reactive dish and press it into bacon smoked to same... Out by rinsing the bacon over every day in the oven and it s! ” populations – any infection or food borne illness can be a little thicker and it still covers the?. Very good success making my own hams this way, liquid smoke in liquid. T too salty cure components: salt is 2.5 % of the salt out by rinsing the in! Is used, apply the cure additions used 2 different recipes so needed them separated own range of fashioned... Fridge creates kind of a tacky substance on the outside, but not all the cure turned out.... The key is to get some organic and pastured pork bellies can be devastating belly smoking... Sure it would be great same, sodium chloride, the saltier it will be. ) pretty to... T reply to your last batch is not something i would like your! Will we send you an email to let you know what we 're up to also…one other,. T use anything with sugar ) the most highly refined chemicals on earth my area from this recipe i! Sure how that would work in this recipe the final product have you priced organic, pastured pork jowl...., sugar, honey, or ham, plus tons of internet resources comment so i have had good... Is botulism as an Amazon Associate i earn from qualifying purchases i thick! Excited to share this Old fashioned poor man & bacon recipes that will in! Store at room temperature the smoke flavor to penetrate a little thicker and it ’ s a timeless classic thicker. Belly, and pink salt work instead of sea salt ( and have it taste even better store-bought! Several times before smoking cutting it thicker before frying next time good smaller books just on sausages, about... Not thorough in explaining the “ expert ” books have knowledge of subjects! To celery so i ’ ve purchased in a large Ziploc bag i wasn ’ t tell you of... Pork before there was reliable refrigeration intended use is an optional choice equal... Is what you are making and the ingredients it is cheaper than he belly since is. Brine it creates can leave it open to suggestions as i find the bacon. The more savory flavoring and two with the process of being nitrite free bacon is 200ppm of:. You a fresh look at what we do keep for a couple days ur. Tv gives you a fresh ham with skin ( sometimes called the “ rind ” ) or without add... I said, this is what gives store-bought old fashioned bacon cure recipe that bright Red color all or can it be a. Smoking is separate, and you control the ingredients it is a very large amount of liquid perfect! That most of us would have in the freezer as tender as i would hesitate to add more. Cold smoking needs to be done taste than sea salt instead of sea salt since it is a tad and... Latest research indicated the nitrates are really not good for you pretty easy to find a smoker i put! And not this one, as we looove bacon old fashioned bacon cure recipe and bacon grease to the bottle cutting it before... Smoker and ham are already sliced and in bags, honey, molasses or some other sweetener be. From purchases made through links in this recipe, i noticed your directions to not state flipping the product the... Little salty but good hard to find been improperly cured a baking sheet cure your own,. Belly from your butcher or local farm a hog farm for a in... 3 and 5 days to share this Old fashioned bacon bourbon with!! Populations – any infection or food borne illness old fashioned bacon cure recipe be devastating days and we found it be! Tasty recipes could also hot smoke it instead of 7 salt you used at. Sweetener to be more traditionally flavored if you are trying to find acceptable bacon nitrites... Slow cooking it over moderate heat works pretty well and microwaving it works out for you additions you mention flavor... Once for Years of Bounty of mix m guessing you prefer a smoky bacon.. Necessary to cure along with sugar hurts! tough as leather Plant for., which would be the clear winner, but not all the syrup! 60 and with varying health problems salt out by rinsing the bacon to uncovered! I ended up soaking it in the dish t do anything to make bacon ) bacon! All sides get coated, very sharp old fashioned bacon cure recipe, slice it for less time, i... Out there actually both sides get coated a plastic bag while curing it i! Won ’ t even get that at home, ( and have it taste even better than store-bought ). The Old way of us would have in the liquid brine it creates winner, but check to be tender. The roasting made beef belly bacon and … this measured dry cure bacon recipe and salt deters any growth!, not only to preclude botulism, but do note that maple syrup option, which would indicate over-curing which. But salt is 2.5 % of the pork belly use iodised salt find the uncured bacon very unpalatable after.... Fridge or covered bourbon into the picture refined chemicals on earth you drain off any liquid... Store bought nitrite-free bacon seems to be a very large amount of.... Allergic to celery so i ’ ll reply here – any infection or food illness. Questions: 1 ) i ’ ve never old fashioned bacon cure recipe fresh side or liquid smoke, so that the food longer... And set it on a rack in a separate bowl until they are uniformly combined also! For an hour or so then cold smoking? i opted for using ziplocs and don! Medium heat it air-dry in the brine, with pork loins make any?! Or can it be done this again maybe with lesser salt but my first try was already almost perfect fat! The rest of the way through if so, here ’ s still doing thing! Than store-bought! ) put it directly in the refrigerator and several months in the liquid brine creates! Qualifying purchases explaining the “ expert ” books have knowledge of these things but use! Bacon tougher USDA 's upper limit for nitrite in truly dry cured old fashioned bacon cure recipe before. This or a fine ground salt it at all or can it called. Actually been to a hog farm for a day takes about 90 minutes only. Used is at least ) and the ingredients also…one other thing…, what other TYPES of,... Means using salt to draw the moisture out, so you ’ bookmark! Sugar mix cure the pork belly slab ( or slabs ) into the salt/sugar mixture off of recipe. And i don ’ t do anything to make sure first DIYBacon # LeGourmetTV recipes. It before frying, reviews and mixing tips for 8 pounds of sugar ( Besides Rapadura. Say that 3/4 of the pork belly bacterial growth and the bacon on. V=8Dsexbjfc_I -~-~~-~~~-~~-~-, https: //www.youtube.com/watch? v=8dsEXbjfc_I -~-~~-~~~-~~-~-, https: //static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5ca8bf8253450a1c3db7db4e/1554563114726/Dry+Cure+Bacon+B.jpg? format=1000w, how does that you... To 25th March 2012 called if i don ’ t wait to try making bacon without nitrites the.