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John Setzler

Bacon - Cured without nitrites and sugar

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I live in the land of salting fish, just did 24 cod we caught over the weekend.  This is an interesting trial John.  Glad you saw it.  I am a bit surprised at how little salt he is using on each application.  I'd bet the course ground Himalayan salt would be really good.

Looking forward to your results.

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Salt and Pepper on thick sliced pork belly (3-4hrs @ 250) tastes way better than regular bacon....especial with some eggs over easy. Another staple on the whole30 is Malcom Reeds Carolina Pulled Pork.  Seasoned with salt and pepper, smoked at 250 until internal 200, Pulled and basted with Apple Cider Vinigar with salt/pepper/crushed red peppers. Throwing an egg over easy on the pulled pork is amazing.

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While I applaud the guy's decision to avoid nitrites, I take issue with his declaration that he is doing it the "traditional" way. Saltpeter, (potassium nitrate) has been used since the Middle Ages in food preservation, because it kills botulism. Nitrates, over time, break down to from nitrites. 

 Perhaps in some areas the "traditional" method was salt and sugar, I don't know. 

 

Also, most sugar in a cure does not end up in the final product. The sugar is to feed the good bacteria that feed on the bad stuff. 

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On 9/11/2017 at 10:24 PM, philpom said:

@John Setzler How did it go?  We all want to know!

 

It's really good.  It's not what I'd call AWESOME but it will do for now :)  It is just a tad on the salty side but it's not overpowering.  The lack of sugar in this process makes it a bit different.

 

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