2 ms·

I suppose it would not be bacon without curing. But I suppose uncured bacon would be thinly cut pork belly... For curing you really need only salt(or nitrite o

by Ekaros 1y ago

I suppose it would not be bacon without curing. But I suppose uncured bacon would be thinly cut pork belly... For curing you really need only salt(or nitrite or sugar). Nitrates do have benefits in longer processes.

tptacek 1y ago
You can go to any Asian grocer and get thin-sliced pork belly and cook it up yourself to see the difference. It is not subtle. For American bacon flavor, you need nitrites (nitrates are a slow-release source of nitrites).
- badc0ffee 1y ago
  Also you need to smoke it.
  - IAmBroom 1y ago
    Only if you want it to be good.