We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Bacon Question with no pink salt?
So I just finished reading all nine pages of "All this bacon talk" (http://eggheadforum.com/discussion/1147375/all-this-bacon-talk
), and I was wondering if anyone has ever done a version without using the pink salt. My wife has been getting the nitrite free, raw bacon (at close to $10/pound) as we're just not sure about the nitrite/nitrates so I was hoping someone has some insight on curing with just a regular salt or another method.