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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.