The background, science and health of bacon were discussed in an earlier post (from 2015). But that post did not include the method for curing bacon at home. Some reasons for home-curing are: 1) ketogenic dieters may eat a lot of bacon, and so industrial-processed store-bought bacon should come under scrutiny; 2) store-bought bacon contains sugar; 3) home-cured bacon is made
Bacon is one of those ‘indulgent’ foods that has been widely consumed despite decades of finger-wagging by the nutrition police. It has the reputation of being high in fat (saturated), salt (sodium), cholesterol and carcinogens (byproducts of curing and smoking). None of these stand up well to scrutiny. Bacon is an ancient form of food preservation.