What is everyones take on cured meats? I saw pork belly at our whole foods the other day and have seen totally legit grass fed pork at one of our local farmers markets and would really like to make my own bacon form scratch but I am wondering about the nitrate level? What is the overall effect of nitrates on the body? I think salting meat for preservation has been around for a long, Grok may not have done it but I dunno. Curing meat is truly an art form and I feel that as long as you start with premium, healthy meat than it should be ok.
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