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[QUOTE=RichMahogany;1116288]Pork that isn't local/pastured scares me worse than the other meats. Are you sure they'll be able to cure it with less salt?[/QUOTE]
Hey Rich, yeah absolutely whenever possible I buy local & pastured meats. Pork is definitely harder to find than poultry, beef, veal, bison etc. so I'm happy to (maybe) have found a good source. (Pastured is one thing but local AND pastured? Not easy!)
Not sure if the smoking will work, but if so I'm hoping to have it zero salt! (Not sure how the taste will be.)
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great suggestion, thanks!
[QUOTE=Rebecca M.;1116623]Rinsing and drying the bacon, before cooking it, can remove some of the surface salt.[/QUOTE]
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