"Bacon is NEVER wrong"
...bacon starts at about 5 minutes ;-)
Getting meat without additives is getting extremely difficult; why can't we just freeze more if necessary, or better still eat fresh?
A better way is to make your own bacon, then you have full control of the process. I'm actually going to start making my own sausages since 99,9% of all sausages here in Sweden have nitrite in them, and most of them contain way too many carbs. My sausages will only contain: meat, fat, nitrate free salt and spices.
Andreas, here is something else to post :
This is a HUGE and highly controversial 180 by one of the world's most followed sports physiologists..
best to you , keep up the GREAT work!
@Jaus: Great hint for soaking nitrates from bacon for those who don't have access to non-nitrate varieties.
(I know it's not a journal - just the first thing I could find.)
Because life without polycyclic aromatic hydrocarbons is not worth living! ;-)
The true bacon
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