Quote:
Originally Posted by PR_Tom
Sodium nitrite is in both regular and turkey bacons according to oscar mayer. They also add some dextrose and other shit. It just doesnt have the strip of pig fat pretty much.
I dont mind either type because it's not even a once a week thing for me, but I just get tired of things like "there's no such thing as turkey bacon". Well, there's no such thing as pig bacon either until you create it with a knife and some processing, so people shouldnt waste their time on objecting to the name. Just have a slice of turkey then, it just doesnt look the same next to eggs.
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I'm trying to cut that crap out. In theory you could probably make turkey bacon with just some turkey meat, not sure if it would work though.
But anyway, proper bacon (I've looked it up) when processed is wet cured in a pink salt which is what contains the sodium nitrite,
If you make it yourself you just get pork belly (for streaky bacon) or loin (for back bacon) trim off as much fat as possible, do 3 days (3 steps of 24 hours each) of salt curing (using kosher salt not the pink shit, or sea salt because it is too course) in the fridge to draw out the water, then after it has hardened you smoke it for about 2 or 3 hours in a smoker and out comes your bacon without nitrites!