REC: Low Carb, Nitrate-Free Bacon

Low Carb, Nitrate-Free Bacon

This recipe is for 2 lbs of bacon but it scales well. I usually
make about 10 lbs at a time and freeze it.

2 T Splenda
2 T salt
2 lbs pork belly

NOTE: If you can't get pork belly you can also use strips
of boston butt, which is the butt portion of a pork shoulder.
It will have less fat and a slightly different texture but
it's quite good.

Rub the pork with the splenda and salt, put in a zip bag and
refrigerate. Flip the bag over once a day. Refrigerate for a
total of one week.

Rinse the meat off and soak for 30 minutes in cold water. Air
dry under refrigeration overnight.

At this point you can optionally cold smoke it, but it's not a
requirement.

Use within one week or freeze it.

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Reg email: RegForte (at) (that free MS email service) (dot) com