I used to make bacon without the pink salt but I switched. The version with pink is way rosier looking. Isn't pink salt just sodium with a little nitrite added to it? If you've got a minute please vet my ongoing project http://www.scrumptiouschef.com/food/...Your-Own-Bacon
I'm wide open on any new or old techniques. I want this Large Black meat to be treated as good as possible cause it's expensive as hell.