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Unread 02-26-2013, 07:46 PM   #16
"Bone to Bark" BBQ
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No curing salt.... The look isn't much different than store bought bacon, and as far as taste, I just pulled one piece out of the bag and rinsed it really good. Dried it and sliced a couple slices and fried it up. Of course I haven't smoked it yet, so it didn't have that classic bacon taste, but I was mainly checking for the saltiness. I discovered that I need to soak it for an hour or so, which is what I'm doing now, and I'll probably smoke this piece tomorrow with applewood!
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