Originally Posted by "Bone to Bark" BBQ
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!
Cant wait to hear how it tastes vs using curing salt.
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold