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Traditional Bacon Curing: No Nitrates - Just Salt

By SecurityGuy42, 11/07/2019

**********UPDATE*********** Since making this video, I've modified my process a little resulting in a less salty end product. Instead of re-salting the bacon every day, I only add more salt every 4th or 5th day (which may mean only twice during the cure). I'm also using maple sugar which helps cut the saltiness.

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