I buy my *untreated* bacon at a local butcher.  I have to buy a whole
side, but its worth the $1.20 a pound and I just split it with my friend.


On Mon, 10 Sep 2001 00:25:34 +0930 Jim Walsh <[log in to unmask]>
writes:
> Hi all,
>
> A trick used by people not fond of salt is to soak bacon in a bowl
> of water overnight (in a refrigerator). The soaking, tends to leech
> out most of the salt.
>
> I wonder if that process would also significantly reduce sodium
> nitrite and other preservative nasties?
>
> To the best of my knowledge, preservative free bacon is simply not
> available locally, so I am hoping that soaking will be a significant
> step to "paleoizing" :)  the bacon.
>
> Any thoughts welcome...
>
>
> Jim.
>


Trish

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