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.