Quote Originally Posted by Susan View Post
I'm not sure if it is the same with store bought bacon, but from curing Bacon at home I know that you can use either a special salt for curing that contains nitrit, or you use sugar: this prevents the meat from becoming grey during pickling (? not sure if it is the right word. The step before curing/smoking where you add salt and herbs) when curing or smoking.
Sugar is the better alternative in my opinion. I don't think that there is a lot of sugar IN the bacon after curing, or you would taste it.
Interesting information, thank you! I notice my package of uncured bacon still has Turabino sugar in it - unsure why since it is uncured, but obviously there is still some processing. Nothing I can't pronounce however