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Home Cooking

Bacon

Homemade bacon with reduced or no sugar?

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Homemade bacon with reduced or no sugar?

Transplant_DK | Jan 31, 2012 07:52 PM

We just made our first batch of homemade bacon from the recipe in Charcuterie. It was easy, looks and tastes fantastic. I should of course leave it there. Still, I would love to be able to cut down on the sugar--there's white sugar in the basic cure mix and brown sugar in the one added for bacon. How much does the sugar have to do with the preservation of the meat? Or is it just a taste issue?

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