Following a Low Carb High Fat lifestyle, we try to ensure that our food comes from ethical suppliers who provide the best quality products. We eat bacon every day and became increasingly concerned about the nitrates and other chemical additives added to commercial brands of bacon, so the search was on for a reasonably priced, good quality, free from nitrates, bacon.
Our first supplier was found about 300km away from us, their service was brilliant, but was not negotiable on supplying us with nitrate free bacon, so our search continued…
I then decided to try a local butcher, Continental Butchery, who make their own bacon. After buying the normal bacon containing nitrates, I decided to ask if there was any possibility to alter the recipe, a little, and exclude the nitrates. We offered to be the guinea pigs and became the first of their customers to try their new product. The verdict, we love it. They are also making the no nitrate bacon with Himalayan pink salt now, as another customer alerted Continental Butchery to a salt allergy in her family, which doesn’t occur with the Himalayan pink salt.
The main difference between the bacon
Bacon lasts longer, as the nitrates are a form of preservative
Bacon is crispier as nitrates are a form of salt
Bacon is softer than regular bacon, so more difficult to slice
Bacon is lighter in colour
Bacon is less salty
Am happier, as my family is consuming less nitrates. 😀
The bacon is made to order and takes about a week to cure, so please order in advance.
The cut of pork used is the belly and am always surprised at the amount of lard left in the pan after frying the bacon. If the bacon lard manages to escape being consumed at breakfast time for a couple of days, I have found the perfect recipe for anyone craving that delicious smokey bacon flavour. It is called baconnaise the recipe is available on mariamindbodyhealth.com, but have included it below. The recipe only contains 4 ingredients ~ Enjoy!
- 2 egg yolks
- 3 tsp lemon juice
- 1 cup liquid bacon fat (warm)
- 1 tsp Dijon mustard (helps to emulsify)
- Place the yolks in a small food processor with 1 tsp lemon juice and mix until well combined.
- Turn the food processor on low and slowly drizzle the liquid bacon fat into the yolk mixture, drop by drop in the beginning. If you put too much oil at once, it will separate.
- As you add more bacon fat, the emulsion will form and the mayonnaise will start to thicken and you can pour the fat in faster.
- Once you add all the bacon fat, mustard and add the rest of the lemon juice and taste your creation. Add salt to taste if needed.
- Store in the refrigerator.