Your breakfast plate often features delicious bacon, but have you ever wondered about the "cured" versus "uncured" label?

Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. Uncured bacon is still cured, only with naturally occurring nitrites like celery juice powder.

The bacon at Foster Sundry is cured in-house using pink curing salt (it's not the same thing as Himalayan pink salt), a mixture of sodium chloride (table salt) and sodium nitrite.

Though bacon may be cut from different parts of the pig depending on your locale, it's always made by salt-curing. There are two main types of the process: dry and wet. Dry curing involves rubbing ...

Just the opposite: To make dry-cured bacon the old-fashioned way, the curing ingredients–salt, sugar and sodium nitrate (saltpeter)–were rubbed into the meat, which was left to cure for 2 ...

After days of anticipation, the moment arrived: The do-it-yourself bacon brining in the refrigerator for a week had been cured and was ready to slice, fry, eat.

For Dry Cure: Mix the salt, sugar and TCM (if using) in a large bowl. Reserve. For Bacon: With paper towels, pat dry the pork belly and place on a baking sheet pan. Rub Dry Cure mixture all over ...

AUSTIN, Texas — Peter Maffei makes 60 pounds of bacon every month, and it took me six years to finally get up the guts to make 3. What was it about homemade bacon that put me off for so long?