Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

Curing can be done wet or dry. Biesinger prefers dry curing because it requires less cure mixture and takes less room in the fridge. All cures should contain a small amount of Instacure #1, a blend of ...

It’s reasonable enough to assume that “uncured” bacon, with labels touting “no nitrates or nitrites added,” would be a healthier choice. After all, nitrite and its chemical cousin nitrate in processed ...

There are few better ways to wake up in the morning than with some crispy bacon. We may not agree with Michael Scott's method of setting up a George Foreman grill next to your bed, but we can at least ...

Bacon has a long-involved history. This cured and smoked pork product dates back to ancient times when processed meat was ...

From the outside there’s a tendency to think: If you get the bacon right, the business will just take care of itself. Bill E. Stitt has been making killer bacon in Fairhope for years. Bacon that ...