I saw a story in the paper yesterday. It was not a local story, so it may have been a space filler in your paper too.
A “thing”, now, is “uncured” bacon. Read what is in it, and it will say something like, “….no added nitrates or nitrites, except what is naturally in celery juice”. The food scientist interviewed opines that a nitrate is nitrate, and it is the same if it comes from a bag of cure powder, or celery juice. Look for the truth in advertising folks to get involved.
I’m kinda more intrigued by the fact that celery juice is a thing, and that it’s used to “not” cure bacon. Which is also a thing I don’t understand, since I was under the impression that the only way to make bacon was to cure it in some fashion. Now I must go investigate!
There is no such thing as uncured bacon. Bacon is cured; whether you do it with pink salt or celery juice which is rich in nitrates.
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