Once my brother was diagnosed with colon cancer in March/April 2019, I quit putting the cure in the jerky. We smoke it, dehydrate it, and then vac seal and freeze. I didn't see a need for the cure any longer with there being risk to his future health eating that stuff (and probably mine and others too).
I use the Cure #1 when making Jerky, dehydrate by low temp smoking, vac-seal and freeze similar to what you do.
I keep looking at your statement about the health risk with all three eyes and am unsure if there is a risk.
You are right, probably don't need it since it is frozen right away and when a package is opened it doesn't last that long.
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Do the Americanized version of Canadian Style bacon often using loins or tenderloins
I may have to start looking more or asking the little market I get meat from if they can order me some bellies in.
Yes, I use the Pork Loin when I make Canadian Bacon.
Costco sells Pork Bellies.
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Our problem is we are always giving it away and the circle of people asking for it increases. Started out asâ€try our bacon “ and just kinda went from there.
I have a solution for you... Start charging, then the requests will dwindle.
I will have to give this a try at least once.
Thanks for the information YorkDude.