The volume of salt and sugar in my front room would tend to make me believe, trick or treating is alive and well.

Jokes aside. We live in rural Canada. It’s so popular it was moved to Thursday night this year because of a massive rainstorm last night.

You mean the one with the national guard and ice out front with automatic weapons and hatred?

A clean bathroom. Or not…

Sorry it’s called “Prague powder”. A pink substance that looks kind of like salt. Yes it’s an ingredient. It’s the ingredient that replaces some salt as the curing agent. Basically nitrates. Instead of salted meat you get cured meat. It’s also used in most processed meats like Salamis and Coppa and such and gives “that flavor” to sured meats.

Mix salt, cure and sugar by weight based on weight of belly to be cured. Coat both sides with cure and place on a rack in the fridge. Turn daily and remove any fluid that drips on the tray under the rack. Leave for 5-7days. Remove from fridge. Rinse with cold water to remove the cure. Dry and place back on the rack in the fridge overnight. The next day smoke to your liking. You can cold or hot smoke it.

Slice and yummm bacon…

Buy a pork belly. Make your own bacon. It’s pretty easy and very delicious. That said, nitrates are in lots of things like celery.