Our Sugar-Free Pork bacon comes from the belly of the pig, which we cure with salt and sodium nitrate before smoking. There's a lot of discussion about the use of sodium nitrate, a natural salt and antioxidant, that has been used to cure meat for thousands of years. Sodium Nitrate is a naturally occurring chemical compound that is found in water, soil, plants, and our own bodies.
Bake your bacon! We suggest baking on a sheet pan (with a drip grate if you have one) in a 350° oven for 12 to 20 minutes. We always say once you can smell bacon, stand by the oven because it is almost done.