[RECIPE] Makin' your own bacon

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Aloha, No Fail Sisters of Strength! Happy Friday!
If you're familiar with any of the No Fail fat burning nutrition protocols you know Concentrated Animal Feeding Operation (CAFO) pork is a no go. 
CAFO pork is sourced from almost all pigs raised in America so we always recommend pasture-raised pork from ranchers who practice sustainable agriculture and treat their animals with respect.

 

Why do I keep CAFO pork off the No Fail fat loss plans? The vast literature and research is out there for you to explore, but in a nutshell:

 

  • CAFO pigs "live" an acutely cruel existence from gestation-to-(if they survive) slaughter. 
  • Their environments are a petri dish of pathogens that get passed on to the consumer.
  • Toxins get stored in fat. If you're eating factory farmed animals or products like bacon with a high fat percentage, you're ingesting more poison than you think-- no matter how paleo or keto it is. In fact, commercial pork fat has triple the toxins of factory-farmed beef fat. This is because their toxin absorption system is similar to humans. 
BUT I LOVE BACON!
Settle down, Sister of Strength. I've got your back and your cruelty-low-toxin, nitrate- and nitrite-free bacon using a few ingredients and simple steps.
If you don't have a local butcher who sources pastured pork, Google "ethical meats shipping" to find a clean pork provider.

 

INGREDIENTS:

  • 2.5 lbs skinless pork belly. ~1.5 inches thick
  • 1/2 cup natural sea salt
  • 1/4 cup packed brown sugar (can also sub an ounce of maple syrup and 6 oz of raw honey instead)
  • 3 tbsp. raw apple cider vinegar
  • 1 tsp. sweet pimentón
  • Black pepper (coarsely ground)

INSTRUCTIONS:

    1. Rub pepper into the fat
    2. Mix sugar, salt, pimentón. Rub 3/4 of mix into meat side. Rub 1/4 mix into the fat and on the sides.
    3. Pour ACV in vacuum seal or ziploc bag, add pork, vacuum seal or press air out. Refrigerate for 72 hours. A brine will accrue. Turn every 24 hours in the brine.
    4. After three days, rinse pork and pat dry. Refrigerate by placing in an uncovered rack over tray. Allow to dry for two hours.
    5. Slice as you like and fry it up! 

 

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