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from wikipedia Bacon - Wikipedia, the free encyclopedia
Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilise colour. Flavourings such as brown sugar or maple are used for some products. Sodium polyphosphates, such as sodium triphosphate, may be added to make the produce easier to slice and to reduce spattering when the bacon is pan-fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
hahah I used to eat bacon/pork frequently my entire life until about 2 or so years ago trust me I used to love it, until I figured how filthy looking and tasting pigs are
hahah I used to eat bacon/pork frequently my entire life until about 2 or so years ago trust me I used to love it, until I figured how filthy looking and tasting pigs are