ImStillMags > wrote:
-snip-
>
>Costco also has an 'uncured' bacon (cured with celery seed) that is
>to die for good.

No Costco in my neck of the woods. Is it still pink? Still smoked?
Just as fatty as [US] regular bacon? Is it seed or juice? Can
you taste the celery?

I looked around a bit for a scientific study of the celery nitrites
doing what 'nitrites' do for keeping meat from spoiling, but wasn't
successful. Have you seen anything?

Thanks,
Jim