Nitrate Free Cured Meats - What in the Bacon do you mean?

Nitrate-free alternatives are starting to hit mainstream fridges... why? Supply and demand. So, what's the deal with wellness folks and nitrates? It wouldn't be an issue, but because processed meats (like bacon, or even macon) can feel addictive due to the way salt, fat, sugar, smoke flavourings, and texture are engineered to hit the brain’s dopamine reward loop - we WANT to fry it in all its crispiness and glory.

Research shows that nitrites/nitrates in processed meats can form nitrosamines when cooked at high heat. Some studies have linked these compounds to a higher risk of cancer, especially colorectal cancer.

But mm BACON!!! HELP!! I LOVE MY BMACON! Not everyone thinks nitrate free is just as tasty, so what can we do about it?

We go to - what is considered 'high heat'?

🔥 Stove / Pan Cooking

Medium heat: 300–375°F (150–190°C) → sautéing, gentle frying.

High heat: 400°F+ (200°C+) → searing, stir-frying, pan-frying until crispy. This is when nitrosamine formation can happen in cured meats.

🔥 Oven / Baking

Low–medium roasting: 250–350°F (120–175°C). High roasting/broiling: 400–500°F (200–260°C).

🔥 Grilling / BBQ

Direct flame or very hot coals often hit 500–700°F (260–370°C) on the grate surface. This is considered very high heat, where browning, charring, and smoke compounds form.

👉 So in practical terms:

Crisping until it smokes in a frying pan = high heat.

Slow baking it in the oven at 325°F (160°C) = moderate heat (less nitrosamine risk).

Store bought your thing? Watch out for factory farmed 'not happy' animal products, added sugar/dextrose, and in cheaper varieties - MSG