Today, more often than not, store-bought bacon is processed in an industrial factory-setting ad pumped with a curing solution that contains sodium nitrite. Sodium nitrite is known to cause migraines in large quantities and when exposed to high heat and protein, produces nitrosamines.
90% of nitrosamine compounds have been deemed carcinogenic. Not good! Fortunately, curing bacon at home couldn’t be easier and the results are a lot tastier than store-bought!