This recipe is great for both school or work lunch ideas. They are supper easy to make and can be frozen for a later time. They do not last very long in our home and rarely get to the freezer unless I hide them.
Selecting the right bacon is important: GAPS does not recommend smoked meats as they normally contain nitrites or other substitutes that are even worse than nitrites with alleged cancer causing agents so store bought bacon is out (including some nitrate free commercial brands). Nitrite free bacon may be a problem depending on whether it was made by an artisan bacon supplier and prepared with just organic sea salt the traditional way or whether the commercial brand alludes to claim their product to be nitrate/nitrite free. This is because most manufacturers commonly use nitrate free substitutes such as ‘celery salt’ which is in fact 50% nitrate and when added with the bacteria starter to cure the meat, it converts into nitrites. The concept of nitrate free bacon when these substitutes are used is misleading to the consumer because whilst the manufacturer claims not to add nitrates directly to the ingredients, the substitute used such as the celery salt can contain twice as much as bacon cured with nitrate salts. These nitrites cause immense havoc on individuals with a damaged gut or/and a compromised immune system.
For this reason we recommend avoiding store bought bacon and other smoked meats unless it is your very own homemade bacon containing no NITRATES or other nitrate substitutes.
You can choose quality bacon that is genuinely nitrate free and not loaded with celery salt or substitutes that also contain nitrates if you buy it from a reliable source. The purpose of this information is to motivate you to ask your butcher these important questions about how your food is prepared so that you can make the best choices for your family. Question whether the pork has been pasture raised and organic fed as opposed to stressed caged pigs.
Our free-range organic bacon is free from both nitrates and nitrites. We source our meat and bacon from our local organic butcher in Brisbane Alsop and England and it is made with organic sea salt only and smoked. Although smoked meats are not ideal it is truly free of nitrates/nitrites and we do use this one sparingly as it is considered far healthier compared to other options within the commercial supermarkets claiming to be nitrate/nitrite free. We also go one step further and make our own homemade bacon which is cured only with salt to draw out the moisture from the meat over a period of up to 5 days.
Majority of the time, it is best to prepare your food from home. This way you know exactly what has been done to it.
Refer to our homemade bacon recipe to make your own bacon for this recipe or simply use cooked meats from your left over meals. Alternative ingredients to bacon in this recipe may include cooked chicken or any other cooked meat left overs.