Q: I have a not-so-secret secret: I hate bacon. I loathe it. When it comes to pork belly, chops, tenderloin, or ribs, I'm all in, but there's just something about bacon I just can't stand. I recently tried it again for the first time in 10 years to make sure I hadn't grown out of my aversion, but sadly I haven't.
Is there anything else I can substitute when it's called for in a recipe? I often just omit it, but I'm wondering if I should be substituting it for something else? Thanks for the help!
Sent by Sarah
Editor: Since you do like pork belly, I might have the perfect solution for you! Earlier this year we shared a tutorial on making low-sodium bacon, which is actually made with pork belly. There are also a few spices included, but consider modifying them to you taste, since maybe that's what you don't care for in traditional bacon.
Kitchn readers, for those of you who don't like bacon, what do you use in its place?