One of my best and longest friends has some kidney/liver damage from eating too much "Ranger candy" in his 20+ years in the Army. He's now on an extremely low sodium diet. I think one strip of bacon probably has 3 days worth of sodium for him. Anyway, I got to wondering if anyone has figured out a way to make extremely low sodium bacon. I've not yet messed with fresh pork belly, but could you smoke it, slice it and then fry it like bacon, without curing it? I have a feeling the cure, salt and brown sugar are part of why bacon tastes like bacon, but I could be wrong. Can someone help me with my pork belly idea? Thanks!